I simmered real strawberries into jam and folded them into cream cheese to make a pink Strawberry Cream Cheese Frosting that uses a simple pantry trick to lock in the color.

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Ive been messing with tiny desserts lately, and this Strawberry Cream Cheese Frosting for two is one I cant stop thinking about. It’s part candy, part tang and a little bit mean in the best way, with real strawberry jam folded into soft cream cheese so the flavor actually sings.

Think of it like a mini Strawberry Cheesecake Icing, but pink and less precious, the sort that perks up cupcakes or sneaks between cake layers. I wanted something bold not fussy, quick but worth remembering, and yeah it turned out exactly that, slightly messy, totally delicious.

Ingredients

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Strawberry Cream Cheese Frosting Dessert For Two

Cream cheese: rich, tangy, provides protein and creaminess, makes frosting smooth and a bit tart.
Butter: adds silkiness and fat, boosts calories, carries flavor but it’s not nutritious.
Confectioners sugar: super fine, makes it sweet and silky, huge carbs, not very healthy.
Strawberry jam: fruity sweetness, adds natural pectin and flavor, can be kinda tart or cloying.
Vanilla extract: tiny but magic, lifts other flavors, adds warmth, no real nutrients.
Pinch of salt: balances sweetness, enhances depth, its tiny but super important.
Milk or cream: thins frosting so it spreads easy, adds creamy richness if needed.

Ingredient Quantities

4 oz (113 g) cream cheese, softened to room temp

2 tbsp unsalted butter, softened

1 to 1 1/4 cups confectioners sugar

2 to 3 tbsp strawberry jam or reduced strawberry puree

1/2 tsp vanilla extract

pinch of fine salt

1 to 2 tsp milk or heavy cream optional

How to Make this

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1. Make sure 4 oz cream cheese and 2 tbsp unsalted butter are fully softened to room temp so no lumps show, if they arent give them 10-15 min on the counter or microwave for 5-7 seconds carefully.

2. Put cream cheese and butter in a bowl and beat on medium-low until smooth and creamy, scraping the sides once or twice.

3. Sift in 1 cup confectioners sugar and beat slowly till combined, then add more up to 1 1/4 cups if you want sweeter or stiffer frosting. Don’t blast the mixer or you’ll get air bubbles and a runny texture.

4. Stir in 2 to 3 tbsp strawberry jam or reduced strawberry puree. If using jam, microwave a teaspoon at a time for 5-8 seconds to loosen before adding so it blends pretty.

5. Add 1/2 tsp vanilla extract and a pinch of fine salt, then beat briefly just to incorporate, scrape bowl again.

6. Check texture: for thinner frosting add 1 to 2 tsp milk or heavy cream a little at a time, for firmer add a touch more sifted confectioners sugar. Taste and adjust sweetness or strawberry level.

7. If you plan to pipe, chill the frosting 10-20 minutes so it firms up, if you’re spreading right away it should be thick but spreadable.

8. Use to frost 2 cupcakes or to fill a small two-layer dessert, and store leftovers in an airtight container in the fridge up to 3 days, bring to room temp and stir gently before using.

9. Quick hacks: always sift powdered sugar to avoid grit, warm jam to blend evenly, and never overbeat once the sugar is added or it will become too soft and greasy.

Equipment Needed

1. Medium mixing bowl, roomy enough to beat 4 oz cream cheese and butter together
2. Electric hand mixer (or stand mixer with paddle), set to medium-low so you dont whip in too much air
3. Rubber or silicone spatula, for scraping sides and folding in jam
4. Fine-mesh sieve or dry sifter, always sift the powdered sugar to avoid grit
5. Measuring cups and spoons, for sugar, jam, vanilla and salt
6. Microwave-safe small bowl or ramekin, to loosen jam or gently soften cold bits (heat a tsp at a time for 5–8 seconds)
7. Piping bag plus small round tip if you plan to pipe, or an offset spatula for spreading
8. Airtight container or covered bowl and fridge space, to chill frosting 10–20 minutes before piping and store leftovers

FAQ

Q: What's the difference between strawberry jam and reduced strawberry puree, and which should I use?

A: Jam is sweeter and thicker so your frosting will be more stable and very sweet. Reduced puree is fresher tasting and less sweet, great if you want real strawberry flavor. Use 2 to 3 tbsp of either, start with 2 tbsp and taste. If your puree is watery, simmer it down first so it won't thin the frosting too much.

Q: How do I get the frosting perfectly smooth and not lumpy?

A: Make sure the 4 oz cream cheese and 2 tbsp butter are fully softened to room temp, then beat them until silky before adding sugar. Add confectioners sugar in batches (start with 1 cup), and scrape the bowl often. If it seems too stiff add 1 tsp milk at a time. A pinch of salt helps cut the cloying sweetness. Don't over beat or it can get airy and weird.

Q: How sweet and how thick will it be, can I change those?

A: Yep. Use 1 cup confectioners sugar for milder sweetness, 1 1/4 cups for sweeter, firmer frosting. For thinner spreadable frosting add 1 to 2 tsp milk or cream. If jam is extra sweet use less sugar. Taste as you go, you'll get it right fast.

Q: Can I make this ahead and how should I store it?

A: Store finished frosting in an airtight container in the fridge for up to 3 days. Bring it back to room temp and give it a quick whip before using. You can freeze it up to 1 month but texture might change, so I only freeze if needed.

Q: Is this enough for two people or can I use it on cakes?

