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Strawberry Cream Cheese Buttercream

Updated April 27, 2016
This image courtesy of Joseph DeLeo

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.

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.

CostModerate

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Five Ingredients or LessYes

Taste and Texturebuttery, creamy, fruity, sweet, tangy

Ingredients

  • 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

Instructions

  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.

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

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