Whipped Strawberry Cream Cheese Frosting
Recipe type: Dessert
  • 227g cream cheese, softened at room temperature
  • 280g (2/3 cup) granulated sugar, divided
  • 100g (2/3 cup) chopped fresh strawberries
  • 355 milliliters (1½ cups) heavy cream, cold
  • 44 milliliters (3 tablespoons) fresh lemon juice (~ 1 lemon)
  1. In the large bowl of an electric mixer with a paddle attachment, beat cream cheese and half of granulated sugar on medium-high speed with until smooth; add strawberries beat for 30 seconds(some strawberries should blended in, but some chopped strawberries should still remain intact)
  2. In a separate bowl of an electric mixer with whisk attachment, beat cream and lemon juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining granulated sugar, beating until stiff peaks form
  3. Gently fold half of cream mixture into cream cheese mixture; fold in remaining cream mixture
  4. Use a flat metal spatula to frost outside of cake
  5. Best served immediately; store leftovers in refrigerator and bring to room temperature until ready to eat (within three days)
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/vanilla-bean-layer-cake-with-whipped-strawberry-cream-cheese-frosting/