Prep 15 mins
Cook 0 mins
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!
- 1⁄2 cup butter
- 8 ounces cream cheese
- 2 tablespoons strawberry preserves
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla
- 1⁄2 teaspoon lemon extract
- 3 -4 drops red gel food coloring
- 3 1⁄2 cups powdered sugar
- 2 tablespoons heavy cream
- 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.
I just made this frosting for my daughter's birthday cake. We love it!!! I did not have lemon extract so used a pinch of lemon peel and a drizzle of lemon juice instead, and we also used a few drips of regular red food coloring in place of the gel food color. The frosting is fluffy, pink, pretty, and tasty; and it was easy to make. We will use this again.
Forgot to add that I also added 1 tablespoon of instant clearjel (sifted it into the sugar) since other reviewers mentioned that the frosting was not thick enough. True to form, the clearjel made the frosting the right consistency.