How to Make Homemade Strawberry Cake Icing

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Don't even think about putting that can of artificially flavored strawberry icing on your homemade cakes or cupcakes. You can easily make the real thing at home, using fresh strawberries, for a far superior and authentic flavor. There are a couple of simple ways to make strawberry icing from scratch, depending on your flavor and texture preferences. Mix the strawberries into classic buttercream for a fluffy icing that's easy to spread, or opt for cream cheese if you prefer icing that's slightly thicker and less sweet.

Strawberry Buttercream Icing

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Wash and pat dry fresh strawberries, removing as much moisture as possible. Slice off the stems and chop the strawberries into tiny pieces. If you want a smoother frosting, place the strawberries in a blender and pulse until they are pureed.

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Place unsalted room-temperature butter in a large mixing bowl. Beat butter with an electric hand mixer or stand mixer at medium speed, until it's fluffy looking. Use about 2 to 2 1/2 sticks of butter for every 4 cups of powdered sugar.

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Add powdered sugar to the mixing bowl, about a 1/2 cup at a time, while continuously mixing, now on low speed.

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Pour in the chopped or pureed strawberries and beat with the mixer for about 30 seconds. Use about 1/4 to 1/2 cup strawberries, depending on how strong you want the strawberry flavor to be.

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Add in heavy cream, one teaspoon at a time, while still mixing, until the icing has reached your desired level of creaminess and thickness.

Strawberry Cream Cheese

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Cut off stems from washed strawberries and cut into tiny pieces, or place in the blender and blend until pureed.

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Add cream cheese and butter to a large mixing bowl. Beat together with an electric mixer on low speed, until light and fluffy. Use a 1/2 stick of butter for every 8 ounces of cream cheese.

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Beat in the chopped or pureed strawberries until the mixture is somewhat smooth. Expect some small chunks if you used chopped strawberries. Use up to a 1/2 cup of strawberries.

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Add in the powdered sugar, about a 1/2 cup at a time, until the mix reaches the icing consistency and flavor you prefer.