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.
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.
No body to this frosting. Very difficult to ice the cake. Had to start over with another frosting recipe. I usually trust SL recipes but not this one.
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 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 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.
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.