Fresh strawberries are one of my favorite summer ingredients, and this Strawberry Stabilized Whipped Cream is a fun, lighter way to use them. It’s creamy, lightly sweet, and full of real strawberry flavor. If you love my classic Stabilized Whipped Cream, you’ll appreciate how this version builds on that same reliable structure and pipeability while adding fresh strawberry puree for a beautiful pink color and bright fruit flavor.
Ingredients & Substitutions
- Fresh Strawberries: Fresh strawberries give this whipped cream its natural strawberry flavor and color. You will blend and strain them before cooking to remove the seeds. I do not recommend using frozen strawberries here because they add extra moisture.
- Granulated Sugar: Sugar sweetens the strawberry puree and helps bring out the natural strawberry flavor.
- Cream Cheese: Cream cheese helps stabilize the whipped cream so it holds its shape longer. Make sure it is softened so it blends smoothly.
- Heavy Whipping Cream: Use cold heavy whipping cream for the best texture. Cold cream whips up better and creates a light, fluffy whipped cream.
- Strawberry Extract: Strawberry extract adds a little extra strawberry flavor, but you can use vanilla extract if that is what you have on hand.
Tips for the Best Strawberry Stabilized Whipped Cream
- Use cold heavy cream. Cold cream whips up faster and creates the best texture. For even better results, chill your mixing bowl and whisk attachment before starting.
- Make sure the strawberry puree is completely cold. Warm puree can soften the whipped cream and prevent it from whipping properly.
- Do not skip straining the puree. Removing the seeds creates a smoother whipped cream and a better texture.
- Use softened cream cheese. Softened cream cheese blends more easily and helps prevent lumps in the whipped cream.
- Stop mixing once stiff peaks form. Overmixing can make the whipped cream grainy, so keep an eye on it as it thickens.
FAQs
What makes this strawberry whipped cream stabilized?
The cream cheese helps give the whipped cream structure, so it holds its shape longer than traditional whipped cream. This makes it a great topping for cakes, cupcakes, and desserts that need to hold up a little longer.
How long does Strawberry Stabilized Whipped Cream last?
This whipped cream can be stored in an airtight container in the refrigerator for up to 3 days. It will stay fluffy and hold its shape better than regular whipped cream.
Can I use frozen strawberries?
I recommend using fresh strawberries for the best flavor and texture. Frozen strawberries contain more moisture, which can make the puree thinner and affect the whipped cream.
Can I use this as frosting?
Yes! Strawberry Stabilized Whipped Cream works beautifully as a lighter frosting for cakes, cupcakes, and other desserts. It is especially good paired with vanilla, chocolate, or strawberry desserts.
Why do I need to strain the strawberry puree?
Straining removes the strawberry seeds and creates a smoother whipped cream. It also helps the final texture feel light and creamy.
How to Use Strawberry Stabilized Whipped Cream
This strawberry whipped cream is a simple way to add fresh strawberry flavor to so many desserts. Here are a few of my favorite ways to use it:
- Use it on Strawberry Shortcake for a classic summer dessert.
- Add it to cakes, cupcakes, or brownies for a creamy strawberry topping.
- Spoon it over pancakes & waffles, or crepes for a fun breakfast treat.
- Use it as a topping for pies, tarts, or other fruit desserts.
- Add a dollop to hot cocoa or other drinks for a sweet seasonal touch.
How to Store Strawberry Stabilized Whipped Cream
Store Strawberry Stabilized Whipped Cream in an airtight container in the refrigerator for up to 3 days.
If using it as a topping for a cake or dessert, keep the finished dessert refrigerated until ready to serve. The whipped cream will hold its shape better than traditional whipped cream, but it is still best enjoyed while fresh.
I do not recommend freezing this whipped cream because the texture can change once thawed.
Strawberry Stabilized Whipped Cream
Ingredients
Strawberry Puree
- 2 cups fresh strawberries, rinsed, hulled (to make about 1 cup strained puree)
- ½ cup (100 g) granulated sugar
Stabilized Whipped Cream
- 2 ounces (57 g) cream cheese, softened
- ¼ cup (40 g) granulated sugar
- 1 ½ cups (357 g) heavy whipping cream, cold
- 1 teaspoon strawberry extract, or vanilla extract
- 1 pinch kosher salt
Instructions
Strawberry Puree
- Rinse, remove the stems, and slice the strawberries. Blend in a food processor or blender until smooth.
- Strain the puree through a fine-mesh strainer into a bowl, pressing down to remove the seeds.
- In a medium saucepan over medium heat, combine the strained puree and sugar. Bring to a boil, stirring often.
- Reduce the heat and simmer until slightly thickened and the puree coats the back of a spoon. It should be thicker than a sauce but not as thick as jam.
- Transfer the puree to a heat-safe container and refrigerate until completely chilled, at least 2 hours.
Strawberry Stabilized Whipped Cream
- Chill the bowl and whisk attachment of a stand mixer in the freezer for about 15 minutes.
- Add the softened cream cheese and granulated sugar to the chilled bowl. Beat on medium-high speed until smooth and creamy.
- Add the cold heavy cream and chilled strawberry puree. Mix on medium speed until soft peaks form. Stop the mixer and scrape down the sides and bottom of the bowl.
- Continue mixing until stiff peaks form. Add the strawberry extract (or vanilla extract) and salt. Mix just until combined, being careful not to overmix.
- Use immediately or store in an airtight container in the refrigerator.
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