Stabilized Strawberry Whipped Cream
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Whip up pillowy soft stablilized strawberry whipped cream with only 3 ingredients! Fluffy whipped cream is hued pink with freeze-dried strawberry powder and sweetened with marshmallow cream. The light topping delivers robust strawberry flavor in a stable whipped cream perfect to top cakes, cupcakes, pudding parfaits, and even ice cream!
I stumbled upon my favorite way to make whipped cream after the hot chocolate pudding recipe over Christmas. Usually, I lean into whipped coconut cream as a topping for flavor and texture, but now I have the perfect method to make dairy whipped cream that won’t deflate the minute after you whip it!
This strawberry whipped cream tastes like strawberries thanks to freeze-dried strawberries. The freeze-dried fruit delivers pure strawberry flavor without compromising the texture with unnecessary moisture. So, go ahead, dollop this generously on a small batch of strawberry pudding for a strawberry dessert explosion!
Now, there are ways to make stabilized whipped cream by using gelatin – which is what I did for these frosted small batch brownies. Or, you can make the whipped cream with marshmallow cream!
Marshmallow will firm the whipped cream (stable!), plus, it acts as a sweetener. Marshmallow cream by itself is pretty sweet, but when you whip it with heavy cream, the result is a lightly sweet whipped topping.
How To Make Stable Strawberry Whipped Cream
1. Prepare The Freeze Dried Strawberries
Freeze-dried strawberries are a flavor bomb! Fresh strawberries are dried to remove all the moisture and what’s left is pure strawberry flavor. Plus, the dried fruit blitzes perfectly into a fine powder making it incredibly easy to flavor this strawberry whipped cream. I like to use the small cup on my blender to pulse the strawberries. Any blender, food processor or even spice grinder will work.
2. Gather Your 3 Ingredients
That’s right – only 3 ingredients in this strawberry whipped cream recipe! Heavy cream, marshmallow cream, and the freeze-dried strawberry powder you just made. The heavy cream should be cold from the refrigerator, and the marshmallow cream is ok at room temperature.
3. Sprinkle On The Strawberry Powder
Whip the heavy cream and marshmallow cream to medium peaks. Then, use a small mesh strainer to sprinkle the strawberry powder over the top. This will remove any lumps of strawberry powder. It is also nice because it will remove a lot of the strawberry seeds from the strawberry whipped cream!
4. Beat The Whipped Cream To Stiff Peaks
Continue to beat the strawberry whipped cream to stiff peaks. The cream will be thick (and almost hard to resist eating straight from the bowl!). Do not over-mix, or you will end up with something that resembles strawberry butter!
5. Enjoy!
Your strawberry whipped cream is ready to use right away – like on a delicious strawberry cupcake. And with this strawberry topping recipe, we now have a full suite of strawberry frostings to choose from: strawberry buttercream and strawberry whipped coconut cream!
FAQ
As written, the recipe will yield enough whipped cream to frost a single layer 6-inch cake, or 4 to 6 cupcakes.
You can re-whip the whipped cream for a minute or two to make it creamy again.
Strawberry Whipped Cream (Stable and No Gelatin!)
Equipment
Ingredients
- ½ cup freeze dried strawberries, ground to powder (will yield approximately 1/4 cup powder)
- ½ cup heavy cream
- ½ cup marshmallow cream
Instructions
- In a small blender, blend the freeze dried strawberries into a fine powder.½ cup freeze dried strawberries, ground to powder
- In a medium mixing bowl, add the heavy cream and marshmallow cream. Use a hand mixer with whisk attachments and whip on medium-high speed to soft peaks.½ cup heavy cream, ½ cup marshmallow cream
- Set a small mesh strainer over the bowl of whipped cream, and sift the strawberry powder over the top. This will remove any clumps of strawberry. Continue to beat the whipped cream to stiff peaks.
- The whipped cream is ready to use immediately and will be fine at room temperature for 4 to 6 hours. Or, it can be stored in a covered container in the refrigerator for 3 to 5 days. The whipped cream will firm the first couple days when refrigerated, then will naturally start to deflate.
Notes
- Serving Size – This is a small batch recipe that is easily doubled.
- Yield – The recipe as written will yield approximately 1 cup of whipped cream – enough to frost a single layer small 6-inch cake, or 4 to 6 cupcakes.
- Freeze Dried Strawberries – You should be able to find thenstrawberries in your grocery store in the nut and dried fruit aisle. Or I have a link in the recipe.
- Different Fruit – You can swap in any flavor of freeze dried fruit.
- Sweetener – The strawberry whipped cream is lightly sweet. I do not add additional sweetener as the marshmallow cream and strawberries provide sweetness. You can add powdered sugar – 1 tablespoon at a time – to make it sweeter.
- Consistency – The freeze dried fruit is absorbent which makes the whipped cream thick and stable.
- Piping – You can pipe the whipped cream into swirls. It will not be stable enough to do intricate decorations.
- Gluten Free – Be sure to read the label on the marshmallow cream to ensure it is gluten free.
- How To Store – As a frosting, it will be fine and hold its shape at room temperature for 4 to 6 hours, then I recommend refrigerating so it doesn’t spoil. It can also be stored in a covered container in the refrigerator for 3 to 5 days before it starts to loosen.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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