This Easy Strawberry Whipped Cream Frosting combines the natural sweetness of fresh strawberries with the creamy richness of handmade whipped cream. It's an excellent finishing touch for cakes, cupcakes, pies, and more.
Since it only takes a few minutes to "whip" up and tastes so much better than the store-bought variety, I've always prepared my own whipped cream for desserts. Additionally, although traditional whipped cream will always be a favorite, this strawberry whipped cream is a strong contender. It has a subtle strawberry flavor and tastes fantastic. Additionally, the use of confectioners' sugar stabilizes the whipped cream, preventing it from becoming a runny mess an hour after it is made.
Recently, I iced a strawberry vanilla layer cake using this strawberry whipped cream, and it was a big hit. Other fantastic uses for this are quickly coming to mind!
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Why This Recipe Works
This strawberry whipped cream frosting stands out for a variety of reasons.
- Easy. I won't say it takes no time to make, but there is nothing difficult about it. You'll need to decrease the pureed strawberries and beat the cream, but that's it. And, if you use a stand mixer, the majority of the labor is done for you.
- Real strawberry flavor. This recipe calls for fresh strawberries, which not only adds a lovely color to the whipped cream but also a delightful, natural flavor. Reducing the strawberries concentrates the strawberry flavor, and when combined with the fresh whipped cream, it produces a delicious topping for practically any dessert.
- Simply put, homemade is superior. It's not that I've never used frozen whipped toppings or Cool Whip before. Those are good substitutes in an emergency. In contrast to store-bought alternatives, handmade whipped cream has a considerably better flavor and texture. It is light, fluffy, and creamy.
- stabilized cream for whipping. I usually don't add a lot of sugar to whipped cream if I'm using it as a topping for berries or something I'm serving immediately. However, I want it to have a little more oomph for things like frosting a cake or even fruit dip, and I want it to stay that way rather than begin to melt or deflate a few hours after it's prepared. The powdered sugar is used for it. In addition to adding a little sweetness, powdered sugar stabilizes the whipped cream frosting, preventing it from melting all over your gorgeous cake once you've iced it. It will actually maintain its shape for days!
Key Ingredients
Making this dessert topping requires only four easy ingredients.
- Fresh strawberries. Choose ripe, juicy strawberries for the best results. If your strawberries are mediocre, your whipped cream will be too.
- Heavy whipping cream. Cold whipping cream forms the frosting's creamy base, giving it a light and airy texture.
- Powdered sugar. A small amount of sugar sweetens the frosting and stabilizes the whipped cream.
- Vanilla extract. Adds a slight amount of vanilla taste that complements the strawberries well.
How To Make Homemade Strawberry Whipped Cream
This strawberry frosting is easy to make and only takes a little perseverance.
- Get the strawberries ready. After the strawberries have been rinsed and dried, put them in a food processor or blender. Until smooth, pulse.
- Puree the strawberries and reduce. Place the pureed strawberries in a small saucepan and heat it to medium. Bring to a boil, lower the heat, and simmer until reduced by approximately two-thirds. (This ought should take roughly twenty minutes.) Allow to cool, then chill in the refrigerator. (If you have extra puree, you can use it in another dish; you'll only need around ⅓ cup for the whipped cream.
- Beat the cream. Using a stand mixer or electric mixer, beat the heavy cream in a large bowl until soft peaks form.
- Incorporate some sweetness. Add ⅓ cup of the strawberry puree, powdered sugar, and vanilla essence and stir.
- Keep whipping. To make the frosting light and fluffy, whip for a further two to three minutes.
Variations And Substitutions
This recipe for strawberry whipped cream is great just the way it is, but here are some variations or substitutions you may want to try.
- Experiment with different berries. For a different taste, try using various berries, such as lemon, cherry, or raspberries.
- Make use of freeze-dried fruit. Although this recipe works best with fresh strawberries, you can try using freeze-dried strawberries to get a distinct texture and taste.
