Whipped Strawberry Frosting
Makes about 4 cups
  • ⅓ cup (5 grams) freeze-dried strawberries
  • 8 ounces (225 grams) cream cheese, softened
  • ⅔ cup (133 grams) granulated sugar, divided
  • ¼ teaspoon kosher salt
  • ½ cup (85 grams) chopped fresh strawberries
  • 1¼ cups (300 grams) heavy whipping cream, chilled
  • 2 tablespoons (30 grams) fresh lemon juice
  1. In the work bowl of a food processor, place freeze-dried strawberries; process until powdered. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, ⅓ cup (66.5 grams) sugar, and salt at medium speed until smooth. Add strawberries and powdered freeze-dried strawberries, and beat until combined. Transfer to a medium bowl; set aside.
  3. Clean bowl of stand mixer. Using the whisk attachment, beat cream and lemon juice at medium speed until foamy. Increase mixer speed to medium-high. Gradually add remaining ⅓ cup (66.5 grams) sugar, beating until stiff peaks form. Fold half of cream mixture into cream cheese mixture. Fold in remaining cream mixture. Use immediately.
For best results, make sure your heavy whipping cream is cold.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/four-buttercream-recipes-every-baker-should-know/