Photo: Hector Sanchez; Styling: Caroline M. Cunningham
1 (8-oz.) package cream cheese, softened
2/3 cup sugar, divided
2/3 cup chopped fresh strawberries
1 drop pink food coloring gel (optional)
1 1/2 cups heavy cream
3 tablespoons fresh lemon juice
How to Make It
Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.
Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.
I paired this icing with the Strawberries and Cream sheet cake for my daughter's birthday! DELISH!! I made a couple of tweaks... I used just 2 T lemon juice to keep from being too tart. I also followed another review and substituted a tablespoon of sugar for left over strawberry gelatin ~ no food color needed. Instead of fresh strawberries I used freeze dried. That way there was no extra moisture. They softened a bit in the icing and were great on the cake. This recipe is a keeper!
I used 1 cup confectioner's sugar in place of granulated. Also instead of following the directions, I beat the sugar into the cream cheese, then strawberries, and last the lemon juice with the paddle attachment. when they were combined I added the heavy and beat with the whisk attachment until fluffy. came out great. No need food coloring.
I made this cake for me, not a kid, so I decided to make the cake as the recipe states and it was perfect. But what really made it special was when I frosted it with the this frosting. Most here complained that it wasn't sweet enough. I think a non-sickly sweet frosting on an already sweet cake is the perfectly accompaniment. So I actually made it more zippy with more lemon juice, less sugar. The adults that tried it loved it. Kids not so much.You can also make it with 1.5-2 tbls strawberry jello. This takes care of the sugar and the coloring. I also added total 4 tbls lemon juice.
I liked that this frosting wasn't strictly cream cheese or whipped cream, but a mixture of both. I liked the flavor. My only criticism is it didn't hold up well over a couple of days. If I were to use it again, I would use it for a cake that I know would be eaten FAST.
I made this with no substitutions, and it came out fine -- no graininess. It seemed a little thin when I was finished, but spread and stayed in place on the cake with no problems. Our family and friends liked the not-too-sweet characteristic. It's rich and creamy and has no lack of flavor. We'll use this recipe, along with the strawberry sheet cake, for our next family birthday!
Fabulous frosting! I substituted the leftover strawberry gelatin (regular not sugar-free) from the "Strawberries and Cream Sheet Cake", for an equal amount of the sugar.(about 1 1/2 Tbsp). No need to add food color. Made it exactly as recipe stated. The fresh lemon juice must dissolve the "grainy" sugar, because mine had no graininess at all. I chilled the cake and frosting overnight, so when everyone ate it, they thought I had made strawberry cheesecake topping for cake. I did use fresh lemon juice, so that might be the best choice.
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