|Nutritional Guidelines (per serving)|
|Servings: 1 bowl whipped cream (serves 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here is a simple recipe for a strawberry whipped cream. There are plenty of different ways you can use this, whether it is on top of a fruit parfait or alongside a cake. Feeling like a fun Fourth of July recipe? It goes perfectly on top of blueberry ice cream for a patriotic sundae.
However you enjoy this flavored whipped cream, you will probably like the fact that it incorporates fresh strawberries. Frozen or canned strawberries could be used as well. You may want to taste the strawberries first and to gauge their sweetness, and then adjust the sugar level accordingly so it is not too sweet, and then adjust the sugar level accordingly so it is not too sweet.
Flavored Whipped Creams
Try other flavors when you make whipped cream, other than this strawberry whipped cream recipe. Chocolate and vanilla are popular and include other ingredients. For a vanilla whipped cream, use ingredients such as vanilla extract or vanilla bean paste. Chocolate whipped cream recipes can include melted chocolate or cocoa powder. Or white chocolate! Want to make a sugar-free whipped cream with a flavoring? Use stevia drops to sweeten it.
- 1/4 cup heavy cream
- 2 teaspoons powdered sugar
- 4 large strawberries (ripe, mashed)
Whip the cream with sugar to soft peaks. You can use a hand mixer or a stand mixer with the whisk attachment. Whisking by hand is quite tedious, so stick with an electronic mixer.
Add the mashed berries and continue whipping until the mixture forms stiff peaks and a traditional whipped cream texture. (You can use the whipped cream immediately, as it may not retain its texture after a day or so in the refrigerator.)
- Only use whipping cream or heavy cream. Whipping cream has 30 percent to 35 percent of fat, while heavy cream has about 36 percent milk fat. Put aside your love of alternative milk such as soy milk or almond milk—they will not work as well.
- Use a food processor instead of a stand mixer or hand mixer. This will make sure your whipped cream can last even longer.
- Freeze leftover whipped cream and then let it thaw to use it.
- If you add melted chocolate or warmed mashed fruit, let it cool to room temperature or it can melt the whipped cream.
- Flavors can be whipped in while whipping the cream or you can whip the cream first and then fold in the flavors with a spatula.