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?
You can use this strawberry whipped cream frosting for roll cakes, Pavlova cakes, banana cream pie, and so much more!
Light angel food cupcakes with whipped cream frosting, anyone?
Sturdy Strawberry Whipped Cream Frosting
Ingredients
- 1 cup 20gr freeze-dried strawberries
- 1 cup 240ml heavy whipping cream, cold
- 2 tablespoons sugar
Instructions
- 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.
Jean says
How much gelatin powder should I put in for extra stabilization?
Bunny says
1/4 cup
Lisa says
I have made other strawberry whipped cream recipes, and this is the absolute best. Thank you for the great tips.
Shinee says
Yay, I’m so happy you tried and loved my recipe, Lisa. Thank you for your feedback!
Nupur says
I had the same question.
I read somwhere that freeze dried fruits absorb a bit of moisture,dont know if its true but now I’m confused if adding gelatin will make the cream lumpy.
bunny says
add the gelatin and sugar about 1 minute after you begin whipping…no lumps
Christy says
This was utterly delicious on a chocolate cake! I also made it using freeze-dried mangos and put it on a store-bought angel food cake… amazing.
Carmen Geist says
Regular white sugar, or powdered sugar? Thx!
Shinee says
Hi, Carmen. Regular sugar.
Danica Kecman says
Excellent in any flavor. Thank you
Shinee says
You’re right, Danica. You can make this whipped cream with any flavor. Thank you for feedback!
marv says
do you have to refrigerate this after you ice your cake?
Shinee says
Yes.
Danica Kecman says
 Made this for my chocolate cake and it turned out great. I  mixed a second bowl and overmixed it. Is there anything I can do to bring the cream to a usable state?
Thank you for this great recipe.
Danica
Shinee says
Hi, Danica. If the whipped cream isn’t too over-mixed, you can save it by adding a little bit more heavy cream. But if it’s very separated, then there is not much you could do.
Benpo says
Id like and stronger fresh strawberry flavor
bunny says
use freeze dried berries and a little extract. add it early on, like a minute in.
Benpo says
Hi could you put a strawberry reduction in it
Shinee says
Sure, I think you can. Just add it once whipped cream has thickened. Let me know how it turns out.
Jennifer says
For the strawberry icing, do you measure the freeze dried strawberries before or after they are ground?
Shinee says
Hi, Jennifer. I weighed the strawberries before processing, but it shouldn’t really matter because we’re not running them through a sieve. So the same amount goes in and the same amount comes out. 🙂 Hope this helps.