Strawberry Cream Cheese Frosting
Strawberry jam is used to flavor this easy cream cheese frosting.
Yields 2 cups frosting, which will frost about 16 cupcakes.
Ingredients
- 8 ounces (226 g) full-fat brick cream cheese, cold
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- ¼ cup (76 g) natural strawberry preserves, (or low-sugar jam)
- ¼ tsp almond or vanilla extract
- ⅛ tsp salt
- 1 drop red food coloring, optional
- 1 ½ cups (180 g) powdered sugar
Instructions
- Place cold cream cheese in a large bowl with 2 Tablespoons of room temperature butter.
- Beat with an electric hand mixer adding 2 Tbsp of butter at a time, mixing thoroughly after each addition, until creamy and smooth.
- Add jam, extract, salt, and food coloring. Mix until incorporated.
- Add powdered sugar. Mix until just combined. Do not over-mix.
- Use immediately, or refrigerate for 10-20 minutes first, if too soft to pipe.
Notes
- Store cream cheese frosting in an airtight container in the refrigerator up to 7-10 days.
- Store decorated cakes/cupcakes covered in the refrigerator up to 3-4 days.
- Pull frosted cakes/cupcakes from fridge and allow to sit at room temperature at least 30 minutes before consuming to take the chill off the cake.
Nutrition
Serving: 1 serving | Calories: 108kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 67mg | Sugar: 13g