Strawberry–Cream Cheese Frosting Recipe
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INGREDIENTS
- 12 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar, sifted
- 1/3 cup Chunky Strawberry Sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Place all ingredients in the bowl of a stand mixer fitted with a paddle attachment and beat at low speed until the sugar and strawberries are incorporated, about 15 seconds.
- Increase speed to medium high and beat until the frosting is light and whipped, about 3 to 4 minutes. Refrigerate in a container with a tightfitting lid until ready to use. When ready to use, beat the refrigerated frosting in the bowl of a stand mixer fitted with a paddle attachment for 1 to 2 minutes until it reaches the desired spreading consistency.
Be sure to use regular, full-fat cream cheese. I asked someone to pick up cream cheese for me one time, and she bought reduced fat. No matter how much sugar was added,the frosting remained runny.
hey erint, I've made this recipe several times with great success- maybe I could help. Was your cream cheese extremely soft when you started? Did you try to refrigerate at any point? Did you use the Chunky Strawberry Sauce recipe and if so was it very liquid-y? Did you use a commercial or specialty brand of cream cheese? Let me know so we can figure out what went wrong!
Amy Wisniewski
CHOW Assoc. Food Editor
I had a terrible time with this recipe - it came out closer to a glaze than a frosting because it was so thin. It never got light and fluffy like the instructions say. I had to dump the whole lot.
Has anyone had any success, and if so, any tips?