Strawberry Whipped Cream Frosting

 

Ingredients:

1 cup heavy whipping cream (cold)

3–4 tbsp powdered sugar (adjust to taste)

1 tsp vanilla extract (optional)

¼ cup freeze-dried strawberries, finely crushed or ¼ cup strawberry puree (see notes below)

Instructions (Using Freeze-Dried Strawberries – Best for Stability):

1. Crush Strawberries:
Use a food processor or blender to crush the freeze-dried strawberries into a fine powder. Sift out any large pieces.

2. Whip the Cream:
In a chilled mixing bowl, beat the heavy cream on medium-high speed until it starts to thicken.

3. Add Flavor:
Add the powdered sugar, vanilla, and crushed strawberry powder.

4. Finish Whipping:
Beat until stiff peaks form — be careful not to overwhip, or it may turn grainy.

 

Alternate Method (Using Fresh or Frozen Strawberries):

1. Make Strawberry Puree:
Blend ½ cup chopped strawberries into a puree. Cook in a small saucepan over medium heat for 5–8 minutes, stirring occasionally, until it reduces and thickens (like jam). Cool completely.

2. Whip the Cream:
Beat the cream and sugar until soft peaks form.

3. Add Puree:
Fold in the cooled strawberry reduction and continue beating until stiff peaks form.