WHIPPED STRAWBERRY CREAM CHEESE FROSTING
Light, fluffy frosting that also holds well for piping.
Provided by Anonymous
Categories Desserts Frostings and Icings
Time 45m
Yield 15
Number Of Ingredients 6
Steps:
- Chill a large glass or metal bowl and the beaters from an electric mixer for 30 minutes.
- Beat heavy cream in the chilled bowl with the electric mixer until stiff peaks form, about 5 minutes.
- Beat cream cheese in a separate bowl until creamy, 1 to 2 minutes. Add butter; mix until well blended, 1 or 2 minutes. Stir in strawberry puree and vanilla extract. Add confectioners' sugar and mix until well blended.
- Fold the whipped cream into the cream cheese mixture; lift and fold gently until whipped cream is evenly incorporated.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 10.8 g, Cholesterol 27.3 mg, Fat 8.6 g, Protein 0.8 g, SaturatedFat 5.4 g, Sodium 48.2 mg, Sugar 10.2 g
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
STRAWBERRY FROSTING
Provided by Giada De Laurentiis
Categories dessert
Time 6m
Yield about 1 pound (enough for 12 cupcakes)
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
- Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.
STRAWBERRY CREAM CHEESE FROSTING
An experiment I had that turned out rather delicious. Everyone I know loves it. Makes enough to ice and decorate a sheet cake. Store any unused frosting in an airtight container.
Provided by babiiboi1990
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- Beat cream cheese, butter, and strawberries together in a bowl using an electric mixer until smooth and creamy; gradually beat in confectioners' sugar until desired consistency is reached.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 28.6 g, Cholesterol 30.8 mg, Fat 10.7 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 6.8 g, Sodium 83.1 mg, Sugar 27.7 g
STRAWBERRY CREAM CHEESE FROSTING
Delicious! So good on butter cookies and chocolate mini cupcakes! It takes about 3/4 cup hulled strawberries to make 1/2 cup mashed.
Provided by JamesDeansGirl
Categories Dessert
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
- Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute.
- Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency.
- Use as desired.
STRAWBERRY-CREAM CHEESE FILLING
Tangy cream cheese gets a hit of tartness and sweetness from fresh strawberries in this simple-yet-perfect cake filling, frosting-like recipe. It tastes simply delicious between layers of a classic chocolate cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Put cream cheese, butter, and sugar into mixer bowl; mix until creamy. Mix in vanilla. Puree strawberries in a food processor; strain. Mix 3/4 cup puree into cream cheese mixture (reserve remaining puree for Swiss-Meringue Buttercream). Use immediately or refrigerate airtight up to 3 days; stir before using.
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
- Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
- To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
- Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Nutrition Facts : Calories 696.3, Fat 47.9, SaturatedFat 21.8, Cholesterol 78.2, Sodium 367, Carbohydrate 64.7, Fiber 4.7, Sugar 51.5, Protein 6.8
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
Made this strawberry cake with cream cheese frosting around the holidays. Everyone seemed to enjoy it!
Provided by Brooke Jefferson
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Beat sugar and butter together in a large bowl with an electric mixer on medium speed until fluffy. Add egg whites one at a time, beating well after each addition. Stir in pureed strawberries, sour cream, and strawberry extract.
- Sift cake flour, baking powder, baking soda, and salt together in a medium bowl. Add gradually to the butter mixture, beating until combined. Pour batter evenly into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 30 to 35 minutes. Let cool in the pans for 10 minutes before removing and cooling completely on wire racks, about 30 minutes more.
- While cakes cool, beat cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth. Add pureed strawberries and strawberry extract. Gradually beat in confectioners' sugar until frosting is smooth.
- Frost and assemble the cooled cake layers. Decorate the top with sliced strawberries.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 129.4 g, Cholesterol 75.6 mg, Fat 28.2 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 17.6 g, Sodium 362.9 mg, Sugar 98.1 g
EASY STRAWBERRY CREAM CHEESE FROSTING
Creamy frosting made with cream cheese and fresh strawberries. Perfect topping on a strawberry cake, white chocolate, lemon, or white cake. Also would be great for dipping strawberries in to eat!
