Strawberry cream cheese frosting without powdered sugar

Made with both strawberry jelly and strawberry extract, Strawberry Cream Cheese Frosting is packed with fabulous flavor! It's a deliciously creamy frosting to pair with those classic white, vanilla, or chocolate cakes and cupcakes.

Want a deliciously creamy frosting to pair with those classic white, vanilla, or chocolate cakes and cupcakes? Or how about a flavorful strawberry frosting to top some fun and fancy Neopolitan cupcakes? -- Look no further than this Strawberry Cream Cheese Frosting.

Made with both strawberry jelly and strawberry extract, Strawberry Cream Cheese Frosting is packed with fabulous flavor. It's a perfect compliment to most any basic cupcake or cake, especially when you're looking to elevate it to more than just "basic." -- Because strawberry frosting certainly amps the flavor up a notch, don't you think?

It turns out, a combination of both strawberry jelly and extract are what bring the full-bodied strawberry flavor I craved.

When working on this recipe, it did take me quite some time to truly get the full-on strawberry flavor I was after. 

At first I was trying to escape using strawberry extract, relying solely on strawberry jelly to deliver up the flavor. And fresh strawberries? -- I found them too problematic in terms of the frosting's texture. It turns out, a combination of both strawberry jelly and extract are what bring the full-bodied strawberry flavor I craved. It's worth hunting down some strawberry extract for mixing up a truly fabulous strawberry frosting.

Along with fabulous flavor, Strawberry Cream Cheese Frosting also has a great texture from the cream cheese. It's perfectly pipeable, holds its shape, and is wonderfully creamy to eat. Slathered on top of your next baked treat, this frosting will not disappoint!

What's to Love About This Recipe?

• Bold strawberry flavor from a combination of strawberry jelly and strawberry extract.
• Creamy texture
• Perfectly pipeable and nicely holds its shape
• Can be made ahead and refrigerated until needed. Set out at room temperature for about an hour to allow the frosting to soften before piping or spreading.

Strawberry Cream Cheese Frosting Ingredients:

To whip up a batch of Strawberry Cream Cheese Frosting, you'll need:

• Cream cheese - Use full-fat regular cream cheese. Using reduced fat cream cheese can make cream cheese-based frostings too thin and runny.

• Butter - Use unsalted butter.

• Strawberry jelly - Jelly has no seeds and, therefore, keeps the frosting creamy in texture. Strawberry jam (which does contain seeds) can be substituted, but will forfeit the frosting's smoothness/creaminess.

• Strawberry extract- Brings on the bold, full-bodied strawberry flavor of the frosting.

• Confectioners sugar - Also referred to as powdered sugar, this creates a nice creamy and smooth-textured frosting.

• Salt - Rounds out and enhances the flavor of the frosting. I absolutely never make frosting without a small pinch of salt!

• Pink or red food coloring - Optional, if you want to enhance the pink color of the frosting. I always use about 5 drops of pink gel food coloring.

How to Make Strawberry Cream Cheese Frosting:

Making Strawberry Cream Cheese Frosting isn't difficult at all. The keys to making it, and all cream cheese-based frostings for that matter, great are:

1. Accept no substitutions - Use regular, full-fat cream cheese.  Substituting reduced-fat cream cheese can lead to runny, thin frosting that doesn't hold up well. Choose real butter for the same reasons.
2. Soften, soften, soften! - To create smooth frosting, make sure the cream cheese and butter are softened so they will blend together nicely with no lumps.
3. Beat until fluffy and smooth, but no more -  Be careful not to over beat the frosting. Over beating can also lead to runny, thin frosting that doesn't hold up.

To whip up a batch of this strawberry deliciousness, start by placing cream cheese and some butter in a mixing bowl. Beat them at medium speed with an electric mixer until they're combined and smooth, about 1 minute.

Add some strawberry jelly, strawberry extract, and a pinch of salt. Beat again for a few seconds until everything is just combined. Then add confectioners sugar, 1 cup at a time, beating on low speed for a few seconds between each addition. If you're using pink or red food coloring to amp up the color, add it with the last cup of confectioners sugar.

Once all the confectioners sugar has been added, increase the mixer speed to medium and beat for about 30 seconds until the frosting is smooth. Do not over beat at this point, as over beating can cause cream cheese-based frostings to become thin and runny. -- Once that frosting texture is fluffy and smooth, STOP!

