Easy Strawberry Whipped Cream Frosting

Why This Recipe Works

This strawberry whipped cream frosting stands out for many reasons. 

• Easy. I'm not going to say this takes no time to make, but nothing about it is difficult. You'll need to reduce the pureed strawberries a bit and whip the cream, but really, that's about it. And if you use a stand mixer, most of the work is done for you.
• Real strawberry flavor.  This recipe uses real strawberries, which not only gives the whipped cream a gorgeous color but also gives it a delicious natural flavor. Reducing the strawberries concentrates the strawberry taste, and adding it to the fresh whipped cream, it makes for a mouthwatering topping for almost any dessert.
• Homemade is just...better. It's not that I've never used things like Cool Whip or a frozen whipped topping before. In a pinch, those are good stand-ins. But the taste of homemade whipped cream, which is light, fluffy, and creamy, is far superior in taste and texture compared to store-bought alternatives. 
• Stabilized whipped cream. If I'm using whipped cream as a topping for berries or something I'm serving right away, I generally don't add much sugar to it. But for something like icing a cake, or even a fruit dip, I want it to have a bit more oomph, and I want it to stay that way and not start melting or deflating a couple of hours after it's made.  That's where the powdered sugar comes in. Adding powdered sugar gives the whipped cream frosting a bit more sweetness, and it also helps stabilize the whipped cream, meaning it won't melt all over your beautiful cake after you've iced it. In fact, it will keep its form for days!  I've played around with the amount of powdered sugar to use in this recipe a lot, and this one works every time!

Key Ingredients

You only need 4 simple ingredients to make this dessert topping.

• Fresh strawberries. Opt for ripe, juicy strawberries for the best results. If your strawberries are lackluster, your whipped cream will be too. 
• Heavy whipping cream. Cold whipping cream forms the creamy base of the frosting and gives it its light and airy texture.
• Powdered sugar. A little bit of sugar sweetens the frosting and stabilizes the whipped cream.
• Vanilla extract. Adds a subtle hint of vanilla flavor, complementing the strawberries beautifully.

How To Make Homemade Strawberry Whipped Cream

Making this strawberry frosting is simple and requires just a little bit of patience.

Step 1: Prepare the strawberries. Rinse and dry the strawberries, then add them to a blender or food processor. Pulse until smooth.

Step 2: Reduce the strawberry puree. Transfer the strawberry puree to a small saucepan over medium heat. Allow it to come to a boil, then reduce the heat and simmer until reduced by about two-thirds. (This should take about 20 minutes.) Let cool and refrigerate until chilled. (You'll only need about ⅓ cup of the puree for the whipped cream, so if you have extra, you can just save it for another recipe.)

Step 3: Whip the cream. In a large bowl, whip the heavy cream using an electric mixer or stand mixer until soft peaks form.

Step 4: Add some sweetness. Stir in the vanilla extract, powdered sugar, and ⅓ cup of the strawberry puree.

Continue whipping. Whip for an additional 2-3 minutes until the frosting is light and fluffy.

Expert Tips

• Chill your bowl and beaters. Put your mixing bowl and beaters in the freezer for 10 minutes before you start. Cold equipment helps the cream whip faster and hold its volume longer.
• Use cold cream. This is non-negotiable. Warm cream won't whip. Keep it refrigerated until the moment it goes in the bowl.
• Don't rush the reduction. The longer you simmer the strawberry puree, the more concentrated the flavor. Aim for a deep, jammy color - pale pink won't give you the strawberry punch you're after.
• Let the puree chill completely. Adding warm puree to whipped cream will deflate it. Give the reduction an hour in the fridge, or speed it up with a bowl of ice water underneath the saucepan.
• Stop before stiff peaks. Once you add the puree, mix just until it's combined and thick. Overmixing at this stage can break the cream.
• Use all the powdered sugar. It's doing double duty here - sweetening and stabilizing. Don't cut it back or the frosting won't hold its shape.
• Short on time? Skip the reduction. Substitute 1 cup of freeze-dried strawberries, crushed to a fine powder, for the fresh strawberry reduction. No cooking or chilling required. The flavor is more intense and slightly different, but the frosting comes together in under 10 minutes.

Why Cook the Strawberries First?

Fresh strawberries have a high water content, and adding them raw to whipped cream will make it thin and runny. Cooking the strawberries down into a concentrated puree removes most of that excess moisture while intensifying the berry flavor.

The puree is ready when it's thick and jammy - not pourable. Then it needs to chill completely before it goes anywhere near the cream. Warm puree deflates whipped cream fast.

This step is what separates a frosting that holds its shape from one that slides off the cake.

Fresh Vs. Freeze-Dried Strawberries

This recipe uses fresh strawberries, cooked down for a concentrated flavor that's natural and bright without being artificial-tasting.

Freeze-dried strawberries are a good alternative when you're short on time - crush them to a fine powder and fold them directly into the cream with the powdered sugar. No cooking, no cooling. The flavor is more intense and slightly candy-like, and the color tends to be a deeper pink. One cup of freeze-dried strawberries replaces the fresh strawberry reduction.

Both work. Fresh tastes better in my opinion, but freeze-dried is the faster one.

