Strawberry (or Cherry Cream Cheese Buttercream

• Vegetarian
• Gluten free

• Produce

  • 2 cups Strawberries or cherries, freeze-dried

• Baking & Spices

  • 4 cups Confectioners' sugar
  • 2 1/2 tsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 (8-ounce/226 grams package cream cheese
  • 1 cup Butter, unsalted
  • 1 Heavy cream

Found on wickedgoodkitchen.com

Description

Ingredients

• 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

Directions

• 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.