Strawberry Whipped Cream Recipe (3 ingredients)
Any of your favorite sweets go nicely with this simple strawberry whipped cream.
Use it as a filling in waffles, Swiss roll cakes, chocolate or vanilla cupcakes or cakes, or even fresh fruit. When compared to heavier frostings, its smooth, creamy texture and excellent fruit flavor make it a great light and airy frosting. While you like strawberry whipped cream, you may also like strawberry mousse. To get the recipe for strawberry mousse, you can read the Cream Charger Recipes for Mousse.
Equipment
a stand or electric mixer.
To purée the strawberries, use an immersion blender (stick blender), a conventional blender, or a food processor (or balloon whisk)
a big bowl. For the powdered sugar, a glass or metal sifter is preferred.
Ingredients
250 ml/one cup of cool whipped cream
30ml/2 tbsp of strawberry puree; note 1/4 cup (40 grams) or 1 3 tbsp (30 grams) of instant vanilla or strawberry pudding (optional) review note 2
Instruction
Before using, let the bowl sit in the fridge for about 10 minutes.
Use a standard blender, food processor, or an immersion blender (stick blender) to puree the strawberries. For this recipe, I used an immersion blender.
The chilled bowl should now contain the cold whipping cream, pureed strawberries, powdered sugar, and instant pudding (if using).
To begin beating, switch on your electric or stand mixer on the lowest level.
Increase the speed to a medium setting as the cream starts to thicken, then beat until the cream reaches the desired consistency.
Beat for approximately 3 minutes at medium speed for gentle peaks. The cream will be sufficiently thick to maintain its shape in supple, billowing peaks. When sprinkling over pancakes, fruit, or crepes, this consistency works perfectly. A fantastic consistency for spreading on top of cakes as well as for filling.
Stubborn peaks: While beating the cream, the beaters or whisk leave distinct tracks or lines in the mixture. When you lift the beaters off the cream, you'll also see hard peaks. Cream that has been stiffly whipped is ideal for decorative piping due to its solid consistency. The defined and elegant piping helps the piped cream maintain its shape.
When the cream reaches this point, stop pounding it immediately. Beyond this point, overbeating the cream will cause it to separate into liquid and curdled solid chunks.
Use the cream soon after whipping. Use the cream soon after whipping. Long lengths of time should not be spent letting the whipped cream sit at room temperature. Warm cream can quickly deflate and become watery.
Cream should be kept chilled for up to three days. Whipping cream should be kept chilled for up to three days. After a few days, the chilled whipped cream typically loses its airy, delicate feel. To reuse it for frosting or piping, whip it for about a minute.
Notes
- You can use a food processor or blender to purée whole strawberries. I just needed three whole strawberries to make two tablespoons of puree. In the process of mixing the strawberries, don't add any water. For this dish, a thick purée without additional water is preferred.
- Optional instant pudding: The inclusion of instant pudding is optional, although it does give the whipped cream more solidity. As a result, you can pipe the cream on desserts in advance without worrying about it deflating. Remember that until it is served, the adorned dessert should be stored in a cool atmosphere. For this recipe, you can use strawberry or vanilla instant pudding.
Nutrition information
945 calories, 88g total fat, 38g carbs, 5g protein, 25g sugar, and 326mg cholesterol are contained in 1 cup (250 ml).
