Help! I almost ate this frosting for lunch. My cake was in serious fear that it would have to live its short life naked. Fortunately, Stella talked some sense into me. I iced the cake, and proceeded to eat the frosting from there. I love cream cheese, cream cheese icing, and especially the strawberry-cream cheese icing on Baked and Wired‘s strawberry cupcakes. I had to replicate it, and I succeeded. The strawberry cake was less of a success, and I refuse to share less-than-loved recipes with you. Until I come up with a suitable strawberry cake (UPDATE- I did!), spread this icing on your favorite cake, strawberries, or your fingers.
To make this addictive frosting, bring 1 stick of butter and 1 brick of cream cheese to room temperature. Put 4 strawberries in a food processor or blender, and chop them until they form a mostly runny but somewhat chunky liquid, depending on whether you want visible strawberry pieces in your frosting.
With an electric mixer, whisk the butter and cream cheese together until they are fully incorporated and start getting fluffy. Then, add the strawberry purée, 1/3 cup of powdered sugar, and 1 teaspoon of vanilla extract to the bowl. Whisk everything until the icing is smooth. Taste the icing. I like my icing to be very cream cheesy with just the right amount of sweetness. Add more sugar if you like yours sweeter. Your icing should smell like strawberries do in heaven. Now, go wild!
- Cream cheese- 8 oz. brick
- Butter- 1 stick (1/2 cup)
- Powdered sugar- 1/3 cup +
- Strawberries- 4
- Vanilla extract- 1 teaspoon