Description
Fluffy strawberry Philadelphia cream cheese frosting, smooth and firm, perfect for filling cakes or decorating cupcakes. This recipe makes enough to fill 2 layers of a 6-inch layer cake or frost about 12 cupcakes
Ingredients
- 200 g (7 oz) Philadelphia cream cheese
- 200 g (3/4 cup) heavy cream full-fat and very cold
- 70 g (3/4 cup) powdered sugar sifted
- 80–100 g (1/3 to 1/2 cup) strawberry puree
- 1 1/2 tsp vanilla extract optional
- Red food coloring powder optional
Homemade Strawberry Puree
- 250 g fresh or frozen strawberries
- 20–30 g granulated sugar optional, only if strawberries are not sweet
Instructions
Strawberry Puree Preparation
- Cook the strawberries in a small saucepan over low heat until soft and most of the liquid has evaporated.
- Blend until smooth, then strain through a fine sieve to remove seeds.
- Let the puree cool completely in the fridge before using.
Strawberry cream cheese frosting
- 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 if using, and vanilla extract.
- Whip with an electric mixer on low speed or a stand mixer with a whisk attachment on medium-low speed for 2 to 3 minutes, until the frosting is smooth, thick, and holds its shape.
- Use immediately or cover with plastic wrap and refrigerate. Rewhip briefly before filling or decorating cakes and cupcakes.
Notes
Storage: Store in an airtight container in the fridge for up to 3 days. Rewhip briefly before use.
Tips:
- Use a well-reduced strawberry puree to avoid a loose frosting
- All ingredients must be very cold for the frosting to whip properly
- Start mixing on low speed to prevent splattering
- Add the strawberry puree gradually to control texture
- Chill the frosting 30 minutes if it feels too soft
- Prep Time: 15 minutes
- Category: frosting, filling
- Cuisine: American