At this point, the frosting can be used immediately to top your favorite cupcakes or cake. 

Or, you can refrigerate the frosting until needed. -- Just be sure to set the frosting out at room temperature for about an hour before you need it to allow the frosting to soften before piping or spreading.

And then you're good to go with enjoying the strawberry deliciousness! Loaded with bold strawberry flavor and super creamy, Strawberry Cream Cheese Frosting is oh-so good.

Recipe FAQs:

• Can I use low-fat cream cheese to make cream cheese frosting? - Using low-fat cream cheese in frosting is not recommended, as it can make cream cheese-based frostings too thin and runny. Regular cream cheese makes a frosting that is creamier and holds up much better.

• Why is my cream cheese frosting thin or runny? - Two things can lead to thin, runny cream cheese-based frosting: 1. substituting low-fat cream cheese, and 2. over beating. For the best results, use regular full-fat cream cheese and be careful to not over beat the frosting. As soon as that cream cheese frosting texture is smooth, stop the beaters!

• Can this frosting be made ahead? - Yes, Strawberry Cream Cheese Frosting can be made ahead and refrigerated until needed. Just be sure to set the frosting out at room temperature for about an hour before you need it to allow the frosting to soften before piping or spreading.

• Can I use strawberry jam instead of strawberry jelly? - Strawberry jelly is used in this recipe because it has no seeds and therefore maintains the frosting's smooth and creamy texture. That being said, -- yes, you can use strawberry jam (which does contain seeds) instead. You will, however, be forfeiting the frosting's smooth texture.

• Is strawberry extract really necessary in strawberry frosting? -  It depends on how much strawberry flavor you want. If you want bold, full-bodied strawberry flavor, then yes, strawberry extract is necessary and the way to achieve that. Strawberry extract can be omitted if mild strawberry flavor is what you're after.

• Does cream cheese frosting have to be stored in the refrigerator? - Yes, cream cheese is perishable so cream cheese-based frostings need to be stored in the refrigerator. Let frosted treats stand at room temperature for about 20 to 30 minutes before serving to allow the frosting to soften.

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

strawberry cream cheese frosting, strawberry frosting, how to make strawberry cream cheese frosting

Frostings

American

Yield: Frosting For 1 Cake Or About 18 Cupcakes

Strawberry Cream Cheese Frosting

Made with both strawberry jelly and strawberry extract, Strawberry Cream Cheese Frosting is packed with fabulous flavor! It's a deliciously creamy frosting to pair with those classic white, vanilla, or chocolate cakes and cupcakes.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1/4 c. unsalted butter, softened
• 1/4 c. strawberry jelly
• 1 tsp. strawberry extract
• 5 & 1/2 c. confectioners' sugar
• 1/8 tsp. salt
• a few drops pink or red food coloring (optional)

Instructions

1. Combine cream cheese and butter in a mixing bowl; beat at medium speed with an electric mixer until smooth, about 1 minute.
2. Add strawberry jelly, strawberry extract, and salt. Beat for a few seconds until just combined.
3. Add confectioners sugar, 1 cup at a time, beating on low speed for a few seconds between each addition. If using pink or red food coloring, add it with the last cup of confectioners sugar.
4. Once all confectioners sugar has been added, increase mixer speed to medium and beat for about 30 seconds until smooth (do not over beat).
5. Use to frost one cake or about 18 cupcakes.

TRACEY'S NOTES:

1. I do not recommend using reduced fat cream cheese for this frosting, as this can make cream cheese-based frostings too thin and runny.
2. Avoid over beating, as over beating can cause cream cheese frosting to become thin and runny, as well.
3. Strawberry cream cheese frosting can be made ahead and refrigerated until needed. Set out at room temperature for about an hour to allow the frosting to soften before piping or spreading.
4. Store goods topped with strawberry cream cheese frosting in the refrigerator. Let stand at room temperature for about 20 to 30 minutes before serving to allow the frosting to soften.

Similar Recipes

Affiliate links are included in this post. As an Amazon.com associate, we earn from qualifying purchases.

What can I use instead of powdered sugar in cream cheese icing?

How can I thicken cream cheese frosting without powdered sugar?

What can I use if I don't have powdered sugar?

Can you make powdered sugar out of regular sugar?