Provided by erinwilson311
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Puree strawberries in a blender or food processor until smooth.
- Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 25.7 g, Cholesterol 49 mg, Fat 17 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 132 mg, Sugar 24.7 g
STRAWBERRY CREAM CHEESE FROSTING
Learn how to make Strawberry Cream Cheese Frosting with fresh strawberries! This small batch frosting recipe makes enough to frost a 6-8 inch cake or 6-8 cupcakes.
Provided by Carla Cardello
Categories Frosting + Icing
Time 35m
Number Of Ingredients 7
Steps:
- In a blender, add the the strawberries and granulated sugar. Process until smooth. If your berries aren't quite juicy, you may need to add a splash of water to help blend it.
- Pour through a fine mesh strainer, discarding any solids left behind. You should have 1/4 cup puree (if you're doubling the recipe, it'll be 1/2 cup).
- Add the puree to a medium saucepan and bring to a boil over medium heat. Turn down to simmer and cook for 3-5 minutes or until the puree thickens and cooks down to 1 1/2 tablespoons (please measure as anything more will make the frosting runny). Cool to room temperature.If you're doubling the recipe, cook it down to 3 tablespoons, about 10-15 minutes
- In a large mixing bowl (with paddle attachment if using a stand mixer), beat together the butter and cream cheese for 30 seconds or until combined. Scrape down the bowl then add the powdered sugar and salt. Beat until light and fluffy, 2-3 minutes.
- Scrape down the bowl then beat in the cooled strawberry mixture and vanilla for 1-2 minutes.If the frosting is too soft to pipe right away, refrigerate 15 minutes or until it firms up. If it's still too runny, add more powdered sugar to thicken it.If the frosting is too thick, add a few drops of milk to thin it out.
- Use immediately or store in the refrigerator for up to 3 days.
STRAWBERRY CREAM CHEESE FROSTING
I found this in a Paula Deen cookbook it was printed a long with a strawberry cake recipe. I did not care for the cake but I so loved the frosting. I could just eat this by the spoonful even without cake. I do however think it really dresses up a strawberry cake made from the mix or a white cake.
Provided by Old widow
Categories Dessert
Time 10m
Yield 2 cups, 14 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl beat butter and cream cheese until creamy.
- Beat in 1/4 cup of the pureed strawberries.(Reserve the rest for another use).
- Gradually add the confectioners sugar until smooth.
- Add 2 or 3 drops of red food coloring if you want a pinker frosting.
Nutrition Facts : Calories 334.9, Fat 9, SaturatedFat 5.7, Cholesterol 26.5, Sodium 72.1, Carbohydrate 64.5, Fiber 0.4, Sugar 62.6, Protein 1.4
EASY DREAMY STRAWBERRY CREAM CAKE
This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.
Provided by BecR2400
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine strawberries with the sugar and kirsch; set aside for about 30 minutes at room temperature. Reserve several of the most attractive strawberry slices for decorating the top of the cake.
- To make frosting/ filling:.
- On medium-high speed of mixer, whip the cream cheese with the powdered sugar and vanilla until smooth and creamy, about 2 minutes.
- Reduce to medium speed and beat in the cream until starting to thicken, then increase speed to high and beat until soft peaks form, about 2 to 2 1/2 minutes. Do not over mix.
- Assemble the cake:.
- Fill one cake layer with half of the strawberries, arranged in an attractive pattern. Carefully spread 1/2 of the frosting over the strawberries, to within 1/2 inch of sides.
- Place second cake layer on top of first layer and press gently. Repeat with strawberries and frosting; decorate top of cake with the reserved strawberries.
- Decorate top with a fresh mint sprig, as desired.
- Slice into wedges and serve with a scoop of strawberry ice cream.
- Refrigerate any leftovers. Cake is best served the same day.
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