Superb Strawberry Cream Cheese Frosting

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  • strawberrycreamcheesefrosting-slider
  • strawberrycreamcheesefrosting-5
  • 2-3 cupsYield
  • 36Servings
  • 5 mPrep Time
  • 0 mCook Time
  • 5 mReady In
Print Recipe

The Wee Man has been requesting “cake with strawberries on it” obsessively since a month before his third birthday (which is in December, so the organic strawberries we finally found went bad quickly).

So… after perfecting my Irresistibly Moist Paleo Muffins (Infinitely Customizable)–and realizing how delicious they would be as cupcakes–I knew strawberry muffins (cupcakes) would be my next variation.

If you’ve already made my regular cream cheese frosting with my 6″ Primal Carrot Cake, you’ll know that this is not a super-sweet frosting. It’s sweet-enough to taste like dessert, but it shouldn’t send you into sugar shock either.

A Note on Serving Size:

One recipe for me frosts 36 cupcakes, so when I pair it with my Irresistibly Moist Paleo Muffins (Infinitely Customizable) recipe, there is about 1/3 of the recipe leftover. This makes a lovely fruit dip or can be used like strawberry cream cheese (oh, how I remember you from the 1990s!) to top bagels (made with or without gluten), plain cookies, or whatever else strikes your fancy.

Ingredients

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Nutrients

Calories
52
Total Fat
5g
Saturated Fat
3g
Monounsaturated Fat
1g
Cholesterol
13mg
Sodium
41mg
Potassium
18mg
Total Carbohydrates
2g
Net Carbohydrate
2g
Dietary Fiber
0g
Sugars
2g
Protein
0g

Step by step method

  • 1. Take cream cheese and butter out of the refrigerator and allow to come to room temperature (this takes several hours, but makes the frosting work SO MUCH better than trying to warm them quickly in the microwave).

    Defrost frozen strawberries (skip if using fresh).

  • 2. Cream together butter and cream cheese with an electric mixer. Add vanilla, sugar, and salt. Mix until light and fluffy.

  • 3. Skip this step if using fresh strawberries. By hand (over the sink), squeeze the juice out of the strawberries, leaving you messy, pulpy-looking strawberries. Somewhere between 3/4 to 1 cup of frozen strawberries should give you the 1/2 cup of squeezed out pulp you need. (Note: this keeps your frosting from being too wet since the frozen strawberries hold a lot of moisture.)

  • 4. Still using your electric mixer, blend the strawberry pulp into the frosting mixture. Use this slightly warm (i.e. straight from the mixer) to frost cupcakes or cakes that have completely cooled.

    Store any extra or anything that is frosted with this in the refrigerator. It will solidify a bit more when cooled, giving you a nice appearance if, unlike me, you're able to spread it on a a beautiful way. (I just aim for delicious and hope it looks half as good as it tastes!)

Ariana Ayu

Head Blogger/ Chef

For the past 20+ years, I've been cooking to accommodate a variety of food preferences, allergies, and styles. Lately, I've been working on paleo breads and baking with cassava flour since we've realized it's sooooooo much easier to send The Wee Man to preschool with sandwiches in his lunch. Visit our About Us page to learn more.

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