Strawberry Bagel Schmear is a perfect combination of sweet strawberries and rich cream cheese. Top bagels, toast or even fresh bread with this schmear to dazzle your tastebuds. 
Strawberry Bagel Schmear was the best part about bagels when I was a kid. I could seriously eat that stuff by the spoonful! (Aaaand did. Gross, I know.) There was always an abundance of schmear leftover after the bagels were gone though so I’d eat it on toast! To top off this deliciousness, it is SO easy. Like 3 ingredients easy. So easy it should be a crime.
The schmear (okay, that word is seriously TOO fun to say!) consists of cream cheese, powdered sugar and strawberry jam. It is important to make sure that both the cream cheese and jam are at room temperature before making this, or else they won’t combine well. Once everything is room temperature, its as easy as whipping it all together with the whisk attachment on the stand mixer for 5 minutes. The results are sweet but tart, and velvety smooth! The perfect topping to your bagel!
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Strawberry bagel Schmear
(Printable Recipe Below)
Strawberry Bagel Schmear is a perfect combination of sweet strawberries and rich cream cheese. Top bagels, toast or even fresh bread with this schmear to dazzle your tastebuds.
Ingredients
- 8 ounces cream cheese room temperature
- 4 tbsp strawberry jam room temperature
- 4 tbsp powdered sugar
Instructions
- Combine the cream cheese and jam in the bowl of a stand mixer. Using the whisk attachment, whip for 5 minutes.
- Add the powdered sugar and whip for an additional 30 seconds. Store in the refrigerator for 3-4 days.
Strawberry bagel Schmear
Ingredients
- 8 ounces cream cheese room temperature
- 4 tbsp strawberry jam room temperature
- 4 tbsp powdered sugar
Instructions
- Combine the cream cheese and jam in the bowl of a stand mixer. Using the whisk attachment, whip for 5 minutes.
- Add the powdered sugar and whip for an additional 30 seconds. Store in the refrigerator for 3-4 days.
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Erin Voss says
I add half a stick of butter just because I can.. so good thank you!