Strawberry (or Cherry) Cream Cheese Buttercream

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Strawberry (Cherry) Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream that is perfectly flavored and pipes beautifully. It tastes like cheesecake! #cake #dessert #filling #frosting #recipeRich and buttery, light and fluffy, all-natural and pretty in pink, this dreamy cheesecake-like buttercream frosting has a slight tang from the cream cheese and is flavored and sweetened just right. Also, it pipes beautifully. Quite simply, a baker’s dream come true!

Naturally Colored & Flavored Rich Buttercream:
Strawberry (or Cherry) Cream Cheese Buttercream

Today, I am sharing with you a fabulous variation of my recipe for Best Ever Cream Cheese Buttercream, Strawberry (or Cherry) Cream Cheese Buttercream. Just perfect for Valentine’s Day!

Magical. Pure magic is what immediately comes to mind when enhancing the flavor and color of buttercream frostings with all-natural dried fruit—that is, freeze-dried fruit. Think blackberries, blueberries, cranberries, raspberries and strawberries as well as cherries. Think mixed berries!

Freeze-dried fruit offers highly concentrated flavors due to the drying process in which all the moisture has been removed. What is left behind is natural color and flavor just begging to be used in recipes. Bonus: It can be done without artificial flavoring and coloring.

Strawberry Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream that is perfectly flavored and pipes beautifully. It tastes like cheesecake! #cake #dessert #filling #frosting #recipe

My first memories of freeze-dried strawberries are very fond. Very. As a young child, about kindergarten-aged, I was completely enamored with the freeze-dried strawberries found in my favorite breakfast cereal, Post® Corn Flakes & Strawberries, shown over at Mr. Breakfast. (Click through the slideshow to see what the cereal looked like outside of the box as well as the print ads.) I remember that beautiful pink box! And, I loved the flavor and sensation of the sliced freeze-dried strawberries when they kind of fizzled a little on my tongue as they started to rehydrate. And, the strawberries even turned my milk pink! What little girl doesn’t love that? I was enchanted.

When my Mom could no longer buy the cereal (it had been discontinued), I was extremely saddened. She tried to explain to me how products were sometimes discontinued due to being unpopular or not liked. I would ask, “But, why would they do that if it tastes so good? Don’t they know how good it is?” Hahaha! My little heart was broken and couldn’t imagine why those people at the cereal company were no longer making my favorite cereal. 😉

Strawberry Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream that is perfectly flavored and pipes beautifully. It tastes like cheesecake! #cake #dessert #filling #frosting #recipe

OK, we’re back to present day.

When I first saw freeze-dried strawberries at The Fresh Market and Whole Foods Market back when I started my initial phases of a paleo lifestyle, in 2008, I was elated. Finally! Finally the food industry angels (read: Just Tomatoes, Etc.!) were making my favorite strawberries. And, I could buy a big ol’ bag full! The Big Lug was shopping with me at the time and can attest to how ecstatic I was. I practically ran over to the display and instantly threw two bags into our shopping basket.

Right away, I knew the possibilities were endless as to what I could do with these sweet pink babies. Not only could I eat them from the bag as a snack (a total dream come true!) or add them to cereal, but I could also toss them into the blender when making protein shakes or smoothies. I could add them to my Greek yogurt. I could add them to ice cream and froyo. Even whipped cream! Again, the possibilities were endless in my mind.

Then, as a baker would, I thought of all the applications for blank canvases. Yes, I could bake with them! Yes indeed, bake. (No more using Strawberry Jell-O® for strawberry layer cakes.) But, I could also use them in buttercream frostings! I was euphoric at the mere thought of this. After all, I had already read The Cake Bible, by Rose Levy Beranbaum, many years prior and learned how she used concentrated fruit preserves to flavor and color her buttercreams naturally. However, they do add quite a bit of moisture. Freeze-dried berries and cherries are pure bliss and just the ticket in providing color and flavor when added moisture is not desired in recipes.

