Strawberry Cream Cheese Mousse
 
Ingredients
  • 16 ounces (454 grams) cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • ⅓ cup (107 grams) strawberry preserves
  • 1 teaspoon (6 grams) vanilla bean paste
  • 2 cups (480 grams) cold heavy whipping cream
  • 2 to 3 drops liquid red food coloring
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until smooth, about 1 minute. Add sugar, and beat at medium speed until smooth. Beat in preserves and vanilla bean paste until combined. Transfer to a large bowl, and set aside.
  2. Clean bowl of stand mixer. Using the whisk attachment, beat cold cream at medium speed until thickened. Slowly increase mixer speed to medium-high, and beat until stiff peaks form. Using a whisk, fold about one-third of whipped cream into cream cheese mixture by hand until combined. Fold in food coloring and remaining whipped cream until no streaks remain. Use immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/strawberry-icebox-cake/