Strawberry Whipped Cream (2 Ways)
This Strawberry Whipped Cream is stable for days and made with either fresh strawberries or freeze dried strawberries! Both produce a great strawberry flavor and a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!
Easy Strawberry Whipped Cream
Strawberry whipped cream is so versatile and one of the most delicious flavors. It makes a great alternative to vanilla buttercream or cream cheese frosting and is even more fun than your average whipped cream.
HOW TO MAKE STRAWBERRY WHIPPED CREAM
To make strawberry whipped cream, we’re going to combine cold heavy whipping cream with powdered sugar and strawberry flavoring of some sort. You want to try to use heavy whipping cream, if you can, instead of regular whipping cream or heavy cream. The heavy whipping cream has a higher fat content, so it’ll whip better and stay more stable for longer.
For the powdered sugar, you also want to be sure to use the amount specified in the recipe. I tend to use about a 2:1 ratio of cream/liquid to powdered sugar. It helps add stability to the whipped cream and make it so that it spreads and pipes beautifully.
STRAWBERRY WHIPPED CREAM WITH FRESH STRAWBERRIES
To add strawberry flavor to the whipped cream, there are two options. The first is using fresh, real strawberries. If you’re a baking and fruit purist, this is the way to go.
Add your strawberries to a food processor to puree them, then strain the puree to remove the seeds. The puree is then cooked over medium heat until it thickens and reduces a good bit. This not only enhances and strengthens the strawberry flavor, it also thickens the puree.
The fresh strawberry whipped cream is nice uniform pink color with a lovely strawberry flavor. I used it on this Red Wine Poke Cake and is was delightful!
FREEZE DRIED STRAWBERRY WHIPPED CREAM
If you want to make whipped cream with freeze dried strawberries, the process is a little quicker. The only trick is to be able to find freeze dried strawberries. I often find them at my grocery store, but Target also usually has them. And of course there’s always Amazon.
Add the freeze dried strawberries to a food processor and grind them into a powder. I use about one cup of freeze dried berries and end up with about a quarter cup of powder.
The powder is added to the heavy whipping cream and powdered sugar and all whipped on high speed until you get a nice, fluffy strawberry whipped cream! Unlike the fresh strawberry whipped cream, this version shows little specks of strawberries throughout.
The flavor is VERY similar to the whipped cream made with fresh strawberries, but the look is a little different. This one is also a bit more stiff than the fresh one, simply because you are adding a powder, rather than a thickened liquid.
STABILIZED STRAWBERRY WHIPPED CREAM FROSTING
Depending on the method of preparation and the look you prefer, you can choose the stabilized strawberry whipped cream you prefer. Both have very similar flavors, with slightly different looks. The fresh strawberries take a little longer to prepare, but otherwise all is fairly similar and simple to put together.
Keep in mind though that the fresh strawberry whipped cream will only be as good as the fresh berries you have, so if they aren’t really in season you might consider the freeze dried ones. For a darker shade of pink, you could even add a little extra red gel icing color (which is thick and won’t thin out the whipped cream).
This strawberry whipped cream is the fluffy, stable whipped cream you’ve been looking for! I hope you enjoy it!
Stabilized Strawberry Whipped Cream (2 Ways)
This Strawberry Whipped Cream is stable for days and made with either fresh, real strawberries or freeze dried strawberries! Both produce a great strawberry flavor and a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: about 4 cups 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- 1 1/2 cups (190g) chopped strawberries OR 1 cup freeze dried strawberries (1/4 cup powder)
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- Red gel icing color, optional
To make with fresh, real strawberries:
1. Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/4 cup, add it back to the pan and continue to cook it.
3. When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
4. When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.
To make with freeze dried strawberries:
1. Add the freeze dried strawberries to a food processor and grind into a powder.
2. Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.
Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!
Keywords: fresh strawberry whipped cream, freeze dried strawberry whipped cream, strawberry whipped cream, stabilized strawberry whipped cream, strawberry desserts, strawberry recipes
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