This sturdy strawberry whipped cream frosting recipe is satisfyingly sweet and fluffy. Pipe it into a beautiful rosettes or designs to decorate delicate cakes and cupcakes!
Place the freeze-dried strawberries in between 2 parchment paper sheets, and roll with a rolling pin until a fine powder. Then sift it to remove any big chunks.
In a large mixing bowl with a whisk attachment, whisk the heavy whipping cream on medium-low speed (speed 4 on a stand mixer) until it slightly thickens. (The consistency should be like melted ice cream.)
Add the prepared strawberry powder and sugar. Mix on medium-low speed (speed 4) for 3 minutes, or until the frosting is nice and thick. Keep a close eye on it, you don't want to over-beat it, or it'll turn into sweet butter.
Notes
Yields: 1.5 cups of frosting, enough to frost 12 cupcakes.Note 1: Feel free to use any type of freeze-dried fruit like strawberries, raspberries, and blueberries. If using raspberries, I recommend using a sieve to remove the seeds. Note 2: Make sure the cream does not reach a temperature above 50 degrees Fahrenheit (10 degrees Celsius). Otherwise, it won’t become fluffy or hold its shape. Storing Tips: -Strawberry whipped cream frosting can be made ahead of time and stored in the fridge for 2-3 days or in the freezer for up to 2 months. -Thaw the frozen whipped cream frosting on the counter or in the fridge.