Allie made my birthday cake this year - french vanilla cake, bavarian cream filling and strawberry frosting. It was delicious! I had to write down the recipe so that she can make it for me every year (hint, hint). I love that she only used 2 candles on top. Twenty, again.
1/2 cup whole frozen strawberries, thawed
1 cup (2 sticks) butter, firm and slightly cold
4 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup heavy cream
Place strawberries in the bowl of a food processor and puree.
In the bowl of an electric mixer fitted with the whisk attachment, beat butter on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); On low speed, add heavy cream and mix well. Beat at high speed until frosting is light and fluffy.
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup instant vanilla pudding
1 cup heavy cream
In the bowl of an electric mixer fitted with the whisk attachment, combine the cream cheese, sugar, vanilla extract, almond extract and instant vanilla pudding until smooth. Mixture will be thick. On low speed, add heavy cream and mix well. Scrape the bottom of the bowl a couple of times to incorporate mixture then beat at high speed until filling is thick, yet spreadable.