Crown your favorite springtime dessert with Strawberry Frosting that's made with fresh strawberries and a drop of pink coloring for flair.
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've made this a number of times for the Strawberry Lemonade Layer Cake. It was the first frosting I'd tried that folds a cream cheese mixture into whipped cream. If you've had trouble with it, please make sure that the cream cheese is at room temp, the strawberries are not overly juicy and that your heavy cream, mixing bowl and beaters are well chilled. I beat the cream a little stiffer than I normally would. It spreads beautifully and if the berries are chopped finely, you can pipe it with a large open tip or 1M tip.
The frosting is too tart, my family would not eat it and the sugar in the whip cream was grainy. I changed recipe to 1 teaspoon lemon juice and substituted 1/2 cup powdered sugar in the heavy cream. It was very delicious with those substitutions.
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.
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.
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!
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