How to Stabilize Whipped Cream for Frosting

First, let's talk about what stabilizing means. It's simply adding a bit more whipped air and sugar to the cream so that it keeps its shape and prevents it from becoming deflated or runny. This is especially helpful when using whipped cream as a frosting for cakes. Stabilized whipped cream holds its shape instead of deflating or weeping. Here are the most common methods:

• Powdered sugar. The easiest approach, and what this recipe uses. Add 1 cup of powdered sugar per 2 cups heavy cream. It sweetens the frosting and keeps it firm in the refrigerator for up to 4 days.
• Gelatin. Neutral flavor, very firm. Good if you need frosting that can sit out at room temperature. Dissolve 1 teaspoon unflavored gelatin in 1 tablespoon cold water, let it bloom, then warm gently and whip into the cream.
• Cream cheese. Adds body and a slight tang, making a denser, richer frosting. Good for pipes and decorative work. Whip 4 oz softened cream cheese separately, then add the cream and proceed as usual.
• Instant pudding mix. Thickens and flavors at once. Use 1 tablespoon per cup of cream. The flavor of the pudding will come through.

I did make this recipe with a few different stabilizers to see which one I preferred. I tried using gelatin, which worked well but didn't really add much flavor. Cornstarch also stabilized the cream, but I found it to be too gritty. I didn't try instant pudding mix, but that is another option since it also usually contains gelatin. (Although in that case, you may as well use just gelatin unless you're looking to add a specific flavor from the pudding.) While all of these technically "work", I love the sweetness the powdered sugar adds, and love that it created a super smooth and creamy frosting that still held up well to time and heat.

Why is My Strawbery Whipped Cream Frosting Runny?

I feel your pain, and I'm here for you. A few common causes:

• The strawberry puree wasn't reduced enough. It needs to cook down until thick and jammy. If it's still thin and pourable, it'll thin out the cream when you add it.
• The puree was added warm. Even a slightly warm puree will deflate whipped cream. Chill it completely - at least an hour in the fridge, or set the saucepan in a bowl of ice water to speed it up.
• The cream wasn't cold enough. Cold cream is non-negotiable. Pull it from the fridge right before you use it, and chill your mixing bowl and beaters in the freezer for 10 minutes first. That extra step makes a real difference.
• The cream was over-whipped before the puree was added. You want soft peaks before you fold in the puree, not stiff peaks. It firms up more as you finish whipping. Once you fold in the puree, increase the speed. Whipping cream will thicken faster at higher speeds, typically taking 5-6 minutes to reach stiff peaks.

Will Strawberry Whipped Cream Frosting Really Hold Its Shape?

Yes - for simple frosting, soft swirls, and filling between cake layers. The powdered sugar stabilizes the cream, and the cooked puree adds flavor without extra liquid, so the frosting stays firm in the refrigerator for up to 4 days.

It's softer than buttercream, so it's not the right choice for detailed piping, tall stacked decorations, or desserts that need to sit at room temperature for hours. For chilled desserts, cakes, cupcakes, shortcakes, and pies, it works beautifully.

Can You Use Strawberry Whipped Cream Frosting For Cake?

You sure can! This frosting works well for layer cakes, cupcakes, angel food cake, pound cake, strawberry shortcake, and pies. It's best for simple frosting, soft swirls, and thin fillings between layers.

Because it's whipped cream, it's softer than buttercream. Keep any cake or cupcakes frosted with this refrigerated until right before serving. Don't leave them out in warm weather - the frosting will start to soften.

If you're frosting a tall layer cake, chill the cake itself before frosting and work quickly so the cream stays cold.

Can You Make This Whipped Cream Frosting With Other Fruits?

Absolutely! I think raspberries, lemon, or cherries would be delicious!

Make Ahead And Storage

• Make ahead. This frosting can be made up to 24 hours in advance and stored in the fridge until you're ready to use it.
• Storage. This strawberry frosting is best enjoyed fresh, but can be stored in the refrigerator for up to 4 days. (Keep in mind that by day four, it may be a bit deflated.)
• Freezing. This frosting is best enjoyed fresh. The whipped cream will not freeze well and will deflate once defrosted.

How To Use Strawberry Whipped Cream

This easy dessert topping can be used on all sorts of things. Here are a few ideas:

• As a frosting for a cake. I love it on a vanilla strawberry cake but you could also use it to top strawberry shortcake, angel food cake, pound cake, cheesecake, or even on a simple white cake.
• As a Jell-O topping. Growing up, Jell-O "salads" were a staple at family gatherings. This whipped cream would work great on top of strawberry Jell-O.
• As a fruit dip. This whipped cream gets thick, making it a great dip for a fruit tray and the perfect summer treat.
• Make strawberry parfaits. Add a few graham cracker crumbs or biscuits to a small bowl, and layer with the whipped cream and fresh strawberries. Delicious!
•  On top of ice cream. This makes a delicious topping for a strawberry sundae or a banana split! (Try it on my strawberry shortcake ice cream!)
• As a topping for pies. An obvious choice! This delicious, fluffy strawberry whipped cream would be great on top of a fresh strawberry pie.
• On top of fresh fruit. This is a natural topping for fruit when you just want a simple dessert. 

More Delicious Strawberry Dessert Recipes

If you try this Easy Strawberry Whipped Cream Frosting, leave a star rating and let me know what you think in the comments below! And don't forget to tag me on Instagram @frontrangefed with a pic - I'd love to see how yours turns out and how you end up using it!