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This homemade strawberry whipped cream is a lick-the-bowl-clean type of recipe! The feedback I get on this recipe is that everyone goes crazy over it, and it’s so easy – winner! With only 3 ingredients, you’ll have strawberry whipped cream to frost cupcakes, cake and pie.
I just made your strawberry whipped cream recipe, and it’s amazing! So easy!! I made angel food cake and frosted it with the strawberry whipped cream and then garnished with whole fresh strawberries on top!
-Dusty
Strawberry lovers unite with Pink Whipped Cream!
Whip up a burst of berry goodness with this delightful Strawberry Whipped Cream recipe!
Combining the sweetness of strawberries with the creaminess of heavy cream and the sweet touch of powdered sugar, this fluffy, pink-tinted delight is a game-changer for any dessert.
Using the magic of strawberry Jello powder, this easy-to-make whipped cream adds a vibrant twist to your treats.
Get ready to elevate your desserts with this irresistibly fruity and velvety topping that’s sure to tantalize taste buds and brighten up any occasion!
Why You’ll Love Strawberry Jello Whipped Cream
- Effortlessly easy: Whip up this Strawberry Jello Whipped Cream in no time with only three ingredients
- Vibrant and flavorful: The addition of strawberry Jello powder gives this whipped cream a delightful pink hue and a burst of fruity taste, instantly enhancing the appeal of any dessert.
- Elevates desserts: Transform ordinary treats into extraordinary delights with this light, airy, and deliciously sweet topping that adds a unique twist to your favorite sweets.
Strawberry Creme Ingredients
- heavy cream
- strawberry jello powder
- powdered sugar
How to Make Strawberry Whipped Cream
- Chill a metal mixing bowl and beaters in freezer for 15 minutes.
- 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.
Tips for Making Strawberry Whipped Cream Frosting
Chilling the bowl before making homemade whipped cream is crucial for a few reasons:
- Faster Whipping: A chilled bowl helps maintain a lower temperature while whipping the cream. This allows the fat in the cream to firm up quicker, resulting in faster and more efficient whipping.
- Improved Stability: Cold temperatures help keep the fat molecules in the cream stable. This stability ensures a firmer whipped cream that holds its shape better and doesn’t deflate as quickly.
- Consistency and Volume: Chilling the bowl aids in achieving the desired consistency and volume of whipped cream. It helps in creating peaks that are stiff and long-lasting.
- Prevents Melting: If the bowl is warm, it can cause the cream to warm up too quickly, leading to difficulties in achieving the desired whipped consistency. Chilling the bowl prevents premature melting of the cream.
Overall, a chilled bowl sets the stage for successful whipped cream by providing the ideal conditions for achieving the perfect texture and stability.
Can Pink Whipped Cream be made in advance?
Whipped cream is best made just before serving due to its tendency to lose airiness and become denser over time.
Freshly whipped cream has a superior texture and consistency compared to making it in advance. Without stabilizers, it gradually deflates and may lose its fluffy appeal. While stabilizers can help maintain its texture, the taste and appearance might not match that of freshly whipped cream.
Making it just before serving ensures the best taste, texture, and visual appeal.
Strawberry Cream Serving Suggestions
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.
How to Store Jello Whipped Cream
To store Jello whipped cream, transfer it to an airtight container and place it in the refrigerator. Ensure the container has a tight seal to prevent air from affecting its texture.
Properly stored, Jello whipped cream will keep well in the refrigerator for about 24 to 48 hours. Be mindful that over time, the whipped cream might lose some of its airiness and may require a brief re-whipping before serving to restore its fluffy texture. Avoid leaving it at room temperature for extended periods to maintain its quality.
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Jello Whipped Cream Dessert
Ingredients
- 2 cups heavy cream
- ½ 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.
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
This recipe is ridiculously delicious! I added 2 teaspoons of good vanilla extract. My grandmother grew up on a strawberry farm and we frequently eat strawberries for dessert at family dinners. She had me make this strawberry whipped cream, and she made strawberry shortcake: pound cake, fresh sliced strawberries and this whipped cream. Heaven!! Thanks for posting this recipe
Oh my goodness, that all sounds SO good!
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.
If you put a glass bowl in the freezer, will it break and can you use a plastic Tupperware bowl?
Hi Melissa! Do you have a metal bowl? A plastic bowl won’t keep the heavy cream as cold.
Melissa you can put freezer proof glass bowls only in the freezer. Think Pyrex. Glass like Pyrex is made differently. It’s also why you can’t recycle it & similar glass items. You can look in stores or online for freezer safe glass bowls. It should be okay for 15 to 20 minutes then.
Beth, although this looks yummy, I am diabetic so I am going to use cream, stevia and no sugar jello . I’ll let you know how it came out. Sandy
Report back Sandy!
Hi Beth, I was wondering how can I incorporate Strawberry Bailey’s cream liqueur into this without losing its shape or stiffness?
Gosh, that’s a good question! Maybe decrease the heavy cream by 2 tbsp and add in 2 tbsp of the bailey’s cream?
I only have plastic mixing bowls, will this recipe work in that? I hope it’s a yes, I really want to make it?
That’s a tough one. You could try it. Usually homemade whipped cream is made in a glass or metal mixing bowl because it needs to be nice and chilled before whipping the cream.
Hi! I’ve had great success whipping cream in a plastic bowl. I still chill the bowl and beaters.
Start slow ( 30 secs to a minute) then on med-high, sometimes high to reduce time and risk of the cream heating up. Just remember to slow down near the end or else you’ll turn your cream to butter. Getting it to just before the butter stage (very stiff peaks) also gives you a more stable product. Good luck!
Thank you for that advice Mara!
Would this strawberry whipping cream work for layering in a cake :)) or if you have another suggestion
Yes!