Strawberry (Cherry) Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream that is perfectly flavored and pipes beautifully. It tastes like cheesecake! #cake #dessert #filling #frosting #recipe

If you have not yet tried the fabulous freeze-dried fruit by Just Tomatoes, Etc.!, get your buns in gear and search them out. You will not be disappointed. Should you not have a food processor but still wish to work with pulverized freeze-dried fruit, or you don’t want to mess with pink powder that wafts through the air like the smoke from I Dream of Jeannie when Jeannie is about to escape from her bottle, you will be delighted to know that Just Tomatoes, Etc.! offers fruit powders. So convenient!

Y’all, I just adore these freeze-dried fruits. In fact, when I crave sour Jelly Belly® jelly beans or other sour candies, I reach for freeze-dried Just Cherries. Not only do the Just Cherries offer an incredible crunch (like popcorn!), but they offer that initial sweet taste then…sour pop! I could eat an entire bagful in one sitting. And, y’all know how much I adore tart cherries as evidenced last summer with the tart cherry mania that happened here on the blog. 😉

A Side Note: No, I have not been compensated for plugging these freeze-dried fruits on my blog. I am sincerely thrilled with them and wish to share my experiences with you, my readers. As you can imagine, I highly recommend the brand Just Tomatoes, Etc.! Also, at this time, I am not an affiliate.

Cherry Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream that is perfectly flavored and pipes beautifully. It tastes like cheesecake! #cake #dessert #filling #frosting #recipe

As I have shared previously, this exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of pulverized freeze-dried fruit, such as cherries or strawberries (or other berries), this buttercream will become a new go-to recipe when you want both color and flavor pop while keeping it real and all-natural.

What about consistency, you ask? This is probably the best part about this recipe for decorating cakes, cupcakes and cheesecakes or even doughnuts and other baked sweet treats. After blending in the freeze-dried fruit powder, all you need to do is whip in heavy cream by the ½ to 1 teaspoonful to reach your desired consistency for frosting, icing and piping. There’s no need to add water to the powdered freeze-dried fruit to make a paste, first. So easy!

Provided in the recipe is some flexibility as to the amount of powdered fruit added. Want a cream cheese buttercream that is delicious yet soft pink in color and allows the cream cheese and butter to shine? Use the lesser amount. Want a cream cheese buttercream with extra color pop and fruity flavor that will stand up to the richest and darkest of chocolate cakes? Definitely go with the greater amount. It’s totally up to you!

Cherry Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream that is perfectly flavored and pipes beautifully. It tastes like cheesecake! #cake #dessert #filling #frosting #recipe

As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet.

In case you missed it, this is what I wrote in my post last spring:

“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”

Strawberry (Cherry) Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream that is perfectly flavored and pipes beautifully. It tastes like cheesecake! #cake #dessert #filling #frosting #recipe

What makes our Strawberry (Cherry) Cream Cheese Buttercream wicked good? This exceptional buttercream literally melts on your tongue. It is buttery-rich, creamy and smooth with a slight tang from the cream cheese and not overly sweet. With the addition of powdered (pulverized) freeze-dried fruit, such as strawberries or cherries, this cream cheese buttercream tastes just like cheesecake! Due to an adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Strawberry (Cherry) Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal creamy-fruity buttercream! Now that’s wicked good.

For Valentine’s Day, treat yourself to a batch of Strawberry or Cherry Cream Cheese Buttercream to frost your baked sweet treat. You and your loved ones will be beyond thrilled! I promise.

Bon appétit!



Strawberry Cream Cheese Buttercream by ~ Light and fluffy cream cheese buttercream perfectly flavored and pipes beautifully. It tastes like cheesecake frosting! | dessert filling frosting recipe


Strawberry (or Cherry) Cream Cheese Buttercream

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Makes just over 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Strawberry (or Cherry) Cream Cheese Buttercream

Rich and buttery, light and fluffy, all-natural and pretty in pink, this dreamy cheesecake-like buttercream frosting has a slight tang from the cream cheese and is flavored and sweetened just right. Also, it pipes beautifully. Quite simply, a baker’s dream come true!


