Cream cheese frosting has always been my favorite. I've never loved buttercream or any frosting to be honest. But I made a strawberry cake for my friend's baby shower (who's baby is a year old now!) and I just decided on a whim to add strawberry puree to the frosting. BEST DECISION EVER. I'm in love. It's so yum. Cream cheese frosting is great to begin with but add strawberry and MAN. It's lovely. Creamy and fruity and smooth. And it's easy to make. Let's make Frosting together...
Begin by beating 8 oz cream cheese and 1 cup of butter together over medium speed.
Place about 6 or 7 strawberries in a blender cup and puree until smooth.
Pour about 1/4 cup puree into your creamed butter and cream cheese along with 1/2 Tbsp vanilla. Mix well.
Alternately mix in 8 cups powdered sugar (1 cup at a time) and 2-3 Tbsp heavy cream (a splash at a time).
And now you have some freaking tasty cream cheese frosting. Of course if you want it to be more pink you can totally add food coloring while you're mixing. But I don't really care for it to be bright, I think the natural super baby pink is adorable.
Use it right away, or store it at room temp for up to 24 hours, in the fridge for 3-4 weeks, or in the freezer for 3-4 months. Either way, if you're not using it immediately cover the whole surface (touching the frosting) with plastic wrap so it doesn't crust over. Then just let it get back to room temperature and give it a good stir before using.
If you make this recipe, and I hope you do, take a photo and tag me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. It'll make my day!