recipe

A special ingredient packs this frosting with strawberry flavor—and keeps it extra-creamy!

safety
  • No safety considerations
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Makes 3 cups (enough for 12 cupcakes or 1 sheet cake)

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Prepare Ingredients

1½ cups (¾ ounce)
freeze-dried strawberries
12 ounces
cream cheese, softened
6 tablespoons
unsalted butter, cut into 6 pieces and softened
1½ tablespoons
sour cream
1 teaspoon
vanilla extract
⅛ teaspoon
salt
1½ cups (6 ounces)
confectioners’ (powdered) sugar

Gather Baking Equipment

Large zipper-lock plastic bag
Rolling pin
Electric mixer (stand mixer with paddle attachment or handheld mixer and large bowl)
Rubber spatula
1
 
1½ cups (¾ ounce)
freeze-dried strawberries

Place strawberries in large zipper-lock plastic bag. Press out as much air as possible, then seal bag. Use rolling pin to gently pound strawberries into powder.

 
2
 
12 ounces
cream cheese, softened
6 tablespoons
unsalted butter, cut into 6 pieces and softened
1½ tablespoons
sour cream
1 teaspoon
vanilla extract
⅛ teaspoon
salt

In bowl of stand mixer (or large bowl if using handheld mixer), combine softened cream cheese, softened butter, sour cream, vanilla, salt, and strawberry powder. Lock bowl into place and attach paddle to stand mixer, if using.

 
3
 

Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl.

 
4
 
1½ cups (6 ounces)
confectioners’ (powdered) sugar

Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl.

 
5
 

Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Stop mixer. Remove bowl from stand mixer, if using.