Strawberry cream cheese icing is what I make when I want something fun and pink that still adds a little protein and fat to whatever I’m serving. It’s smooth, lightly sweet, and made with simple ingredients (no powdered sugar needed!).
This version blends cream cheese and cottage cheese (or can sub with thick yogurt) for a creamy texture that’s a little more balanced and a little less sugar-heavy than traditional frosting. The freeze-dried strawberries add natural flavor and color, and everything comes together in minutes with an immersion blender.
It works as a dip, spread, or frosting for muffins, smash cakes, pancakes, toast, or dip for snack plates. Adjust the consistency by adding milk to thin out, can't wait for you to try!
Why You’ll Love This Strawberry Cream Cheese Icing
- naturally pink with freeze-dried strawberries
- no refined or powdered sugar required
- higher in protein than traditional frosting
- smooth and spreadable
- works as a dip or frosting for muffins
- toddler-friendly and customizable sweetness
This strawberry cream cheese icing pairs perfectly with my strawberry carrot muffins and black bean brownie bites!
Jump to:
- Why You’ll Love This Strawberry Cream Cheese Icing
- Ingredients You'll Need
- How to Make Your Strawberry Cream Cheese Icing
- Texture Guide for Strawberry Cream Cheese Icing
- Substitutions
- Easy Ways to Use Strawberry Cream Cheese Icing
- Equipment
- Storing Your Strawberry Cream Cheese Icing
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Strawberry Cream Cheese Icing (low or no added sugar!)
Ingredients You'll Need
Here's what you'll need to make these strawberry cream cheese icing:
- cream cheese (traditional or whipped for fluffier icing)
- cottage cheese or full-fat yogurt (dairy-free if needed)
- freeze-dried strawberries
- vanilla extract
- honey or maple syrup (optional for sweetness)
- butter (optional, for a richer frosting texture)
See recipe card for quantities.
How to Make Your Strawberry Cream Cheese Icing
- Step 1: Add the cream cheese, cottage cheese or yogurt, vanilla, optional honey or maple syrup (if you want a sweeter flavor), and butter (if using for richer frosting texture) to a bowl or jar. Blend until smooth.
- Step 2: Add freeze-dried strawberries into the bowl.
- Step 3: Blend with an immersion blender until completely smooth and fluffy.
- Step 4: Chill for 10-15 minutes if you want a thicker, more pipeable consistency. Stick in a ziplock baggie, cut one of the corners, and pip onto your muffins (love on strawberry carrot muffins)!
Texture Guide for Strawberry Cream Cheese Icing
- no butter: softer, more like a thick yogurt dip (adjust by swapping cottage cheese with yogurt or adding a few splashes of milk to thin out more!)
- with butter: thicker, more pipeable, classic frosting feel
- chilled: firms up and spreads easily on muffins or toast
Substitutions
This strawberry cream cheese icing is already gluten-free, egg-free, and nut-free! Make it dairy-free by using dairy-free yogurt and cream cheese.
Easy Ways to Use Strawberry Cream Cheese Icing
- spread on toast fingers for toddlers
- spread on muffins or quick breads
- swirl onto pancakes or waffles
- dip for strawberries, apples, or graham crackers
- frosting for muffins, smash cakes, or snack cakes
Equipment
To make this strawberry cream cheese icing, you’ll need a mixing bowl or wide jar, an immersion blender for a smooth texture, measuring cups and spoons, and a spatula to scrape down the sides as you blend.
Storing Your Strawberry Cream Cheese Icing
Store in an airtight container in the refrigerator for up to 4-5 days. Stir before using if any separation occurs. Not recommended for freezing, as the texture may change.
Tiff's Dietitian Tip
This is one of my favorite low-stress “mom hacks” for when I’ve made a full batch of muffins and my toddler suddenly wants nothing to do with them. Adding a fun frosting (even if it's just yogurt or cream cheese) like this can bring new life to a familiar food without turning it into a reward or something they have to earn! When it’s offered alongside the muffin as just another part of the plate, it keeps foods neutral, reduces pressure, and often increases interest simply because the presentation changed.
FAQ
Yes. It will be softer and more like a dip than a traditional frosting.
Freeze-dried strawberries work best because they don’t add extra moisture and give a stronger flavor.
For many toddlers, yes! You can always add a small amount of honey or maple syrup for older kids or adults!
Blend thoroughly with the immersion blender and scrape down the sides as needed. Chilling it for 10-15 minutes also helps thicken the texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this strawberry cream cheese icing:
Strawberry Cream Cheese Icing (low or no added sugar!)
Equipment
- immersion blender or hand mixer
- measuring cups and spoons
Ingredients
- ½ cup (4 oz) whipped cream cheese or ⅓ block/cup of traditional
- ½ cup cottage cheese or thick yogurt
- ½ cup freeze-dried strawberries
- ½ teaspoon vanilla extract
- 1-2 teaspoon honey or maple syrup optional
- 1 tablespoon butter softened (optional, for thicker frosting)
Instructions
- Add the cream cheese, cottage cheese or yogurt, vanilla, optional honey or maple syrup (if you want a sweeter flavor), and butter (if using for richer frosting texture) to a bowl or jar. Blend until smooth.
- Add freeze-dried strawberries into the bowl.
- Blend with an immersion blender until completely smooth and fluffy, scraping down the sides as needed.
- Chill for 10-15 minutes if you want a thicker, more pipeable consistency. Stick in a ziplock baggie, cut one of the corners, and pip onto your muffins (love on strawberry carrot muffins)!
Anna says
Made this frosting for the corresponding strawberry carrot muffins. Super easy and Little H licked it right up! I didn’t add strawberries because I had used the last of them in the muffins.