  • 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
  • 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, chilled from the fridge
  • 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
  • 2 to 2½ cups (36 to 45 grams) freeze-dried strawberries or cherries, such as Just Tomatoes, Etc.!, pulverized, about 6 to 8 tablespoons, see Tips below in the Notes section
  • Heavy cream, to thin buttercream to desired consistency


Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Add desired amount of pulverized (powdered) strawberries or cherries and mix on low speed (stir) until blended. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.

If desired, beat in heavy cream by the ½ to 1 teaspoonful to reach the ideal consistency for frosting, icing and piping. Before frosting cake layers, rebeat buttercream to ensure smoothness.

Recipe Notes


If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

To Pulverize Freeze-Dried Fruit: Using a food processor, process desired amount of fruit for 2 minutes. To prevent the powder from escaping and floating through the air, cover processor with a kitchen towel. After processing, wait 30 seconds before removing lid from processor. This will allow the fruit powder to settle and prevent it from messing up your kitchen workspace. If you do not own a food processor, a blender or very clean coffee grinder (dedicated to spices only perhaps) can be used. However, depending on the type of units used, the consistency may not be as powder-fine.

Should you not have a food processor but still wish to work with pulverized freeze-dried fruit, or you do not want to deal with messy fruit powder by pulverizing your own, Just Tomatoes, Etc.! offers convenient fruit powders.

Original Recipe Source:

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. Maria | Pink Patisserie says:

    Stacy, I just love the gorgeous color of this buttercream! I have a bag of freeze dried strawberries in my pantry that I’ve been waiting to use for just the right recipe. Now I know what to do with them! I’ve heard they are just as delicious added whole to cookies, or in chocolate too. Thanks for posting this, just perfect for Valentine’s day!

    • Thank you, Maria! Oh, my goodness…the first time I ever made a buttercream using freeze-dried strawberries, I couldn’t get over the vidid shade of pink! When they’re in the bag, they’re well…not so bright. They look like faded flower petals to me. 😉 Once a little bit hydrated, they truly shine vibrantly. The taste is spot on phenomenal, too. Who needs artificial strawberry extract or flavoring and red food coloring? Let me know if you try this one. Thanks for stopping by and have a great weekend!

  2. This is a fabulous Valentine’s Day cake flavor. YUM! And so pretty too!
    Lori @ RecipeGirl recently posted…Bagel QuicheMy Profile

  3. You’ve convinced me Stacy – I just bought a bag a freeze dried strawberries and now I know exactly what to do with them! Pinning now!

    • Aww…thank you, Chris! I know you will just love this buttercream recipe. Thank you for the pin and have a wonderful weekend!

  4. I didn’t think you could add anything to your cream cheese buttercream recipe to make it any better than it already was, but you did! Freeze dried fruit? Amazing idea!
    Jenn @ Once Upon a Tier recently posted…Olaf Cake (Rachel’s Birthday Cake)My Profile

    • Thanks, Jenn! Honest and truly, you will love this buttercream recipe. I hope you will try it soon. Thanks for stopping by and have a great weekend!

  5. This looks like one of the msot beautiful buttercreams I’ve ever seen! The color is simply gorgeous! I really like those freeze-dried strawberries, and I bet they work wonders in this frosting. Awwh next time I’m making cupcakes, this is going on top!
    Thanks for sharing darling! xx
    Consuelo @ Honey & Figs recently posted…20 Minutes Skillet BBQ Chicken NuggetsMy Profile

    • Thank you, Consuelo! My pleasure. You will love working with this buttercream. The color and flavor is phenomenally good. All-natural, too, which I know is important to you. Have a great weekend! xo

  6. What a beautiful color of buttercream, Stacy! I love it. I never would have thought of using freeze-dried fruit. Thank you, Stacy. 🙂

    • Thank you, Christy! Freeze-dried fruit is so amazing. I love snacking on it as well as using it in my baking. Although I tend to like the berries and cherries best, the peaches are fun because they’re nice big chunks. 😉 Have a wonderful weekend, my friend!

