Strawberry Whipped Cream
Strawberry Whipped Cream is a luscious and versatile topping that adds a burst of fruity flavor to your favorite desserts. Whether you're enhancing a slice of pie, dolloping it onto cupcakes, or stirring it into hot cocoa, this whipped cream brings a sweet and vibrant touch to any treat.
Equipment
- Mixing bowls
- - Electric mixer or whisk
- Measuring cups and spoons
- - Fine mesh sieve or blender (optional)
- Spatula
Ingredients
- - 1 cup heavy whipping cream chilled
- - 1/2 cup fresh strawberries hulled and sliced
- - 2 tablespoons powdered sugar adjust to taste
- - 1 teaspoon vanilla extract
Instructions
- **Prepare the Strawberries**
- In a blender or food processor, puree the fresh strawberries until smooth. For a smoother texture, strain the puree through a fine mesh sieve to remove the seeds. Set aside to cool slightly.
- **Chill the Equipment**
- For the best results, chill your mixing bowl and beaters in the refrigerator or freezer for about 10 minutes before whipping the cream. This helps the cream whip faster and hold its shape longer.
- **Whip the Cream**
- In the chilled mixing bowl, pour the heavy whipping cream. Using an electric mixer or a whisk, beat the cream on medium speed until it starts to thicken.
- **Add Sweeteners and Flavor**
- Gradually add the powdered sugar and vanilla extract to the cream, continuing to beat until soft peaks form.
- **Incorporate the Strawberry Puree**
- Gently fold in the strawberry puree into the whipped cream using a spatula. Be careful not to overmix; you want to maintain the light and airy texture of the whipped cream.
- **Adjust Consistency and Sweetness**
- Taste the whipped cream and adjust the sweetness by adding more powdered sugar if desired. If you prefer a stronger strawberry flavor, add a bit more strawberry puree.
- **Serve or Store**
- Use the strawberry whipped cream immediately as a topping, or transfer it to an airtight container and refrigerate until ready to use. It can be kept in the refrigerator for up to 24 hours.