Strawberry Whipped Cream
Description
This 3-ingredient Strawberry Whipped Cream will be your new go-to finishing touch to any dessert recipe. Using the secret ingredient of ground freeze dried strawberries, the lightly sweetened heavy cream is whipped to soft peaks and is perfectly fruity, sweet, and sour in flavor.
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Ingredients
- ¾ cup heavy cream
- 2 teaspoons sugar
- ¼ cup freeze dried strawberries finely ground, *see note
Instructions
- Add ½ cup of cream to a chilled bowl of a stand mixer fitted with whisk attachment.
- Whisk mixture on low until bubbly, about 1 minute.
- Increase speed to medium-high and slowly pour in sugar.
- Keep whipping until mixture thickens and eventually forms stiff peaks, 30–45 seconds. Add strawberries and remaining ¼ cup of cream and whip on low just to combine.
- Remove whisk from mixer and whisk by hand to thicken as needed. * With the strawberries added, the whipped cream will thicken very quickly, so don't over mix. To loosen the mixture, add splashed of cream as needed.
Equipment
Notes
*To finely grind the freeze dried strawberries, we recommend using a spice grinder or coffee grinder.
Storing Instructions:
- Fresh whipped cream is best served immediately. It can be stored in the fridge well for up to 4 hours. If it deflates during that time, simply re-whip with a mixer again until the correct consistency is reached.
- We don't recommend freezing whipped cream from scratch since it will change the texture and may become watery. However, it can be frozen for up to 3 months. Thaw overnight in the refrigerator and whip by hand a bit to bring it back to life.
- If you want to stabilize your whipped cream to hold longer, simply add 1/4 cup softened cream cheese or mascarpone cheese when whipping. The cheese will help to hold it's shape longer.
- You can also add a teaspoon or two of cornstarch and this will also help the whipped cream hold its shape. Alternatively, use powdered sugar in place of granulated sugar and you'll be sweetening and stabilizing at the same time.
- Chill the bowl before whipping the cream. Be sure to pop the bowl of the stand mixer (or use a metal bowl for a hand mixer) into the fridge 30 minutes before whipping the cream. This helps the cream stay cold while the air is being whipped into it.
- Use a spice grinder or coffee grinder to finely grind the strawberries. To make sure the whipped cream is smooth and infused with even amounts of strawberry flavor, be sure to finely grind the freeze dried berries into a powder before stirring into the cream.
- Make sure all ingredients are very cold before whipping. The is the secret to success when making homemade whipped cream. It keeps the cream stable and makes it the perfect consistency.
- Don't over whip your cream. This will make the cream too thick and even lumpy. Once you see medium swirls form within the cream and keep their shape, stop mixing, it's perfect. If you do over-mix your cream, don't throw it. It can be saved! Add an additional 1/4 cup cream, a dash more sugar and whip to combine on low speed until smooth again.
- Use fresh berries instead of freeze dried. You can use finely chopped fresh strawberries in this recipe as well, just drain off any excess liquid and gently fold them in at the end. Just note, whipped cream made with fresh berries won't hold nearly as well as one made with freeze dried berries. Serve fresh strawberry whipped cream immediately after making.
Nutrition
Serving: 1/4 cupCalories: 68kcalCarbohydrates: 6.5gFat: 4.5gSaturated Fat: 3gCholesterol: 17mgSodium: 6mgFiber: 1gSugar: 4g
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