  7. Oh goodness, yes to this buttercream! I have some strawberries frozen from the garden so this worked out perfectly! Can’t wait to eat this with a spoon. 😉
    Pamela @ Brooklyn Farm Girl recently posted…Fresh Veggies Pasta DishMy Profile

    • Aww…thank you, Pamela! Please note, however, that the recipe calls for ‘freeze-dried’ strawberries and not frozen ones. Thanks for stopping by and have a great weekend! 🙂

  8. Stacy – all your frostings look so good, they make me question the need for a cake – I mean, a spoon and this bowl and a quiet corner and I would be one happy gal!
    The color of this is gorgeous – I first thought you had added food coloring -but all it was was freeze dried strawberries – totally delicious!
    Shashi @ RunninSrilankan recently posted…Thinking Out Loud-Link Up #5My Profile

    • Haha! Thank you, Shashi! You always make me smile. I hear ya, girl. I hope you will try this buttercream someday soon. You will love it. Thanks for stopping by and have a wonderful weekend!

  9. I’m all about this freeze-dried action! …And this buttercream! I just want to devour this bowl of it. By the way, Stacy, you’re the best frosting Swirl-er ever!
    Gloria // Simply Gloria recently posted…Homemade Stuffed Pizza PocketsMy Profile

    • Hahaha! Thank you, Gloria…you are too kind! I wasn’t that happy with these swirls like I was with the other buttercream frostings I have posted. Sometimes the buttercream fairies don’t show up to help out with the styling. 😉 Thanks for stopping by, my friend. Have a great weekend!

  10. This frosting looks incredible! Love the combo!
    Jaclyn recently posted…Lemon Ricotta PancakesMy Profile

  11. Wow Stacy, this buttercream looks heavenly! I love the pretty pink color and the freeze-dried strawberries sound perfect in here! I can imagine all the wonderful cake flavors this would go with but knowing me, I would just enjoy this right off the spoon 😉 Stunning photography again sweet lady and hope you have a wonderful weekend 🙂

    • Thank you, Kelly! I appreciate the kind words and compliments. Thanks for stopping by, my friend. You have a wonderful weekend, too! 🙂

  12. This is brilliant, Stacy, and beautiful! This color is gorgeous, and perfect for a Valentine’s Day treat, although I would use it any time of year. 🙂 I am just loving your wonderful frostings, and I’m pinning this one, too. Have a lovely weekend!
    marcie recently posted…Cooking School Week 16My Profile

    • Thank you, Marcie! I’m with you…this buttercream is too scrumptious to only whip out once a year for Valentine’s Day. However, it is the perfect time of year to “get the word out” while it is still winter and people are interested in baking. Thanks for stopping by, my friend. You have a lovely weekend, too! 🙂

  13. Pretty and pink…perfect for Valentine’s day , a bridal shower or a little girl’s birthday cake.
    Karen (Back Road Journal) recently posted…Pulled Pork TacosMy Profile

    • Thank you, m’lady! Yes, I agree with you 100 percent. This buttercream is special and not just for Valentine’s Day. 🙂 Thanks for stopping by, my friend. Have a wonderful weekend!

  14. The swirl on this fabulous frosting is so pretty, mesmerizing! I love it! Pinning!
    Anna@CrunchyCreamySweet recently posted…Chicken Marengo Recipe and a Giveaway!My Profile

  15. You know, I’ve never used freeze dried strawberries before. I will have to try them. I just love how vibrant the color is.
    Zainab @ Blahnik Baker recently posted…BEYOND THE OVENMy Profile

    • Thank you, Z! The color is truly phenomenal. Look for a good package of freeze-dried strawberries (or cherries) with the reddest berries (not the dusty pink ones). Thanks for stopping by, my friend!

  16. Gorgeous buttercream, I love the natural pink hue! I’ve been saving my freeze dried strawberries for macarons, but I might just have to raid my stash and whip this up instead!
    Laura (Tutti Dolci) recently posted…brown butter & candied pecan ice creamMy Profile

    • Thank you, Laura! I’m so glad you’ll be dipping into your stash of freeze-dried strawberries to make this buttercream soon. I keep munching on mine and always have to buy more! Have a lovely Sunday, my friend!

