Strawberry Whip Cream
A delicious Strawberry whipped cream that is whipped up in a fluffy pink cloud in a pinch, and is so fresh and delicious in taste.
The secret ingredient to making the strawberry whipped cream is freeze-dried strawberries that I grind into a superfine powder and remove the seeds.
It makes for a super intense strawberry flavor, that is so fresh and delicious in taste.
The strawberry powder also helps the cream stabilize and thicken the cream and gets a lovely blush pink frosting.
During summertime, If you can find those beautiful ruby red strawberries, you can process a few ruby red strawberries into a puree and add a few tablespoons of strawberry puree for an even more intense strawberry flavor in your whipped strawberry cream.
I hope you love this simple frosting as much as I do.
Before you start
Read the recipe thoroughly, and make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
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Bakers Note
Use a cream that has the highest fat content, 36% to 40%, so it whips up very well- It will double in volume and hold its shape whenever you make whipping cream. Heavy cream is often called “heavy cream” or ” heavy whipping cream; it is available at most supermarkets. If you can't find it, try to get your heavy cream from a local farmer if possible.
You can find freeze-dried strawberries in the grocery store in the dried fruit aisle at Whole Foods or Amazon. Do not use " dried strawberries" because they have a gummy texture and don't grind into a powder. However, do keep in mind that not all freeze-dried strawberries create an equal pink color and intense strawberry flavor.
The pink pitaya powder also known as dragon fruit, is a fruit of a cactus plant, I use an organic freeze-dried → pink pitaya powder, the pink powder is rich in antioxidants and often used in smoothies to make the smoothie bright pink. You find it at some grocery stores like Whole Foods or on Amazon. I use this → one
I love adding just a tablespoon of pink pitaya powder (dragon fruit) to my strawberry whipped cream. It's a natural way to get that perfect pink, without any artificial colors.
Strawberry Whip Cream
- 50-gram good quality freeze-dried strawberries, preferably organic
- 50 gram powdered sugar, more or less
- 1 or two tablespoon pink pitaya powder, optional
- 500 gram heavy cream, cold 36 to 40%
- 1 teaspoon vanilla bean paste
- 100 grams of rinsed and hulled, preferably ruby red strawberries, optional
Strawberry Whip Cream
- Be aware that the exact volume of freeze-dried strawberry powder and taste can vary considerably depending on the type and brand.
- Baker note; I love adding just a tablespoon of pink pitaya powder (dragon fruit) to my strawberry whipped cream. It's a natural way to get that perfect pink, without any artificial colors. Feel free to skip it or opt for food coloring, but I love the subtle beauty it adds naturally.
- In a small and dry food chopper or in a food dry processor. Process 50-gram freeze-dried strawberries until powdery and fine. Use a fine sieve and sift the strawberry powder. You should end up with 30 grams of superfine strawberry powder. Do not process the leftovers in the sieve a second time, as it can give a bitter taste to your cream.
- In the bowl of a stand mixer fitted with the whisk attachment, add 30 grams of superfine sifted strawberry powder, 1 or two tablespoon of pink pitaya powder,
1 teaspoon of vanilla bean paste, 50 grams of powdered sugar, and 500-gram cold heavy cream. Give it a quick whisk until it resembles a pink strawberry milkshake.
- Mix at medium-high speed using your whisk attachment until thick: about 10 to 90 seconds. Don't over-mix your whipped strawberry cream. The pulverized strawberry powder absorbs the moisture of the cream quickly and helps to create a very thick cream.
- Baker’s Tip: For the richest strawberry taste in your whip cream, let it sit in the fridge for a couple of hours after you make it. This little pause gives the freeze-dried strawberries time to work their magic, making the flavor even more delicious and intense. It’s like giving your frosting a cozy, flavor-deepening nap. So, for that extra punch of strawberry goodness, a bit of waiting does wonders!
- For the best flavor and maximum deliciousness, store the strawberry whipped cream in an airtight container in the refrigerator for a few hours, before using it to develop a better strawberry flavor in the cream — re-whip for about 5 seconds if needed before using use it.
- Use it as a filling in your cakes, pipe onto cupcakes, or serve it as a dessert.
For a more intense strawberry flavor
- Process 100 grams of rinsed and hulled, preferably ruby red strawberries in a small food chopper or in a food processor, then pour the strawberry puree through a fine mesh sieve to remove the seeds.
- Add a few tablespoons of fresh strawberry puree to your liking when you whip the strawberry whipped cream as directed above.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Re-whip before using.
For step by step pictures of how to make the
→ Strawberry Whip Cream
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