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Add something special to a simple dessert with a pretty in pink Strawberry whipped cream. Light and fluffy, this recipe needs just 4 simple ingredients and is ready in under 10 minutes.
Fresh strawberries are used in this recipe, and are great when they are in season, but frozen or canned strawberries work perfectly too. The flavour pairs beautifully with so many desserts, and it gives you an elegant finish to cakes, cupcakes, cheesecake and even pancakes.
Ingredients
Cold whipping cream: The cream should be used cold directly out of the refrigerator. The cold temperature keeps the fat in the cream very cold while you’re whipping allowing the fat to trap in air bubbles as it’s whipped. As a result, trapped air bubbles creates whipped cream which is light and fluffy.
Powdered sugar:Â Powdered sugar with its fine powdery granules and cornflour contributes to the smooth creamy and stable texture of the whipped cream.
Strawberry puree: Whole strawberries are pureed using a blender or food processor. Three fresh strawberries were sufficient to give me 2 Tablespoons of puree. Do not add any water while blending the strawberries. You want a thick puree for this recipe without the additional water.
Instant pudding (optional): The addition of instant pudding is optional; however, it does give added stability to the whipped cream. This means that you can pipe the cream on desserts in advance and it won’t deflate.
Keep in mind that the decorated dessert should still be kept in a cool environment up until serving.
You can use strawberry or vanilla instant pudding for this recipe.
Equipment
- An electric or stand mixer
- Use either an immersion blender (stick blender), regular blender or food processor to puree the strawberries
- If you do not have the above equipment, you can use a balloon whisk. Whipping the cream with a balloon whisk might take a few minutes longer compared to an electric or stand mixer.
- A large bowl preferably metal or glass, which retains colder temperatures better than plastic.
- Sifter for the powdered sugar.
How to make Strawberry whipped cream
You will find the complete and printable recipe card at the end of this post. Here are just the step-by-step instructions with pictures to help guide you.
Chill the bowl in the refrigerator for about 10 minutes before using.
Blend the strawberries using either an immersion blender (stick blender), regular blender or food processor. I used an immersion blender for this recipe.
Add the cold whipping cream, pureed strawberries, powdered sugar and instant pudding (if using) into the chilled bowl.
If you are using a stand or electric mixer, turn it on to a low setting to start beating. Â
As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency. Â
Tips to create the perfect Strawberry whipped cream
Use cold whipping cream. Cold cream whips faster and better. The fat in cream helps trap the air bubbles making it light and fluffy. If it gets too warm, the fat melts and the air escapes.
Cream can be whipped in advance: This whipped cream has powdered sugar serving as a sweetener and a stabilizer. That is because powdered sugar contains corn starch, a great stabilizer for whipped cream. the optional instant pudding, serves as an additional boost to stabilizing the cream keeping it firm for up to 3 days when stored in a refrigerator. When it comes time to serve it, whip it for about a minute to reuse for frosting or piping.
Do not over whip the cream:Â Stop whipping once the cream reaches stiff peaks. Over whipped cream turns grainy and unusable for frosting and piping.
Use over room temperature or cold desserts:Â Pipe or spread the cream over desserts that are at room temperature or cold. Warm surfaces will melt the piped or spread whipped cream.
Serving suggestions
- Cupcakes
- Cakes
- Pancakes
- Waffles
- Served with fresh fruit
- Roll cakes
- Pavlova cakes
How To Make Strawberry Whipped Cream (3 ingredients)
Equipment
- An electric or stand mixer.
- Immersion blender (stick blender), regular blender or food processor to puree the strawberries (or balloon whisk)
- A large bowl. Preferably metal or glass
- sifter for the powdered sugar.
Ingredients
- 1 cup / 250ml cold whipping cream
- 2 tbsp/ 30ml strawberry puree
- 3 tbsp/ 30g powdered sugar
- ¼ cup / 40g instant powdered vanilla or strawberry pudding (optional)
Instructions
- Chill the bowl in the refrigerator for about 10 minutes before using.
- Blend the strawberries using either an immersion blender (stick blender), regular blender or food processor. I used an immersion blender for this recipe.
- Add the cold whipping cream, pureed strawberries, powdered sugar and instant pudding (if using) into the chilled bowl.
- If you are using stand or electric mixer,turn it on to a low setting to start beating.
- As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency. Â
- For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over pancakes, fruit, crepes. Also, a great consistency for filling and spreading over cakes.
- For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating. You will also notice stiff peaks when the beaters are lifted off the cream. The firm consistency makes stiffly beaten cream perfect for decorative piping. The piped cream holds it shape with the defined and decorative piping
- Stop beating the cream immediately as it reaches this stage. Over beating beyond this stage will cause the cream to separate into liquid and curdled solid pieces.
- Use the cream shortly after whipping:Â Use the cream shortly after whipping. The whipped cream should not be left at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
- Store unused cream in the refrigerator:Â Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.
Notes
- Whole strawberries are pureed using a blender or food processor. Three fresh strawberries were sufficient to give me 2 Tablespoons of puree. Do not add any water while blending the strawberries. You want a thick puree for this recipe without the additional water.
- Instant pudding (optional): The addition of instant pudding is optional; however, it does give added stability to the whipped cream. This means that you can pipe the cream on desserts in advance and it won’t deflate. Keep in mind that the decorated dessert should still be kept in a cool environment up until serving. You can use strawberry or vanilla instant pudding for this recipe.