This tastes like whipped, melted strawberry ice cream! It's just scrumptious. It's soft enough to dip cupcakes to frost them, but with a little refrigeration it's firm enough to frost with a spatula or to pipe. The food coloring is necessary if you want pink frosting because there is not enough strawberry preserves in this to turn it pink. Speaking of pink, I used Himalayan Pink Salt. Love the stuff!
- In a large bowl, cream the butter and cream cheese together.
- Add the strawberry preserves, vanilla, lemon extract, salt and food coloring and beat until incorporated.
- Add powdered sugar, half a cup at a time, and continue to beat while adding the cream.
- Once the ingredients are well mixed, turn the mixer to high and beat for 5-7 minutes until fluffy.