Did you know you can decorate your delicate cakes and cupcakes with simple whipped cream frosting without fear of weeping? I’m sharing a simple tip for whipping fluffy and sturdy whipped cream, stable enough to pipe beautiful rosettes and designs to decorate your cakes and cupcakes.
Yes, you read that right.
You CAN pipe beautiful designs with simple whipped cream frosting that will stay put for hours, if not days. Seriously, once you learn this simple trick, you’ll be hooked!
And I should mention that it doesn’t involve gelatin, or cream cheese, or any additional stabilizing ingredient!
Here’s the secret to sturdy whipped cream frosting!
It’s all in the mixing! To whip a study whipped cream, we need to whip the heavy whipping cream slowly. Yep, SLOW and LOW is the way to go when it comes to making stable whipped cream frosting.
I mostly use my stand mixer, I never go beyond speed 6 to beat the whipping cream. And I mostly stick to speed 4.
See? Just like anything great in life, it takes a little bit of time and patience. And we’re not talking hours here, just a few extra minutes! You want to keep an eye on it, because if you let it whip for too long, your whipped cream will turn into sweet butter. 🙂
So to sum it up…
Tips for Sturdy Strawberry Whipped Cream:
- Start with nice and cold whipping cream. Remember, cold cream whips faster and better! Some go as far as chilling the mixing bowl and whisk in the freezer before starting. It’ll be quick helpful, if you’re beating it by hand, but I don’t see it necessary if you’re using stand mixer.
- Don’t be tempted to blast the mixer on the highest speed. In order to make sturdy whipped cream, we need beat the cream on low speed. It incorporates the air slowly making it as sturdy as it can be.
- To flavor the whipped cream, use a little bit of sugar and vanilla extract. If you’d like to add fruity flavor, I suggest using freeze-dried fruits, like strawberries, raspberries, blueberries, etc. Freeze-dried fruits are packed with flavor and don’t add any liquid into the frosting, which again helps to keep the whipped cream nice and sturdy. So here’s how we use freeze-dried fruits: 1. Run freeze-fried fruits in a mini food processor, or place them in between parchment paper sheets and roll with a rolling pin until they turn into powder. 2. For raspberries, I like to run it through the sieve to remove seeds. It’s not necessary with strawberries and blueberries. And that’s it! Simple way to add a punch of flavor!
- You can make this frosting ahead. Keep the frosting, covered, in the fridge until ready to use. If you feel like the frosting is too stiff, add a little bit of additional heavy whipping cream and whip it again until desired consistency.
And there you have it!
This strawberry whipped cream also great as a dip! Now who would turn that away, right?
Need an inspiration?
Light angel food cupcakes with whipped cream frosting, anyone?
Sturdy Strawberry Whipped Cream Frosting
- 1 cup 20gr freeze-dried strawberries
- 1 cup 240ml heavy whipping cream, cold
- 2 tablespoons sugar
- To make strawberry powder, run the freeze-dried strawberries in a small food processor until powder. Or you can place the fruits in between 2 parchment paper sheets, and roll with a rolling pin until fine powder.
- To make whipped cream, pour cold heavy whipping cream in a mixing bowl.
- Beat the cream on low speed (speed 2 or 4 on stand mixer) until slightly thickens.
- Add sugar and prepared strawberry powder. Continue to mix on medium speed (speed 4) for a minute or two. You can increase the speed to 6 on stand mixer until the mixture reaches hard peaks. Keep a close eye on it, you don't want to over-beat it, or it'll turn into sweet butter.