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Chocolate cupcakes on a wire rack topped with strawberry whipped cream frosting.

Strawberry Whipped Cream Frosting

Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 12 servings
Calories: 80kcal
Author: Shinee
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! 
Print Recipe

Ingredients

Equipment

  • 2 sheets of parchment paper
  • 1 sieve
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 whisk attachment

Instructions

  • 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.

Nutrition

Servings: 1 serving
Calories: 80kcal
Carbohydrates: 4g
Protein: 1g
Fat: 7g
Sugar: 3g
Sodium: 5mg