STABILIZED STRAWBERRY WHIPPED CREAM (2 WAYS)
This Strawberry Whipped Cream recipe can made with either fresh strawberries or freeze dried strawberries! Both versions have amazing strawberry flavor and make a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!
Provided by Lindsay
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- To make with fresh, real strawberries:
- Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
- 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it's more than 1/4 cup, add it back to the pan and continue to cook it.
- . When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.
- . When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. To make with freeze dried strawberries:
- p id="instruction-step-6″>1. Add the freeze dried strawberries to a food processor and grind into a powder.
- . Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream. Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!
Nutrition Facts : ServingSize 1, Calories 234 calories, Sugar 15.1 g, Sodium 14.6 mg, Fat 18.9 g, SaturatedFat 12 g, TransFat 0.6 g, Carbohydrate 16 g, Fiber 0.5 g, Protein 1.7 g, Cholesterol 58.8 mg
STRAWBERRY WHIPPED CREAM RECIPE
A delicious whipped cream made with fresh strawberries.
Provided by Stefani
Categories Dessert
Time 10m
Number Of Ingredients 3
Steps:
- Whip cream using an electric mixer on high speed fitted with the whisk attachment until it can hold a peak.
- Mix in sugar.
- Whisk in pureed strawberries until just combined.
- Keep refrigerated until ready to eat.
Nutrition Facts : Calories 91 kcal, Carbohydrate 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 7 mg, Sugar 5 g, ServingSize 1 serving
STRAWBERRY WHIPPED CREAM
Provided by Food Network Kitchen
Time 10m
Yield 1 cup of whipped cream
Number Of Ingredients 0
Steps:
- Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.
STRAWBERRY WHIPPED CREAM
Make and share this Strawberry Whipped Cream recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 4m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mash berries with a fork.
- You should have 1/4 cup mashed berries.
- Set aside.
- Whip cream with sugar to soft peaks.
- Add mashed berries and continue whipping until stiff peaks.
- Use immediately or refrigerate one hour.
Nutrition Facts : Calories 40.3, Fat 3.7, SaturatedFat 2.3, Cholesterol 13.6, Sodium 3.9, Carbohydrate 1.8, Fiber 0.2, Sugar 1.2, Protein 0.3
STRAWBERRY WHIPPED CREAM RECIPE
This recipe for strawberry whipped cream uses fresh strawberries and heavy cream, making a delicious topping for cakes and parfaits.
Provided by Carroll Pellegrinelli
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Place the strawberries in a bowl and mash with a wooden spoon. Set aside.
- If desired, strain the mixture to remove the seeds.
- Using a hand mixer or a stand mixer with the whisk attachment, whip the cream with sugar until it reaches soft peaks.
- Add the mashed berries and continue whipping until the mixture forms stiff peaks and a traditional whipped cream texture develops.
- Use the whipped cream immediately, as it may not retain its texture after a day or so in the refrigerator.
Nutrition Facts : Calories 41 kcal, Carbohydrate 2 g, Cholesterol 11 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 2 g, Fat 4 g, ServingSize 1 bowl (serves 6), UnsaturatedFat 0 g
STRAWBERRY WHIPPED CREAM CAKE
Passed on from a friend, this cake sounds amazing enough to crack into the mascarpone cheese stash & ferret out some fresh (though no longer local :( ) strawberries. She found it on www.chow.com. Makes 1 big beautiful cake. I would keep this refrigerated except to slice & serve as the frosting, being whipped cream, is apt to slide to not kept pretty darned cold. I may actually stabilize the frosting with gelatin or cornstarch gel when I make it. If I do I will update recipe.
Provided by Busters friend
Categories < 4 Hours
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For the berries:.
- Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
- Strain macerated berries and reserve syrup separately.
- Refrigerate until ready to use.
- For the cake:.
- Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans.
- Sift flour, baking powder, and salt together into a mixing bowl; set aside.
- Combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip until mixture is airy and light in color (about 5 to 7 minutes). Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
- In a clean bowl using clean oil-free beaters, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
- Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes.
- Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
- Make the filling and the frosting while the cakes cool.
- For the filling:.
- Combine mascarpone cheese and heavy cream and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
- For the frosting:.
- Place the cleaned bowl of the mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
- Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.).
- To assemble:.
- Using a long serrated knife, trim the tops of the cakes as necessary so they are level.
- Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
- Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
- Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
- Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.
Nutrition Facts : Calories 595, Fat 37.6, SaturatedFat 18, Cholesterol 200.8, Sodium 195.9, Carbohydrate 58.5, Fiber 1.6, Sugar 36.8, Protein 6.8
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