Strawberry Cream Cheese Frosting

A naturally-sweetened, pretty pink frosting that is tinted with a strawberry-beet puree. Perfect for baby's first birthday
Course Desserts
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 147kcal
Author Aimee


  • 6 oz cream cheese room temperature
  • 1/4 cup unsalted butter room temperature
  • 2 Tablespoons brown rice syrup
  • 2 small roasted beets peeled
  • 2 Tablespoons strawberry puree see note


  • In a food processor or blender, puree the roasted beets until as smooth as possible. Push through a fine mesh sieve to ensure there are no lumps.
  • Mix about 2 Tablespoons of the beet puree with the strawberry puree and set aside.
  • In the bowl of a stand mixer, combine cream cheese and butter and beat with the whisk attachment until light and fluffy.
  • Add brown rice syrup and beat again, scraping down the sides of the mixer bowl.
  • To make the ombre frosting decoration, divide the frosting into three small bowls. Mix in enough strawberry-beet puree to tint two of the bowls a dark and light pink colour. Leave one bowl white.
  • Place the cake on a turntable and find a small offset spatula, if you have one.
  • Starting at the bottom of the cake with the darkest colour, use the offset spatula to apply frosting to the bottom 3rd of the cake, then follow with the lighter colour in the centre of the cake and towards the top. Top the cake and top edge with white frosting to finish.
  • Smooth the frosting on the sides as much as possible. Smooth the top.
  • Finish the cake by holding the tip your offset spatula horizontally, pressing gently on the frosting at the bottom of the cake. Smoothly spin the cake turntable while simultaneously dragging the spatula up the side of the cake, stop when you get to the top. Wipe the spatula clean, then gently press the tip of the spatula into the middle of the top of the cake and spin the turntable while simultaneously dragging the spatula towards the outside of the cake.
  • Serve at once or refrigerate for up to two days until ready to eat. Once the icing on the cake hardens, wrap loosely with plastic wrap to avoid absorbing odours from the refrigerator.


For my strawberry puree, I blended roasted strawberries that I had in the freezer, but you can just as easily use berries from frozen, or fresh, if you have good, sweet berries. Puree thawed or fresh berries until smooth and push through a fine mesh sieve to remove the seeds.


Calories: 147kcal | Carbohydrates: 6g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 88mg | Potassium: 101mg | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 3.2mg | Calcium: 29mg | Iron: 0.3mg