Strawberry Cream Cheese Frosting

Cream cheese frosting is so popular for fall with pumpkin cake and carrot cake and of course spice cake! But, why not enjoy it in the spring and summer with fruity cakes? I love making strawberry cream cheese frosting during the spring and summer months. This recipe is quick and easy, imparting a nice natural strawberry flavor in every bite. If you choose to use the optional strawberry powder, make your own using a dehydrator or buy one from a source that is all natural. Some strawberry powders contain artificial ingredients just many strawberry extracts do. Nature Restore offers an organic natural strawberry powder.

Strawberry Cream Cheese

From at

Yield: This makes about 4 cups of frosting.

With the great taste and texture of cream cheese frosting, this strawberry version is perfect when paired with lemon cake, strawberry cake or vanilla cake.

You'll Need...

  • 2 cups unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups confectioner's sugar
  • 1/2 tablespoon meringue powder
  • 1/4 cup pureed strawberries *concentrated
  • 1 tsp vanilla extract or strawberry powder
  • dash salt

Directions

  1. Beat the butter and cream cheese until creamy, about 5 minutes. Scrape the sides of the bowl several times while beating to ensure everything is mixed well. Add the confectioner's sugar, pureed strawberries, salt and vanilla or strawberry power and beat on medium speed for another 3 minutes.

Additional Notes

To have a strong strawberry flavor, you can make your strawberry puree more concentrated. To do this, start with a pound of frozen berries. Place them in a saucepan on the stove with about 1/4 cup sugar. The sugar helps release the juice. After they are thawed, use a stick blender to blend them. Cook over low to medium heat until they are reduced by 1/2. Allow to cool before using in the frosting.

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Mascarpone Cream Cheese Frosting

This super light frosting pairs beautifully with a pumpkin cake! It has just a touch of sweetness and it is so light and fluffy.

I use it on carrot cake and pumpkin cake when I want a lighter, less sweet frosting instead of a more traditional cream cheese frosting.

Mascarpone Cream Cheese Frosting

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Yield: Frosts one 8" cake.

This is impossible to resist! It is so light and airy that it is the perfect adornment for a fall pumpkin or carrot cake.

You'll Need...

  • 8 ounces mascarpone cheese, room temperature
  • 8 ounces cream cheese, room temperature
  • 8 ounces unsalted butter, room temperature
  • 1/8 cup maple syrup, room temperature
  • 3/4 cup confectioner's sugar
  • 1 tsp vanilla

Directions

  1. Beat the cream cheese and butter until well blended, about 5 minutes. Scrape the sides down well several times to make sure they are incorporated.
  2. Add the maple syrup and the confectioner's sugar. Beat another minute until fully combined.
  3. Gently fold in the mascarpone cheese, blending until just added.

Additional Notes

Make sure to use room temperature ingredients. If you use cold ingredients the frosting will curdle. If this does happen, you can fix it by letting it come to room temperature and continuing to beat. You can either wait, or run warm water around the edges of the bowl until the ingredients warm.

This is enough to frost an 8" layer cake. You can either frost a two layer cake and the outside of the cake, or frost a 3 layer cake and the top, with a semi-naked finish on the sides. I prefer the latter for a more unique look and to have 3 layers of cake!

 

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Amaretti Cookies

Every time we go to New York City, my family goes to an Italian bakery in Little Italy to buy Amaretti cookies. Years ago I started to just play with ingredients to make them, and each recipe failed. I determined that they must be really hard to make!

Then, one year we went to the city and the bakery was closed for its annual 2 week vacation. We went to every other bakery on the block and no one had the chewy style Amaretti cookies. Some bakeries offered the crunchy ones but we had grown to love the chewy cookies. Continue reading