Strawberry Whipped Cream

This strawberry whipped cream is made with only 3 ingredients, and it holds its shape for hours. Freeze-dried strawberries deliver pure strawberry flavor and a natural pink hue, and marshmallow cream keeps it fluffy and stable without gelatin. Use it as a frosting on cakes or cupcakes, dollop it on pies, or layer it in parfaits.

This strawberry whipped cream started with my stabilized vanilla whipped cream — the recipe where I finally cracked the code on whipped cream that holds its shape. Once I had the method, it was only a matter of time before I introduced one of my favorite ingredients – freeze-dried fruit – to make strawberry-flavored whipped cream. It works wonders in my dairy-free strawberry whipped cream, too.

Freeze-dried fruit delivers pure, concentrated flavor with zero moisture. That matters when you’re working with whipped cream, because unnecessary liquid can compromise the stable, fluffy texture.

The fruit powder blends right in and gives you that deep strawberry flavor and pretty pink color, and it actually helps the cream hold its shape even longer. But the key ingredient to make stable whipped cream is marshmallow cream. Because of the way it’s made with egg whites, it’s a natural stabilizer. Plus, it lightly sweetens the cream without making it cloying.

This is one of those quietly essential recipes — three ingredients, fifteen minutes, and suddenly you have a strawberry topping that works on just about everything.

How To Make Strawberry Whipped Cream

Start by blitzing the freeze-dried strawberries in a blender until it is a fine powder. I use the small cup on my blender, but a food processor or even a spice grinder will work.

When you get ready to whip the cream, it should be cold from the refrigerator. It’s ok if marshmallow cream is at room temp.

I use my hand mixer to make the whipped cream. It’s just easier than breaking out the big stand mixer. Whip the heavy cream and marshmallow cream together to medium peaks.

Then sprinkle the strawberry powder over the top of the whipped cream through a fine mesh strainer. This will remove the seed and any pesky lumps.

Once the strawberry powder is added, resume whipping to stiff peaks. Careful not to overmix, or the whipped cream will get clumpy.

And that’s it. The strawberry whipped cream is ready to use. Or, cover the leftovers and refrigerate for up to 5 days. Just keep in mind it can loosen a little in the fridge. But you can fix that by giving it another mix before serving.

The Many Ways To Use Strawberry Flavored Whipped Cream

This is the dessert topping I tend to reach for whenever I want something lighter than buttercream, but still want a frosting experience on my desserts.

• It’s proudly on display on my small vanilla cake
• It works well as a parfait topping
• Spoon it onto a piece of apple pie
• Use it as a filling between a couple slices of pound cake
• Commit to the strawberry flavor and dollop it on strawberry ice cream

Strawberry Whipped Cream

5 from 4 reviews

Only 3 ingredients to make strawberry whipped cream with pure strawberry flavor and a natural pink hue. Freeze-dried strawberry powder flavors the whipped cream, while marshmallow cream keeps it stable for hours — no gelatin required. Use as a frosting for cakes, a topping for pies, or layered in a parfait.

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by Erin Cernich

Yield1 Cup (approx.)

Prep15 minutes minutes

Total Time15 minutes minutes

Equipment

• ▢
  Hand Mixer
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  Blender
• ▢
  Fine Mesh Strainer

Ingredients

• ▢ ½ cup freeze dried strawberries, ground to powder (will yield approximately 1/4 cup powder)
• ▢ ½ cup heavy whipping cream
• ▢ ½ cup marshmallow cream

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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 whipping 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 small single-layer 6-inch cake, or 4 to 6 cupcakes.
• Freeze-Dried Strawberries – You should be able to find the strawberries 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. 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.

Nutrition Estimates

Calories: 177kcal | Carbohydrates: 27g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 5mg | Potassium: 282mg | Fiber: 2g | Sugar: 20g | Vitamin A: 292IU | Vitamin C: 241mg | Calcium: 17mg | Iron: 4mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.