Whipped Strawberry Cream Cheese
A light and creamy whipped strawberry cream cheese made with ripe, sweet strawberries and full-fat cream cheese. It spreads smoothly and adds a fresh-berry flavor to cakes, bagels, toast, or simple desserts.
Servings: 8
Calories: 119kcal
Equipment
- 1 Measuring Cups and Spoons
- 1 Rubber Spatula
- 1 Large mixing bowl
- 1 Hand mixer
- 1 Kitchen knife
- 1 Cutting Board
Ingredients
- 8 ounces full-fat cream cheese 226 grams
- ½ cup finely chopped and mashed fresh strawberries 75 grams
- 3 tablespoons powdered sugar 24 grams
- 2 teaspoons vanilla extract 10 grams
- 1 teaspoon heavy cream, optional for extra fluff 5 grams
- Pinch of salt
Instructions
- Soften the cream cheese – Let the cream cheese sit at room temperature for 30–60 minutes until fully softened. It should press easily with a finger but not look melted or oily.
- Prepare the strawberries – Wash, hull, finely chop, and mash them thoroughly with a fork until mostly smooth. If they release a lot of juice, spoon off the excess to keep the mixture from thinning.
- Combine the ingredients – Add softened cream cheese, mashed strawberries, powdered sugar, vanilla extract, and salt to a large mixing bowl.
- Whip until light and smooth – Using a hand mixer, beat on medium speed for 2–3 minutes until fluffy and evenly blended. A standard hand mixer incorporates more air than a food processor and prevents the berries from becoming too wet.
- Adjust texture if needed – Add 1 teaspoon of heavy cream only if you want extra lightness, mixing briefly so the mixture stays thick.
- Chill briefly for thicker consistency – Refrigerate for about 30 minutes if using as a cake filling or frosting so it spreads neatly without sliding.
Notes
Use fully softened cream cheese – Cold cream cheese will leave small lumps that are difficult to smooth out. Let it sit at room temperature for 30 to 60 minutes before mixing.
Drain excess strawberry juice – If the berries are especially ripe and release a lot of liquid, spoon off the extra juice before adding to the cream cheese to keep the texture thick and spreadable.
Beat long enough for fluffiness – A full 2 to 3 minutes on medium speed creates the light, whipped consistency. Don't rush this step or the texture won't be as airy.
Store properly for best texture – Refrigerate in an airtight container for up to 4 days. Re-whip briefly before serving to restore the light, fluffy texture if it firms up too much.
Nutrition
Serving: 44g | Calories: 119kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 89mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 0.1mg