Strawberry Whipped Cream
Over a year ago we posted a recipe for homemade chocolate whipped cream, and it’s now one of the top 10 recipes people come to our site for!
Before I learned how to make chocolate whipped cream, I was really partial to cool whip.
I know.. I’m a dessert blogger. I should probably like homemade whipped cream more than cool whip. But cool whip is easy.
And it’s definitely something I’ll still use, but I think my heart is changing to love homemade whipped cream more <3
So I set out to make flavored whipped cream, thinking there has got to be a way I can do this, and there is!!
Beside regular whipped cream and chocolate whipped cream, I figure a lot of people like strawberry flavored things, plus strawberry whipped cream goes well with a lot of desserts – vanilla and chocolate or whatever!
You can use it to top a pie, in hot cocoa, use it to ice cupcakes or a cake, use it to cover a homemade ice cream cake, or use it as the filling in cookies sandwiches.
Ingredients for strawberry whipped cream
You’ll need 3 ingredients – heavy cream, strawberry jello powder and powdered sugar.
How to make strawberry whipped cream
1. Chill a metal mixing bowl and beaters in freezer for 15 minutes.
You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.
Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).
Overall, I do recommend chilling these items ahead of time, but if you completely forget, putting them in the freezer for at least 5 minutes is better than nothing.
2. Put all 3 ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape.
Pair this strawberry whipped cream with:
Chocolate cupcakes: Bakery style “doctored up” chocolate cupcakes! This is an easy, one bowl chocolate cake mix cupcake recipe without pudding or coffee.
Angel food cake: This is the recipe that everyone will ask you for! This recipe shows you how to use all purpose flour instead of cake flour, and you can easily make it gluten free!
Strawberry cake: From scratch 9×13 inch fresh strawberry cake with cream cheese frosting! Uses real strawberries and strawberry yogurt.
Subscribe to The First Year newsletter to get our recipes sent to your inbox! Follow along on Instagram, Facebook, Pinterest, and Youtube. If you make this recipe, tag @beth_thefirstyear on instagram!
Strawberry Whipped Cream
Ingredients
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 4 tbsp strawberry jello powder
Instructions
- Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and strawberry jello powder, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Thank you so much for your recipe! I’m new to the kitchen so every dish is a new adventure. I can’t wait to prepare this strawberry whipped cream, it looks delicious!
Can anyone tell me the difference between Heavy cream and whipping cream?
Hi Lori!
Heavy cream and heavy whipping cream are essentially the same thing: cream that contains 36 percent or more milk fat. Whipping cream is a bit lighter, with only 30 percent milk fat.
There was a Dunkin Donuts ad halfway down the page, and it got me thinking, how about an espresso cream?!? Ever done that?? Yum!
YUMMM!!! I love that idea! Writing it down!
Do you have to keep the cake in the fridge after frosting with this whipped cream?
I would yes! Whipped cream likes to be kept cold!
I just made strawberry ???? whipped cream! Is it weird to just eat it like a mousse, instead of like a frosting? It’s delicious.
Hi there, thank you so much for making this recipe!! I was thinking about making a Persian love cake for my crush on V day, and am thinking about topping the cake with your whipped cream-however, is there any vegetarian substitute that I could take for the Jello powder?? Thank you so so much and have a lovely day!!<3
Hi Beth,
I have been trying to find a recipe like this, because Duncan Hines’ Flavored Mix Frosting is not available. Thank you very much!
Will this whipped cream hold its shape if used to “frost” cupcakes, or will it melt like traditional whipped cream? Since jello is used in the recipe, I thought maybe the gelatin would help keep it from melting.
It’s definitely pipe-able, but it won’t hold it’s shape as long as buttercream will. Look into making whipped cream stable and try using those techniques on this recipe!
I come back to this recepie often because I love whipped cream in all its forms
Woohooo!!
Is 4 TBL the same as one box of jello?
4 tbsp is equal to 2 oz!
Can I use a glass bowl instead? I don’t own metal bowls and I really need the stability.
I haven’t tried a glass bowl, but try it! Still put it in the freezer!
can we add fresh starwbery puree to this?
Hi Fasmin! It would be too liquid-y and wouldn’t allow the whipped cream to make stiff peaks.
I have sugar free Jello. How much would I use? Thanks. Making it tonight!
I would suggest using the same amount!
Came across this recipe and gave it a go with some modifications based on other reviews and posts and I’ve got to say it came out AMAZING! Here’s what I did…
ingredients
8oz regular cream cheese
1 1/4cup confectioners sugar (divided)
2 TBS strawberry jello powder
1 1/2 cup heavy whipping cream
I put my stainless steel bowl and mixer attachments into the freezer to chill for 20 minutes. At same time I let cream cheese soften. In a separate bowl, I mixed the cream cheese , 1 cup confectioners sugar and 2 TBS jello until fully combined. I took out my chilled bowl and mixers (for a hand mixer) and placed the heavy whipping cream into the chilled bowl. On 2-3 speed I whipped my cream patiently! I slowly added the 1/4 cup confectioners sugar to sweeten to taste. This took about 20 minutes to get to the perfect consistency I wanted it. If you mix at a high speed the bubbles are larger and will collapse more easily. I then took my cream cheese mixture and folded it into my whipped cream mixture. The conistency was perfect for piping cupcakes. I used the star burst tip and swirled 24 cupcakes with about a cup to spare. I put them in the refeigwratoe to use later for my daughters 3rd birthday party so I’m excited to see how they hold up! Love this recipe and I know I will use it again and again!
How did it hold up overnight?? I’m looking to do the exact same thing for my daughters birthday….!
my strawberry instant mix is 62gr..hwo much should i use for 2 cups of heavy cream?and since it has sugar inside how much powder sugar i must use?thanks
Is this whipping cream is stabilized means can keep it at room temperature for 2-3 hours
Hi Niea! It’s not stabilized enough to be a room temperature for that long.