Strawberry Whipped Cream
Gluten Free, Vegetarian
stem and leaves removed
Place the strawberries in a shallow bowl and mash them with a fork until you have a puree without any large pieces.
Pour heavy cream in a large mixing bowl and whisk with an electric mixer until it forms stiff peaks that keep their shape when you remove the whisk.
Add sugar and mix gently until well combined, but not more. Do not use an electric whisk for this.
Add the strawberry puree and mix gently until well combined. Do not use an electric whisk and do not overmix.
Serve on top of cupcakes, cakes or fruit salad - or as a dip for strawberries or other fruit and berries.
1 batch of this recipe is enough for 12 cupcakes or one large cake. If serving as a dip or with fruit salad, it gives about 12 servings.
Ingredient notes & substitutions
For best results, use
really ripe strawberries
. It doesn't matter if they're a bit mushy.
can be swapped for
freeze dried strawberries
that you mix into a powder before adding to the cream
Heavy whipping cream
can be swapped for regular
(with less fat) - but your whipped cream won't keep its shape as well
: Adjust the amount depending on your tastes.
The amount stated in the recipe does not make it super sweet.
Tips & tricks
You can use a blender to mash the strawberries
for a more even puree
Start with cold heavy cream
as this will make it hold its shape better
Whip the cream before adding sugar
as you will otherwise not get as airy a whipped cream
- after adding sugar and strawberries, mix enough to combine well but not more. Do not use an electric mixer or it's very easy to overmix.
Store leftovers in the fridge
in an airtight container for up to 4 days
you can make this recipe the day before and keep covered in the fridge in a bowl or in icing bags until you're ready to serve
A recipe from alwaysusebutter.com