Fluffy Whipped Strawberry Frosting
Equipment
- Blender or food processor (to puree strawberries)
- Hand mixer or stand mixer (for whipping cream and frosting)
- Spatula (for folding ingredients)
- Fine-mesh sieve (to strain strawberry puree if you prefer a smoother texture)
Ingredients
- 1 cup fresh strawberries hulled and pureed
- 1/4 cup granulated sugar adjust based on sweetness preference
- 1 cup heavy whipping cream chilled
- 8 oz cream cheese softened
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1/2 cup unsalted butter softened
- 1 tbsp cornstarch optional, for stability
Instructions
Prepare the Strawberry Puree
- In a saucepan over medium heat, cook the pureed strawberries with granulated sugar for about 5 minutes, stirring occasionally, until slightly thickened. Let it cool completely.
Whip the Cream
- In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside. This creates the airy texture needed for a strawberry whipped cream frosting.
Make the Base Frosting
- In a separate bowl, beat the cream cheese and butter together until light and fluffy.
- Gradually add powdered sugar and vanilla extract, beating until smooth.
Incorporate the Strawberries
- Slowly mix in the cooled strawberry puree until fully incorporated. If making strawberry icing with fresh strawberries, this step is crucial for that natural berry flavor.
Fold in the Whipped Cream
- Gently fold the whipped cream into the strawberry mixture until fully combined, being careful not to deflate the airy texture.
Chill and Frost
- Refrigerate for 20 minutes before using. This frosting is perfect for layering between cakes as a fresh strawberry cake filling or as a topping for homemade strawberry cupcakes.