  17. Oh Stacy, this looks and sounds divine. I’m loving your buttercream recipes.
    Norma | Allspice and Nutmeg recently posted…Strawberry Rose Meringue CookiesMy Profile

    • Thank you, Norma! I posted another in this series of posts. The dessert is coming soon. I promise! Have a wonderful Sunday, my friend. 🙂

  18. This is perfect, just in time for valentines day to frost cupcakes with! I normally don’t get into the holiday much, but I think I must have been struck by cupids arrow this year because I have numerous v-day themed activities planned for myself this week! Including baking pretty pink treats!
    Jaclyn recently posted…Eclectic FindingsMy Profile

  19. I just LOVE that bright pink color! Pass the spoon please 🙂
    Ashley – Baker by Nature recently posted…Chocolate Covered Cherry SconesMy Profile

  20. Raye Kline says:

    Stacy, I made this frosting for cherry chip cupcakes on Valentine’s Day for my daycare kids. OMG what a hit. But I have a confession. I found this recipe Thursday night. I’d never even seen freeze-dried cherries and had no time to go out and find them. I was about to give up when I had an idea. I really loved the idea of cream cheese in buttercream icing, so I tried a few changes to your recipe. Instead of vanilla, I used a tsp. of almond extract, because I really love almonds and cherries. And I used Kool-Aid liquid for the cherries. I used about 5 good squirts. the flavor was amazing with the cream cheese buttercream and it turned the same vibrant pink. I plan to look for freeze-dried cherries soon, but I didn’t want to give up on this delicious icing so I improvised. Thanks

    • Thank you for writing, Raye! What a fabulous idea you had to improvise with the recipe. And, yes…I should have thought to add the option of using pure almond extract in lieu of vanilla as cherries and almonds have such a natural affinity together. (I will update the recipe shortly.) The base recipe for Best Ever Cream Cheese Buttercream is the reason this recipe worked so well for you. It’s that magical 1:1 ratio of butter to cream cheese, by weight. This buttercream is always a dream to work with (for frosting cakes, cupcakes and cheesecakes as well as piping work) and the flavor and texture is divine. I’m so glad my recipe and your creativity were such a hit with your daycare kids for a special Valentine’s Day treat! Thank you for taking the time to stop by and share your experiences with me and fellow readers. I truly appreciate it! 🙂

  21. Stacy, of all your buttercreams, the pink one was my favorite! So pretty – love that the color is created using natural ingredients!
    Julia | recently posted…Banana whoopie pies with fluffy peanut butter frostingMy Profile

    • Thank you, my friend! You will love this buttercream and can even use freeze-dried raspberries. The possibilities are endless with freeze-dried fruit!

  22. Mary O'Brien says:

    Yum! Sounds great. I only tried Cake Bible recipe once. All that reducing and straining were not very efficient. Powdered makes much more sense. My hint for the day – when using a coffee grinder clean it with a piece of bread. It works to get the residue out from under the blades.

    • Hi there, Mary! Yes, I tried The Cake Bible version as well. Powdered freeze-dried fruit does make so much sense. Thanks for stopping by and for your hint of the day. Such a helpful kitchen tip because I use my extra coffee grinder often for spices, etc. I love it! 🙂

  23. Hi Stacy! 🙂 I used this recipe here (x) in my bookmarks of faves sweet recipes 🙂 Hope you don’t mind! Also, love your blog, is always a yummy pleasure to be here ♥

    Lottie | Little Once Upon a Time
    Lottie recently posted…BOOKMARK: Best Sweet RecipesMy Profile

    • Hi there, Lottie! No problem using my photo, with credit, and linking over to my blog for the recipe. I wish other blogs were as conscientious as you are! Thanks for taking the time to drop by and comment. I truly appreciate it as well as what you wrote about this recipe on your blog. Thank you, thank you! 🙂

  24. I pinned the strawberry cream cheese butter-cream frosting and can’t wait to make it.
    However, if you don’t mind a suggestion… have to go way too far down on the blog to find the recipe. I almost didn’t pin it because I didn’t think that there actually was a recipe. I think you may capture more interest if it was closer to the top.
    Thanks for the great recipe.
    Wonderful Idea on Pinterest

    • Thank you for writing, Teresa!

