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How To Make Strawberry Whipped Cream (3 ingredients)

This easy to make Strawberry whipped cream pairs perfectly with any ofyour favourite desserts.
Try it piped on chocolate or vanilla cupcakes or cakes, use as a fillingin Swiss roll cakes, waffles or even fresh fruit. Its smooth creamy texturewith amazing fruity taste makes it a great light and airy frosting compared toheavier frostings.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 3 people


  • An electric or stand mixer.
  • Immersion blender (stick blender), regular blender or food processor to puree the strawberries (or balloon whisk)
  • A large bowl. Preferably metal or glass
  • sifter for the powdered sugar.


  • 1 cup / 250ml cold whipping cream
  • 2 tbsp/ 30ml strawberry puree see note 1
  • 3 tbsp/ 30g powdered sugar
  • ¼ cup / 40g instant powdered vanilla or strawberry pudding (optional) see note 2


  • Chill the bowl in the refrigerator for about 10 minutes before using.
  • Blend the strawberries using either an immersion blender (stick blender), regular blender or food processor. I used an immersion blender for this recipe.
  • Add the cold whipping cream, pureed strawberries, powdered sugar and instant pudding (if using) into the chilled bowl.
  • If you are using stand or electric mixer,turn it on to a low setting to start beating.  
  • As the cream begins to thicken turn up the speed to a medium setting and beat until the cream reaches the desired consistency.  
  • For soft peaks, beat for about 3 minutes on medium speed. The cream will be thick enough to hold its shape in soft billowy peaks. This consistency is perfect for scooping over pancakes, fruit, crepes. Also, a great consistency for filling and spreading over cakes.
  • For stiff peaks: The beaters or whisk leaves distinct tracks/lines in the cream while beating.  You will also notice stiff peaks when the beaters are lifted off the cream. The firm consistency makes stiffly beaten cream perfect for decorative piping. The piped cream holds it shape with the defined and decorative piping
  • Stop beating the cream immediately as it reaches this stage. Over beating beyond this stage will cause the cream to separate into liquid and curdled solid pieces.
  • Use the cream shortly after whipping: Use the cream shortly after whipping. The whipped cream should not be left at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
  • Store unused cream in the refrigerator: Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.


  1. Whole strawberries are pureed using a blender or food processor. Three fresh strawberries were sufficient to give me 2 Tablespoons of puree. Do not add any water while blending the strawberries. You want a thick puree for this recipe without the additional water.
  2. Instant pudding (optional): The addition of instant pudding is optional; however, it does give added stability to the whipped cream. This means that you can pipe the cream on desserts in advance and it won’t deflate. Keep in mind that the decorated dessert should still be kept in a cool environment up until serving. You can use strawberry or vanilla instant pudding for this recipe.
Nutritional facts:
1 cup/250ml: 945 calories,88g total fat, 38g carbohydrates, 5g protein, 25g sugar, 326mg cholesterol