Ingredients
Tools
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Instructions
- In a food processor, blend the freeze dried strawberries into a powder.
- Beat heavy cream in an electric stand mixer fitted with a whisk attachment (or into a large bowl with a handheld electric mixer). Beat for 4-6 minutes until medium-stiff peaks form. Be careful not to overheat otherwise it can turn into butter.
- Transfer the whipped cream to another large bowl and set aside in the fridge.
- In the now-empty bowl of an electric mixer (from before) with a paddle attachment, beat the cream cheese and vanilla extract for 2 minutes.
- Add half the confectioners sugar and mix until combined. Add the remaining confectioners sugar and mix on medium speed for 2 minutes. Scrape down the sides of the bowl as needed.
- Add the blended strawberry powder to the cream cheese mixture and mix for 2 minutes, scraping down the sides of the bowl a few times to ensure everything is incorporated.
- Carefully add in ¼ cup of the whipped cream at a time into the cream cheese mixture and mix on low speed or fold with a spatula, just until combined.
- Refrigerate the filling for at least 30 minutes for best spreadable consistency for a cake.
Test Kitchen Notes
- This recipe yields approx. 4 ½ cups of filling! Enough to frost 12-15 cupcakes, fill a pie crust, pipe into fruit & cake parfaits, use as a filling between cookies, or fill the inside and ice the outside of a 2-layer cake.
- To fill a pie crust - Spread the filling into a pre-baked crust and set in the fridge for 3-5 hours before slicing.
- You can store this filling in the fridge for up to up to 5 days.
- This recipe can be made dairy free & vegan using a vegan whipping cream alternative and vegan cream cheese.