What else for the Pretty in Pink Strawberry Cupcakes or the strawberry layer cake but a picture-perfect strawberry frosting? Choose the ripest strawberry you can find when making this cream cheese frosting.
- 1 large strawberry
- 4 ounces (half of an 8-ounce package) cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3 1/2 cups confectioners’ sugar, sifted
Rinse and pat the strawberry dry. Cut the green cap off the strawberry and chop the berry into small pieces. Place the chopped strawberry in a medium-size mixing bowl and mash it with a fork until pureed. Add the cream cheese and butter and beat with an electric mixer on low speed until combined, 20 seconds. Stop the machine and add the confectioners’ sugar. Beat with the mixer on low speed until the confectioners’ sugar is well incorporated, 15 seconds. Increase the mixer speed to medium-high and beat the frosting until fluffy, 2 minutes longer. The frosting can be made a day ahead and refrigerated, covered. Let the frosting return to room temperature before using.
This recipe is from Anne Byrn’ s famous “The Cake Mix Doctor Bakes Gluten-Free” book. We are giving away The Cake Mix Doctor Bakes Gluten-Free book to one lucky Red Tricycle foodie! Click here to go the contest page.