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.
You’ll need 3 ingredients – heavy cream, strawberry jello powder and powdered sugar.
Brief overview of the recipe:
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.
For a step-by-step of how to make this strawberry whipped cream recipe, watch this short video:
Strawberry Whipped Cream
Yield: 2-3 cups
Total Time: 20 minutes
Homemade strawberry whipped cream using only 3 ingredients!
Ingredients:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 4 tbsp strawberry jello powder
Directions:
- 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.
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!