      I’m so glad you like my recipes and I appreciate your input on my blog’s layout. Most blogs are journals as well as recipe sites. The article portion of the post is written to our audience that is made up of fellow food bloggers as well as the general public. So, we tend to converse with each other there about life, etc. With my blog, I enjoy teaching and explaining just what makes each recipe “wicked good” (especially if it is an original recipe as most of mine are) for fellow foodies to enjoy reading as well as to give recipes some validation as to why it is a standout. Also, in the new “Pinterest era” images are much longer in orientation (vertical) than they used to be (horizontal). When we bloggers offer several to select from, for pinners to pin, this automatically requires a little more scrolling down the page.

      With that said, I’ve had an idea since starting my blog as to an ideal page layout for it. Like news websites (for instance, The Wall Street Journal), I would like it to have tabs at the top of the page. One for the article, one for the recipe, one for tutorials to include step-by-step photos and instructions, one for video (coming in the future) and one for comments. This way, visitors to the blog will just click the “Recipe” tab conveniently placed right at the top of the page when they need to view, save or print it. The problem? So far, my designer has not found the appropriate plug-in/widget (with coding) for WordPress (the blogging platform I use) to do this. So, for now, I would need to hire a coding expert who can generate “custom code” for me which is extremely expensive. Also on my “wish list” is to have my blog be easily viewed via all platforms including tablets and phones.

      Look around my blog, if you kindly would. Notice, I have no advertising here to pay for such an endeavor. Thus far, my blog has been a labor of love and I work very hard to provide free recipes and photos for everyone to enjoy. This recipe has 20K+ pins at Pinterest (check out the social media counter at the end of the recipe for “20.3K”) and I think that is phenomenal interest! 🙂 Any food blogger would beam over this level of success. Of course, this level of interest requires a lot of work promoting over at Pinterest, like I do, just so recipe lovers can find it in the feeds to pin. 🙂

      Meanwhile, my blog is due for many updates and I hope to hire an affordable coding expert soon to make visits to my blog easy-breezy for you and others.

      Thanks again for writing, Teresa, and have a great day!

  25. Thank you for posting this. Can’t wait to try. I’d like to use this recipe for my daughter’s birthday cake but don’t have a good cake recipe/idea to pair with this buttercream. Her only request is that she have a pink cake with pink frosting, so I’ve got the latter taken care of with this recipe. Any suggestions for a simple (and pink!) cake flavor that would pair nicely with this? Thanks!!

    • Thank you for writing, Shonda! My pleasure. When is your daughter’s birthday, like how many days do you have to plan? I am currently developing a lovely layer cake to pair with this frosting or another frosting coming soon to the blog as part of a virtual baby shower (it’s a girl). In fact, I am photographing the cake this weekend and the recipes will post on May 6th. Will this be in plenty of time? If not, let me know and I will point you in the right direction for another cake recipe. Meanwhile, if using this recipe for buttercream, be sure to use only the freeze dried strawberries that have plenty of skin on them. The slices in the middle of the strawberry, with less skin (red color) will make the frosting turn a bit orange-ish for a more ballet pink color. If your daughter is set on a true pinky-pink, you may want to wait until I post my next buttercream in early May. It will use fresh berries (raspberries and strawberries, so good together!), cooked down a bit, in a mascarpone and cream cheese buttercream. I hope there will be time! Again, if not, let me know and I will help you. 🙂 We want your daughter to be happy!

  26. Your recipe sounds divine! Is it shelf stable? I’m hoping not to have to refrigerate the cupcakes.

    • Hi there, Brigitte! Thank you for writing. Please accept my apologies for the tardy reply. I have been away from blogging for several months due to illness. Your cupcakes really should be refrigerated for food safety reasons, due to the cream cheese, if you are making them in advance of serving such as the day before. If frosting them the same day as serving, I would not let them sit out at room temperature for more than an hour or two. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking!

