I came across this filling recipe on a search for a light and non-overwhelming flavor for my champagne cake recipe. It was delicious although I think it could use a little more sweetness. I hope you all can use this. Oh, and it was from Kat’s Sweet Somethings.
|1 cup||heavy whipping cream|
|2 T. + 1 tsp.||sugar (I wasn’t sure if this was powdered or not, that is what I ended up using which may be why it was not sweet enough)|
|4 oz (1/4 c.)||champagne|
|6 or 7 large||frozen strawberries|
In a mixer with a whisk attachment, start beating the heavy cream until frothy; add in sugar, and continue to mix on medium-high until soft peaks form.
In a food processor or blender, puree strawberries and prosecco until a paste is formed.
Pour strawberry mixture into a sieve over the bowl of whipped cream, and press through (this should remove the majority of the seeds). Mix on medium speed until the strawberry is incorporated.