Strawberry Whipped Cream

This strawberry whipped cream tastes like real strawberries because it’s actually made with real strawberries.

We don’t do artificial around here – especially not artificial “strawberry flavor.”

So, when I tell you this whipped cream is bursting with real strawberry flavor, you can believe it.

Put it on pancakes, ice cream, cupcakes, pie or a spoon that’s headed straight to your mouth. Your taste buds are sure to thank you.

How to Make Strawberry Whipped Cream

Ingredients:

• 1 cup heavy whipping cream
• 1/2 cup dried strawberries (or 1/8 cup strawberry powder)
• 2 Tablespoons powdered sugar (or granulated sugar)
• 1 tsp vanilla extract

This recipes makes slightly more than one cup of strawberry whipped cream. If you want to use it to frost a cake or a dozen cupcakes, I would triple the recipe.

Dried strawberries are the secret to this whipped cream’s intense strawberry flavor. Fresh strawberries are delicious, but their flavor isn’t nearly as concentrated (and it comes with lots of water that has to be cooked out).

Use dried strawberries from your garden, or purchase freeze-dried strawberries. Either will work here.

Dollar Tree sells individual packages of freeze-dried strawberries. They contain the perfect amount of strawberries for this recipe. They used to sell the So Natural brand (shown above), but they currently sell the Brothers All Natural brand. That same brand is also available on Amazon.

If you want to save yourself some work, buy powdered strawberries, instead. They come ready to mix into your whipped cream.

What You Do:

Measure your strawberries into a food processor.

Pulse into a fine powder. You can use a fine-mesh sieve to strain the strawberry seeds out, if you’d like. I just leave mine in.

Combine all the ingredients in a mixing bowl.

Tip: If you’re using a whisk or a hand-mixer to whip your whipped cream, stick the bowl and beaters (or whisk) in the freezer for 10-15 minutes, before you start.

Whip, the cream until stiff peaks form. This usually takes about three minutes in a stand mixer, but will take longer, if you’re doing it by hand.

Enjoy your strawberry whipped cream right away, or store it in the fridge for up to two days. It’s perfectly fine to eat after this point, but it’ll start to deflate.

How to Stabilize Your Strawberry Whipped Cream

Want to make your whipped cream ahead of time, or use it to frost cupcakes, cake or a pie? Then, it needs to be stabilized. This is as simple as adding an extra ingredient to give it some structure, so it doesn’t deflate, or weep, soon after you’ve made it.

If you used powdered sugar to sweeten your whipped cream, you’ve already made a step in the right direction. Powdered sugar contains a small amount of corn starch, which will help your whipped cream hold its shape. But if you want whipped cream that stands tall for days, you need to take it a step further, by adding a stabilizer. My preferred stabilizer is unflavored gelatin because it doesn’t alter the taste of the whipped cream.

Incorporating it into your strawberry whipped cream is easy. Just place two teaspoons of water in a microwave-safe bowl; sprinkle 1/2 teaspoon of gelatin on top; and let it sit for a few minutes. Then, microwave the mixture for five seconds at a time, until the gelatin dissolves and becomes a liquid. Allow it to cool slightly, while you’re whipping the cream.

Slowly add the gelatin to your whipped cream when it reaches soft peaks. Then, continue whipping, until it reaches stiff peaks, and you’re done. Your stabilized strawberry whipped cream should hold its shape, without deflating or weeping, for up to three days, in the refrigerator.

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