This creamy & thick Strawberry Cheesecake Whipped Cream is luscious and velvety, and stabilized with cream cheese for an extra layer of richness. Made with heavy cream, sugar-free sweetener, cream cheese, and freeze-dried strawberry powder, this fruity and pink frosting is not only low-carb but keto-friendly. Absolutely perfect for adding to your favorite low-carb desserts.
Why I Love this Strawberry Cheesecake Whipped Cream Recipe
- Easy and only takes minutes to make
- Irresistible Flavor - the combination of cream cheese, strawberries, and airy whipped cream creates a deliciously sweet fusion that's hard to resist.
- So versatile - a versatile topping that can enhance any cake, pies and pastries
Ingredients Used to Make This Strawberry Cheesecake Whipped Cream
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store or other online retailers. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Heavy Cream - this is the main ingredient of whipped cream. When heavy cream is aerated (air is incorporated) it becomes a light and fluffy consistency that can be a delightful addition to cakes and desserts. For best results, choose heavy cream with a high fat content, ideally around 36-40%. Higher fat content contributes to a richer and creamier texture.
- Cream Cheese of choice - by incorporating cream cheese into the whipped cream, we can "stabilize" the cream so that the cream holds its shape better and become less prone to deflating. I add 3 oz of cream cheese (6 Tbsp) per 1 cup of heavy cream in this recipe, which produces a very firm and glossy textured whipped cream that holds up well for hours.
- Sugar Free Sweetener, or Sugar of Choice - in this recipe, we'll be using a sugar-free substitute such as granulated monk fruit sweetener or erythritol. But regular white or raw cane sugar can also be used instead if desired.
- Freeze Dried Strawberries - to color and flavor the whipped cream, we'll need to process the freeze-dried strawberries in a mini blender until they turn into a fine powder.
- Alternatively, you can place the strawberries in a sealed plastic bag and crush them with a rolling pin. If using the rolling pin method, make sure to use a sieve to sift out any large chunks as they can clog the piping tip and make it messy to pipe.
Equipment
- Hand mixer or stand mixer - these tools will help you whip the cream efficiently. A hand mixer is easier for smaller batches (for whipping 2 cups of heavy cream or less), while a stand mixer is great for bigger ones.
- Piping Bag - If you plan to decorate desserts or pastries with your whipped cream, a piping bag will help you do exactly that. It provides precision and control when dispensing the cream onto your treats, allowing for beautiful and decorative designs. I used a disposable piping bag like this one.
- Piping Tip of choice - I used this Ateco 849 Closed Star Piping Tip.
Creamy & Thick Strawberry Cheesecake Whipped Cream (Low Carb, Keto Recipe)
This creamy & thick Strawberry Cheesecake Whipped Cream is luscious and velvety, and stabilized with cream cheese for an extra layer of richness. Made with heavy cream, sugar free sweetener, cream cheese, and freeze-dried strawberry powder, this fruity and pink frosting is not only low carb but keto-friendly. Absolutely perfect for adding to your favorite low-carb desserts.
Equipment
Ingredients
- 1 cup heavy cream , also called heavy whipping cream
- 2 to 4 Tbsp granulated sugar-free sweetener of choice , such as monk fruit sweetener or erythritol. Can also use regular white or raw cane sugar*
- 3 oz cream cheese of choice , room temperature, about 6 Tbsp
- ½ oz freeze dried strawberries
Instructions
Prepare the Ingredients
- Make sure the cream cheese is softened to room temperature. This will ensure a smooth consistency when blending it with the other ingredients.
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
- Process the freeze-dried strawberries in a mini blender until they turn into a fine powder.
Whip Cream
- In a mixing bowl, add the softened cream cheese and sugar of choice. Start with 2 tablespoons of sugar, and you can adjust for sweetness later.
- Use a hand mixer to beat the cream cheese and sugar together. The mixture should be creamy, and it's important to prevent lumps in your whipped cream.
- Once the cream cheese and sugar are well combined, pour in the heavy cream.
- Begin whipping the mixture at low speed, gradually increasing the speed to medium-high until well blended.
- Taste the whipped cream and adjust the sweetness by adding more sugar if needed.
- Finish whipping until stiff peaks form. This means the whipped cream should be thick and hold its shape when the beaters are lifted.
- Gently fold the finely processed strawberry powder into the whipped cream
- Yields approximately 2 cups of whipped cream
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits and more.
Storing Instructions
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
Video
Notes
*For a low carb frosting, use a granulated sugar-free sweetener such as monk fruit sweetener, allulose, erythritol or stevia powder. If using stevia, be sure to convert the amount of stevia according to package directions.
Nutrition
Calories: 1092kcalCarbohydrates: 59gProtein: 16gFat: 103gSaturated Fat: 65gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gCholesterol: 330mgSodium: 471mgPotassium: 695mgFiber: 2gSugar: 23gVitamin A: 4125IUVitamin C: 175mgVitamin D: 4µgCalcium: 328mgIron: 4mgZinc: 1mg***Net Carbs: 57g
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Where to Use Strawberry Cheesecake Whipped Cream
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