This Easy Strawberry Whipped Cream Frosting is bursting with the natural sweetness of fresh strawberries and the creamy richness of homemade whipped cream. It's the perfect finishing touch for cakes, cupcakes, pies, and more.
I've always made my own whipped cream for desserts - it tastes so much better than the stuff you buy in the grocery store and takes just a few minutes to "whip" up. And while plain old classic whipped cream will always be a favorite, this strawberry whipped cream is coming in at a close second. It tastes amazing, with just a hint of strawberry flavor.
And, I've learned a new trick! Adding confectioners' sugar to the mix helps stabilize the whipped cream, meaning it won't turn into a runny mess an hour after you make it. This is perfect for when you want to use the whipped cream to ice a cake. (Personally, I love whipped cream as a cake frosting - it's so much lighter than something like buttercream.)
I used this strawberry whipped cream to ice a strawberry vanilla layer cake recently, and it was a huge hit. I'm already thinking of other great ways I can use this! (Check those out further down in the post!)
In This Post
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 down 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 gives it a delicious natural flavor. Reducing the strawberries concentrates the strawberry taste, and added 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!
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.
- Prepare the strawberries. Rinse and dry the strawberries, then add them to a blender or food processor. Pulse until smooth.
- 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).
- Whip the cream. In a large bowl, whip the heavy cream using an electric mixer or stand mixer until soft peaks form.
- 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.
Variations And Substitutions
This strawberry whipped cream recipe is perfect as is, but here are some ways you can mix it up, or substitutions you might want to try.
- Try other berries. Use other berries, like raspberries, lemon, or cherries, for a different taste.
- Use freeze-dried strawberries. While fresh strawberries are preferred for this recipe, you can experiment with freeze-dried strawberries for a different texture and flavor profile.
- Use frozen strawberries. Using frozen strawberries may alter the texture of the frosting, but it can still be done. Thaw the strawberries before blending and proceed with the recipe as directed.
- Use a different stabilizer. 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 in case 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.
Frequently Asked Questions
Believe it or not, yes! The key is in stabilizing the cream so that it holds it's shape for longer and doesn't become runny.
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. To stabilize the whipped cream, you simply need to add powdered sugar to the cream as you whip it. This is my preferred stabilizer for whipped cream, although some people also use things like gelatin, cornstarch, or even pudding mix to help stabilize the cream.
Whipping cream will thicken faster at higher speeds, typically taking 5-6 minutes to reach stiff peaks. Using cold cream and a cold mixing bowl will help your cream to thicken more quickly.
Ensure that your ingredients are cold, and be patient while whipping. If using a hand mixer, start at a low speed and gradually increase to high speed for best results. Depending on your whipping cream, the speed of your mixer, and the coldness of your ingredients, it could take as long as 10 minutes for your cream to thicken.
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.)
Yes, you can make this frosting up to 24 hours in advance and store it in the refrigerator until ready to use.
While fresh strawberries are recommended for the best flavor, you can experiment with freeze-dried strawberries or other freeze-dried fruits for a different twist.
Yep! You can use frozen strawberries, but be sure to thaw them before pureeing.
No. The whipped cream will not freeze well and will deflate once defrosted. This is best enjoyed fresh.
Absolutely! Its light and fluffy texture makes it perfect for filling between cake layers.
Absolutely! I think a raspberry or cherry whipped cream frosting would taste amazing.
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 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!
- 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.
If you try this Easy Strawberry Whipped Cream Frosting, 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!
More Delicious Dessert Recipes
- Easy Berry Compote
- Whipped Creme Fraiche & Citrus Parfait
- Olive Oil Cake With Rosemary & Dark Chocolate
- Strawberry Cheesecake With A Pretzel Crust
- Ice Cream Nachos
- Lemon Cake With Strawberries
- Strawberry Cake Filling
Recipe
Easy Strawberry Whipped Cream Frosting
Ingredients
- 1 ⅓ cup strawberries
- 2 cups heavy whipping cream
- 1 cup powdered sugar (confectioners' sugar)
- ¼ teaspoon pure vanilla extract
Instructions
- Rinse and dry the berries, then add them to a blender. Pulse until smooth, then transfer the strawberry mixture to a small saucepan over medium heat. (No need to strain the strawberries.) Allow the strawberries to come to a boil, then reduce the heat to medium to low and allow them to lightly simmer, stirring consistently until the mixture has reduced. This takes about 20 minutes and should result in about ⅓ cup of puree. (If you have more than ⅓ cup, that’s ok. Save any extra puree to use for another recipe. We’re really just looking to concentrate the strawberry flavor here.) Allow the puree mixture to cool and refrigerate until completely chilled (you’ll want it cold when adding it to the whipped cream.)
