So Simple! Strawberry Whipped Cream (Chantilly Cream) Recipe
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.
Equipment
Ingredients
- 1 cup heavy cream , also called heavy whipping cream
- 3 to 4 Tbsp powdered sugar , can be sugar-free powdered sugar such as powdered monk fruit sweetener
- .75 oz freeze dried strawberries
Instructions
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!
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 lower carb option, replace powdered sugar with a sugar-free substitute such as powdered monk fruit sweetener.
You can also use 2 Tbsp of regular white or raw cane sugar instead of 3 Tbsp of powdered sugar in this recipe.
Nutrition
Calories: 892kcalCarbohydrates: 71gProtein: 7gFat: 86gSaturated Fat: 55gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 269mgSodium: 64mgPotassium: 510mgFiber: 2gSugar: 21gVitamin A: 3499IUVitamin C: 261mgVitamin D: 4µgCalcium: 162mgIron: 5mgZinc: 1mg***Net Carbs: 69g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!