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
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
RUSTIC STRAWBERRY TART AND SWEETENED WHIPPED CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Add the strawberries to a bowl along with the sugar, flour, vanilla extract, lemon zest and lemon juice and toss together until well combined. Set aside while you prepare the crust.
- Lightly flour your work surface so the crust doesn't stick. Unroll the pie crusts and lay one on the other, overlapping about halfway. Use a rolling pin and roll the crusts in the center to join them together and to spread them out slightly. It should be about 19 inches by 11 inches and fit on a sheet pan.
- Use a knife to round the top and bottom edges slightly and along the sides to neaten up the edges; no more than 1/2-inch of dough should be cut away. (Discard the extra dough.) Transfer to a parchment-lined-sheet pan.
- Spoon the strawberry mixture into the center of the dough leaving a 1-inch border around all sides. (Be sure they aren't too mounded so they bake evenly in the oven.) Working carefully, fold edges of the dough up and over the strawberries, pleating them as you go.
- In a small bowl, whisk the egg and 1 tablespoon water together. Use a pastry brush to lightly coat only the folded edge of the dough.
- Place the sheet pan into the oven and bake the tart for 30 minutes. Rotate the pan halfway through the bake to make sure it bakes evenly. While it is baking, heat the apricot preserves in a small pan with a splash of water until warmed through.
- When the crust is golden brown, remove it from the oven. Brush the strawberries gently with the warmed apricot preserves and cool completely before cutting and serving with the Sweetened Whipped Cream.
- With a whisk, a handheld mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream and white sugar until it has formed soft peaks.
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 CUPCAKES WITH WHIPPED CREAM FROSTING
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That's why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. -Lisa Kaminski, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.
Nutrition Facts : Calories 353 calories, Fat 21g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 184mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
WHIPPED STRAWBERRY CREAM CHEESE FROSTING
Light, fluffy frosting that also holds well for piping.
Provided by Anonymous
Categories Desserts Frostings and Icings
Time 45m
Yield 15
Number Of Ingredients 6
Steps:
- Chill a large glass or metal bowl and the beaters from an electric mixer for 30 minutes.
- Beat heavy cream in the chilled bowl with the electric mixer until stiff peaks form, about 5 minutes.
- Beat cream cheese in a separate bowl until creamy, 1 to 2 minutes. Add butter; mix until well blended, 1 or 2 minutes. Stir in strawberry puree and vanilla extract. Add confectioners' sugar and mix until well blended.
- Fold the whipped cream into the cream cheese mixture; lift and fold gently until whipped cream is evenly incorporated.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 10.8 g, Cholesterol 27.3 mg, Fat 8.6 g, Protein 0.8 g, SaturatedFat 5.4 g, Sodium 48.2 mg, Sugar 10.2 g
STRAWBERRY CREAM CAKE
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
- Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g
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
FRESH STRAWBERRY PIE WITH WHIPPED CREAM
This attractive fruit pie from Judy Watson in Newmarket, Ontario is almost too pretty to eat, but no one will be able to resist the juicy whole strawberries and delightfully sweet glaze that fill the tender pie crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. , With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell. , In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. , Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.
Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 40g carbohydrate, Fiber 3g fiber), Protein 2g protein.
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