Description
Fluffy strawberry Philadelphia cream cheese frosting, smooth and firm, perfect for filling your cakes or decorating your cupcakes (enough to fill 2 layers of a 6-inch layer cake or decorate 12 cupcakes).
Ingredients
- 200 g (7 oz) Philadelphia cream cheese
- 200g (3/4 cup) heavy cream - full-fat and cold
- 70 g (3/4 cup) powdered sugar- sifted
- 80 - 100 g (1/3 cup to 1/2 cup) strawberry puree
- 1 1/2 tsp vanilla extract - optional
- Red food coloring powder - optional
Instructions
- Place all the ingredients in a large bowl: cold Philadelphia cream cheese, very cold heavy cream, sifted powdered sugar, cold strawberry puree, food coloring powder, and liquid vanilla extract.
- Using an electric mixer on low speed or a stand mixer with a whisk attachment on medium-low speed, whip the mixture for about 2-3 minutes until the frosting is smooth and firm.
- Use immediately or cover with plastic wrap and refrigerate. Whip again before using to fill and decorate your cakes and cupcakes.
Notes
Storage: Up to 3 days in the fridge, wrapped in cling film or in an airtight container, or up to 3 months in the freezer, but only when used as a cake filling or as cupcakes topping.
Tips & Advice
- Mascarpone Substitute: Replace cream cheese with mascarpone for strawberry mascarpone whipped cream.
- Freeze-Dried Strawberries: Use freeze-dried strawberry powder instead of strawberry puree.
- Food Coloring: Add a few drops of strawberry red food coloring for a more intense color.
- Chill Ingredients: Place the bowl with the ingredients in the freezer for 10 minutes before whipping to help the frosting set properly.