- Make use of frozen strawberries. Although using frozen strawberries could change the frosting's texture, it is still possible. Before blending, thaw the strawberries and follow the recipe's instructions.
Frequently Asked Questions
Although it's best eaten fresh, this strawberry frosting keeps well in the fridge for up to four days. (Remember that it can be somewhat deflated by day four.)
Yes, this frosting can be prepared up to 24 hours ahead of time and kept in the fridge until it's time to use it.
For a unique touch, try using freeze-dried strawberries or other freeze-dried fruits, though fresh strawberries are advised for the best flavor.
Yes! You can use frozen strawberries, but before pureeing, make sure they are thawed.
No. The whipped cream will deflate after defrosting because it does not freeze properly. Fresh is the best way to appreciate this.
Of course! It is ideal for filling in between cake layers because of its airy and fluffy texture.
Of course! A whipped cream icing with cherries or raspberries would be delicious, in my opinion.
Higher speeds will cause the cream to thicken more quickly; it usually takes 5–6 minutes to create firm peaks. Your cream will thicken faster if you use cold cream and a cool mixing basin.
Be patient when whipping and make sure your items are cool. For optimal results, start with a low speed on a hand mixer and gradually increase to a high speed. It could take up to ten minutes for your cream to thicken, depending on your whipping cream, mixer speed, and ingredient coolness.
How To Use Strawberry Whipped Cream
You may use this simple dessert topping on a variety of dishes. Here are some suggestions:
- As a cake icing. I adore it over a vanilla strawberry cake, but it may also be used on a plain white cake, strawberry shortcake, angel food cake, pound cake, or cheesecake.
- As a topping for Jell-o. Jell-O "salads" were a mainstay at family get-together while I was growing up. Strawberry Jell-O would make a wonderful topping for this whipped cream.
- Like a fruit dip. This whipped cream thickens, making it the ideal summertime treat and a fantastic dip for a fruit tray.
- Prepare strawberry parfaits. Put some biscuits or graham cracker crumbs in a small bowl, then top with the fresh strawberries and whipped cream. Tasty!
- In addition to ice cream. This is a great way to top a banana split or strawberry sundae!
- For use as a pie topping. A no-brainier! This wonderful fluffy strawberry whipped cream would be great on top of a fresh strawberry pie.
- A top fresh fruit. When you want a simple dessert, this is a natural fruit topping.
If you tried this Easy Strawberry Whipped Cream Frosting or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Easy Strawberry Whipped Cream Frosting
INGREDIENTS
- 2 cups strawberries
- 2 cups heavy whipping cream
- 1 cup powdered sugar confectioners' sugar
- ½ teaspoon pure vanilla extract
INSTRUCTIONS
- After the berries have been rinsed and dried, put them in a blender. Transfer the strawberry mixture to a small saucepan and place it over medium heat after pulsing until smooth. Straining the strawberries is not necessary. Bring to a boil the strawberries, then lower the heat to medium-low and simmer gently, stirring constantly until the mixture has decreased. This should yield around ⅓ cup of puree and takes about 20 minutes. (It's okay if you have more than ⅓ cup. Any excess puree can be saved for a another recipe. Actually, all we want to do is bring out the strawberry flavor.) You want the puree mixture to be cold when you add it to the whipped cream, so let it cool and chill it fully.
- Add the cream to a large, bowl. Beat the cream on high speed with an electric hand mixer until soft peaks begin to form. (A stand mixer fitted with a whisk attachment can also be used for this.)
- Add the powdered sugar, vanilla, and ⅓ cup of the strawberry puree and stir.
- Continue to whip for a further two to three minutes, or until the texture is light and fluffy.
NOTES
- Use all of the powdered sugar called for in the recipe. This will aid in thickening and stabilizing the whipped cream.
- Make use of cold ingredients. If your ingredients are not cool, the whipping cream will not thicken. Before you try to make the whipped cream, make sure the whipping cream is cold and that the strawberry puree has cooled entirely, or even chilled in the refrigerator. Keeping your ingredients cold while whipping can also be achieved by using a refrigerated bowl.
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