This Simple Strawberry Whipped Cream only requires 3 ingredients and blends the vibrant flavor of freeze-dried strawberries with luscious heavy cream. The result? A stunning pink-hued whipped cream that not only adds a burst of fruity freshness to your desserts but is also an instant crowd-pleaser. Easy to make and versatile, this Pink Strawberry Whipped Cream is the perfect companion for cakes, pies, and more.
Table of Contents
Ingredients Used to Make This Simple Strawberry 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.
- Sugar of Choice - in this recipe, you can use regular cane sugar, white sugar, brown sugar or other granulated sugar of choice. For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions. You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.
- Freeze Dried Strawberries - We'll need to first prepare the strawberry powder by processing 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. Use a sieve to sift out any large chunks as they can clog the piping tip and make it messy to pipe.
- 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.
So Simple! Strawberry Whipped Cream (Chantilly Cream) Recipe
Prepare the Strawberry Powder
- 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. Use a sieve to sift out any large chunks as they can clog the piping tip and make it messy to pipe.
Whip the Heavy Cream
- Pour the cold heavy cream into a 2 quart mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
- Add the powdered sugar. Start with 3 Tbsp. You can adjust the sweetness later.
- Begin whipping the cream at low speed, gradually increasing to high as it thickens.
- Do a quick taste test and add more sugar if you want it sweeter
- Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)Note: Be careful not to over-whip, as it can turn into butter.
- Gently fold the finely processed strawberry powder into the whipped cream
- Yields approximately 2 cups of whipped cream. For the best color, store the finished whipped cream in the fridge for 30 minutes. The color will become more pink and vibrant over time as the strawberry powder starts to dissolve into the cream.
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits and more!
- 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.