STABILIZED STRAWBERRY WHIPPED CREAM (2 WAYS)

This Strawberry Whipped Cream is stable for days and made with either fresh, real strawberries or freeze dried strawberries! Both produce a great strawberry flavor and a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!

STABILIZED STRAWBERRY WHIPPED CREAM (2 WAYS)

INGREDIENTS
  1. 1 1/2 cups (190g) chopped strawberries OR 1 cup freeze dried strawberries (1/4 cup powder)
  2. 1 3/4 cups (420ml) heavy whipping cream, cold
  3. 1 cup (115g) powdered sugar
  4. Red gel icing color, optional

INSTRUCTIONS
TO MAKE WITH FRESH, REAL STRAWBERRIES:
  • Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
  • Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/4 cup, add it back to the pan and continue to cook it.
  • When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
  • When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.