A: This small batch is perfect for two dessert servings, like topping 2 shortcakes, 2 cupcakes, or a couple slices. For a full layer cake you'll need to double or triple the recipe depending on how much frosting you like.

Q: Any quick hacks to boost flavor or color?

A: Add 1/4 tsp lemon zest for brightness or a splash more vanilla for depth. Fold in a tablespoon of finely chopped fresh strawberries for texture. If you want a blushing pink color add a tiny drop of natural food coloring or an extra spoon of reduced puree. Remember, small tweaks make a big difference.

Strawberry Cream Cheese Frosting Dessert For Two Recipe Substitutions and Variations

Quick swaps that actually work, when you’re short or wanna tweak the flavor:

4 oz cream cheese → Mascarpone (1:1) or thick strained full fat Greek yogurt. Mascarpone matches the creaminess and flavor almost exactly; Greek yogurt will be tangier and a touch looser so strain it and chill to firm up.
2 tbsp unsalted butter → 2 tbsp vegan butter (1:1) or solid coconut oil (1:1). Vegan butter keeps the buttery taste, coconut oil will give a faint coconut note and can be softer at room temp so refrigerate briefly before serving.
1 to 1 1/4 cups confectioners sugar → powdered erythritol or homemade powdered sugar (blend 1 cup granulated sugar + 1 tbsp cornstarch until fine). Erythritol measures similarly but is less sweet, homemade works fine if you sift it well to avoid grit.
2 to 3 tbsp strawberry jam or reduced puree → 1/3 cup fresh strawberries reduced (simmer briefly with 1 tsp sugar till jammy, cool) or 1 tbsp freeze dried strawberry powder rehydrated with a little water. Fresh reduction gives bright fresh flavor, powder gives intense color without extra liquid.

Pro Tips

– Make sure the cream cheese and butter are actually soft, not just kinda soft. Press them with a fingertip to check, or microwave in very short bursts (5–7 seconds) till barely soft. Dont melt them or you’ll get lumps and a greasy texture.

– Sift the confectioners sugar every time, no excuses. Add it slowly while mixing on low so you dont whip a bunch of air into the frosting, that makes it loose and runny. Scrape the bowl a couple times so nothing hides and you get a smooth finish.

– Warm the jam a tiny bit before adding, like a teaspoon at a time in the microwave, so it blends instead of leaving streaks. If you want super smooth strawberry flavor, reduce fresh berries into a thick puree and strain out the seeds first.

– If you plan to pipe chill the frosting 10 to 20 minutes so it firms up and holds shape. For spreading add a teaspoon of milk to loosen or more sifted sugar to stiffen, and always bring leftovers back to room temp and stir gently before using.

Strawberry Cream Cheese Frosting Dessert For Two Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I simmered real strawberries into jam and folded them into cream cheese to make a pink Strawberry Cream Cheese Frosting that uses a simple pantry trick to lock in the color.

Servings

servings

Calories

151

kcal

Equipment: 1. Medium mixing bowl, roomy enough to beat 4 oz cream cheese and butter together
2. Electric hand mixer (or stand mixer with paddle), set to medium-low so you dont whip in too much air
3. Rubber or silicone spatula, for scraping sides and folding in jam
4. Fine-mesh sieve or dry sifter, always sift the powdered sugar to avoid grit
5. Measuring cups and spoons, for sugar, jam, vanilla and salt
6. Microwave-safe small bowl or ramekin, to loosen jam or gently soften cold bits (heat a tsp at a time for 5–8 seconds)
7. Piping bag plus small round tip if you plan to pipe, or an offset spatula for spreading
8. Airtight container or covered bowl and fridge space, to chill frosting 10–20 minutes before piping and store leftovers

Ingredients

4 oz (113 g) cream cheese, softened to room temp
2 tbsp unsalted butter, softened
1 to 1 1/4 cups confectioners sugar
2 to 3 tbsp strawberry jam or reduced strawberry puree
1/2 tsp vanilla extract
pinch of fine salt
1 to 2 tsp milk or heavy cream optional

Directions

Make sure 4 oz cream cheese and 2 tbsp unsalted butter are fully softened to room temp so no lumps show, if they arent give them 10-15 min on the counter or microwave for 5-7 seconds carefully.
Put cream cheese and butter in a bowl and beat on medium-low until smooth and creamy, scraping the sides once or twice.
Sift in 1 cup confectioners sugar and beat slowly till combined, then add more up to 1 1/4 cups if you want sweeter or stiffer frosting. Don’t blast the mixer or you'll get air bubbles and a runny texture.
Stir in 2 to 3 tbsp strawberry jam or reduced strawberry puree. If using jam, microwave a teaspoon at a time for 5-8 seconds to loosen before adding so it blends pretty.
Add 1/2 tsp vanilla extract and a pinch of fine salt, then beat briefly just to incorporate, scrape bowl again.
Check texture: for thinner frosting add 1 to 2 tsp milk or heavy cream a little at a time, for firmer add a touch more sifted confectioners sugar. Taste and adjust sweetness or strawberry level.
If you plan to pipe, chill the frosting 10-20 minutes so it firms up, if you're spreading right away it should be thick but spreadable.
Use to frost 2 cupcakes or to fill a small two-layer dessert, and store leftovers in an airtight container in the fridge up to 3 days, bring to room temp and stir gently before using.
Quick hacks: always sift powdered sugar to avoid grit, warm jam to blend evenly, and never overbeat once the sugar is added or it will become too soft and greasy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.