  27. Yummy! Can’t wait to give this a try!!

  28. My daughter was turning three and requested a strawberry cake. I was just going to order one from a local bakery but then I changed my mind and decided to make the cake. I was getting discouraged trying to find a recipe for icing that didn’t include Strawberry Gelatin until I stumbled on your recipe. I am so glad I did! The buttercream was phenomenal. My daughter doesn’t care for too much icing so I was a little worried that she wouldn’t end up liking the cake. I actually set aside some cupcakes with no icing just in case. Anyway, she loved it and so did all of the party guests. They couldn’t stop talking about how flavorful and fresh it tasted. I will definitely be making this again in the future. Thank you!
    Brianne recently posted…HelloMy Profile

    • Thank you for writing, Brianne! I am so happy that you, your daughter, friends and family enjoyed this recipe. It just goes to show that nature provides the best flavoring there is on Earth! 🙂 Once again, thank you ever so much for taking the time to write and share your feedback with me and fellow readers. I appreciate it so much! Meanwhile, have a wonderful rest of the week!

  29. lilmissbaker says:

    FYI, this pinterest page can only be viewed on computer, not on the pinterest app. kind of frustrating when you’re trying to quickly make some frosting :/

    • So sorry! As I understand you are viewing my blog page through a Pinterest app. My blog is due for a major coding tweak and at the very top of my wish list is making my blog compatible with mobile and tablet devices. So, hang in there! Meanwhile, thanks for stopping by and for providing helpful feedback. Enjoy the rest of your weekend!

  30. I made my own recipe using fresh strawberries but it was complicated. I never thought of using dried! Duhhh!! Going to try this! Best cake ever if it has that fresh strawberry taste!

    • Hi there, Linda! Thank you for writing. I am glad to hear that you like to experiment in the kitchen. Working with fresh berries can be tricky lest our creations turn into a watery mess from the juices as with buttercreams or pies and tarts. It is good practice to use a very thick sauce, strained jam or pulverized freeze-dried berries in buttercream frostings so they will not break down. If you like this idea, you may like my recipe for Strawberry-Raspberry Mascarpone Buttercream which uses my recipe for Strawberry-Raspberry Sauce. Instead of the mascarpone cheese, you can use cream cheese. In my humble opinion, there is no better berry taste than raspberries and strawberries combined! 🙂 This is the best way to use fresh berries in a buttercream and achieve an outstanding fresh berry taste with incredible natural coloring. Thanks again for writing and happy baking and buttercream making!

  31. Thanks for dropping by, Stacy! I’m glad you liked my improvisation. Actually, your version is perfect enough as it is, but I ran out of vanilla extract and didn’t want to use vanilla essence, so I thought, “why not use some vanilla sugar along with the powdered sugar, and replace the liquid vanilla extract with strawberry puree?” 🤔
    In any case, your recipes are now my go-to recipes when it comes to buttercream and cream cheese frostings 😊 I imagine they would work well too, as fillings for macarons 😋

    • My pleasure, Catherine! Your cupcakes were darling and perfectly piped. So pretty! Thanks again for sharing a link to my blog and I hope you will drop by for more buttercream recipes that will be featured in my Layer Cake Series. It’s going to be EPIC! 😉 Thanks again for dropping by, Catherine. 🙂 Happy baking and buttercream making!

  32. Jeni Gormley says:

    I can’t wait to try this! Where can I find freeze dried strawberries in store? Online seems so expensive but I’m not sure which store would carry them. Thanks!

    • Hi there, Jeni! Thank you for writing with such a great question. I purchase my freeze-dried strawberries, raspberries, cherries and other fruits in the produce department of my local Whole Foods Market® and the brand I recommend, Just Tomatoes®, is now called Karen’s Naturals®. Locally, here in Indianapolis, this brand can also be found at The Fresh Market, Fresh Thyme and Earth Fare stores. I highly recommend their Organic Just Strawberries. They are great to snack on and to add to cereal and granola. While at the Karen’s Naturals website, I did notice they offer FREE shipping on orders $99+. I hope this helps if you will be stocking up! Thanks again for writing and I hope you enjoy this recipe, Strawberry (or Cherry) Cream Cheese Buttercream!


  1. […] Strawberry Cream Cheese Buttercream Frosting Recipe | Wicked Good […]

  2. […] previously ended up being too sweet after I reached the desired consistency. This one I used from Wicked Good Kitchen is perfectly balanced, in my […]

  3. […] (Adapted from Wicked Good Kitchen) […]

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