Description
This delightful Strawberry Whipped Cream is a light and fluffy dessert topping made by whipping heavy cream with powdered sugar, vanilla extract, and fresh strawberries. Its soft pink hue and natural fruitiness make it perfect for enhancing cakes, cupcakes, pancakes, waffles, or fruit bowls. Easy to prepare and requiring no cooking, this homemade whipped cream combines sweet and fresh flavors in a creamy, airy texture.
Ingredients
Scale
Whipped Cream Mixture
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Strawberries
- 1/3 cup finely chopped or mashed fresh strawberries (or 2 tablespoons strawberry puree)
Instructions
- Chill the mixing bowl: Place your mixing bowl in the refrigerator or freezer until cold to help the cream whip better.
- Combine ingredients: In the chilled mixing bowl, add 1 cup of heavy whipping cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract.
- Whip to soft peaks: Using a hand mixer or stand mixer on medium-high speed, beat the mixture until soft peaks form. This means when you lift the beaters, the peaks slightly hold but tip over.
- Fold in strawberries: Gently fold in 1/3 cup finely chopped or mashed fresh strawberries (or 2 tablespoons strawberry puree) into the whipped cream, taking care not to overmix so the texture remains light.
- Whip to stiff peaks: Continue whipping just until stiff peaks form and the cream is fluffy and evenly light pink in color.
- Serve or store: Use immediately as a topping or refrigerate for up to 24 hours before serving. Stir gently before using if stored.
Notes
- For a smoother texture, strain the strawberry puree before adding it to the whipped cream.
- This whipped cream is perfect as an accompaniment to cakes, cupcakes, pancakes, waffles, and fruit bowls.
- Avoid overwhipping to prevent the mixture from curdling and turning into butter.
