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Strawberry Cream Cheese Buttercream Recipe-8784

Photo by: Joseph De Leo
Comments: 0


Here’s a pretty-in-pink frosting that tastes great, without adding any food coloring. This sweet frosting is a favorite with children, who tend to devour it before you’re able to put it on the cupcakes.

Yield: Makes about 2 cups (500 mL), enough to frost 16 cupcakes


  • 4 oz (125 g) cream cheese, at room temperature
  • ¼ cup (50 mL) unsalted butter, at room temperature
  • Pinch salt
  • 2½ cups (625 mL) confectioners sugar (icing sugar)
  • 1/3 cup (75 mL) strawberry jam
  • 1 tsp( 5 mL) grated lemon zest


1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, ½ cup (125 mL) at a time so that the sugar doesn’t fly all over the place. Increase speed to medium-high and beat until light and fluffy. Beat in strawberry jam and lemon zest.

2. Spread frosting over cooled cupcakes and refrigerate until ready to serve.

Variation: Omit the lemon zest or substitute orange or lime zest.


Store frosting in an airtight container and refrigerate until ready to use or for up to 4 days. Let soften at room temperature before using.

© 2005 Julie Hasson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 tablespoons of Buttercream.

139kcal (7%)
9mg (1%)
1mg (1%)
51mcg RAE (2%)
15mg (5%)
44mg (2%)
3g (16%)
5g (8%)
0mg (0%)

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