- Add the cream to a large, bowl. Using an electric hand mixer, whisk the cream on high until soft peaks start to form. (You can also use a stand mixer with the whisk attachment for this.)
- Stir in the vanilla, powdered sugar, and ⅓ cup of the strawberry puree.
- Whip for an additional 2-3 minutes, or until a light and fluffy texture is achieved.
Notes
- Be sure to use all the powdered sugar in the recipe. This will help stabilize and thicken the whipped cream
- Use cold ingredients. Whipping cream will not thicken if your ingredients are not cold. Be sure that the whipping cream is cold, and that you’ve allowed your strawberry puree to cool completely (or even chill in the fridge) before attempting to make the whipped cream. Using a chilled bowl to whip the cream can also help keep your ingredients cold during the whipping process.
Miri says
Quick easy 👌 perfection!
Sarah Jenkins says
Thanks Miri!
Sue says
What would you use to make it lemon flavor? Maybe lemon curd??
Sarah Jenkins says
Hi Sue, I'm not sure how well the lemon curd would hold up with the whipped cream. I might try instead a bit of lemon juice with lemon zest to give it a nice lemony flavor. Let me know what you end up doing and how it turns out!
Angel says
I’ve tried it but was wondering if you could add gelatin to it to help stabilize it more?
Sarah Jenkins says
Hi Angel,
You could try it but I've found that the powedered sugar does such a great job I haven't ever needed to add gelatin. Let me know if you try it that way!
Vorixia says
This stuff is amazing! I can't tolerate the over powering taste of buttercream, which a lot of cupcake recipes seem to require. This is perfectly sweet and subtle. It's definitely creamy like whipping cream and holds well like frosting, even held up better than the buttercream!
Sarah Jenkins says
Thank you!!
Laura says
Could you use the strawberries as a filling or too liquidy?
Sarah Jenkins says
Hi Laura,
Just the reduced strawberries may be too thin to use as a filling, but you can thicken them by adding a cornstarch slurry and heating that with the slurry over the stove. See my recipe for strawberry filling here! https://www.frontrangefed.com/easy-and-delicious-homemade-strawberry-cake-filling/
Jenn says
Can I use less powdered sugar and gelatin to stabilize it? We don’t like super sweet things.
Taylor Welsh says
Hi, my grandmas bday is tomorrow and im going to make a copy cat Strawberry Passion cake from Coldstone, and i was wondering how this whipped cream froze? Im going to use it as the frosting. Do i need to stabilize it? If so how should i do that? I was also wondering in correspondence to how it froze, how does it thaw? ice cream cakes usually need to sit out at room temp for 10-20 minutes. Thanks!
Sarah Jenkins says
How sweet!! This whipped cream doesn't freeze well unfortunately, but it does stabilize well and will last for 2-3 days in the fridge. What I would do is freeze the cake without the frosting, make the frosting a few hours ahead of time and store in the refrigerator, then remove the cake from the freezer and frost it quickly before serving. (You could even do this while it's setting at room temperature for the 10-20 minutes you mentioned.). Let me know how it turns out - I'd love to see a pic!!
Celeste says
Would this work with other berries such as blackberries? Looks amazing
Sarah Jenkins says
I think it would! The seeds might be a bit bigger with something like blackberries so maybe try straining them out first if that would bother you.
Terri says
Can I use this for piping flowers?
Sarah Jenkins says
I haven't used this icing in a piping bag so I'm not sure. But it does come out fairly thick and it's very stable so should last without melting all over the place like normal whipped cream. Please let me know how it goes if you try it! I'd love to try this for decorating!
Wendie says
This was delicious and so easy! Made a batch of this for some strawberry parfaits I was craving and it totally hit the spot.
Sarah Jenkins says
Thanks Wendie! So glad you liked it!