I think that I should just let the strawberry whipped cream photos speak for themselves. 
The strawberry whipped cream photos say, "Don't you want me, baby? Don't you want me, oh, oh, oh?" If you don't get this reference, watch the video at the end of the post. In the meantime, follow the recipe below and put some strawberry whipped cream on your pound cake cupcakes or on anything else that comes to mind. Strawberry Whipped Cream Recipe
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 4 tablespoons food processed strawberries (take some fresh strawberries, wash them, remove the stems, and throw them in the food processor until they become a thick, seedy liquid)
- Whip cream until it looks like whipped cream.
- Mix in sugar.
- Mix in strawberries until just combined.
- Be sure to frost your cupcakes before you eat all of the strawberry whipped cream.
Mouthwatering!!
ReplyDeleteMmm. I love strawberries dipped in whipped cream, but actually putting them in whipped cream? It's almost too much. Almost. The whipped cream looks divine; can't wait to try it!
ReplyDeleteOh my! You totally read my mind- and took it a step further. I love pound cake with strawberries and whipped cream. These look delectable. I bet this whipped cream would be great with chocolate cupcakes as well.
ReplyDeletePerfect, perfect perfect topping for the pound cake cupcakes! And here, I was going to use chocolate frosting! This is wwwaaayyyy better!
ReplyDeleteAnd I agree with kamailesfood, these would definitely be yummy on chocolate cupcakes too!
Great minds think alike! I wanted a strawberry frosting and made a white chocolate ganache and a strawberry reduction and it was delicious. I do like the simplicity of yours with just whipped cream and strawbs. Mmmm
ReplyDeleteDo you have a good strawberry cupcake recipe? The one I made recently was a bit muffiney.
This looks delicious! Do you think it is thick enough to use between 2 cookies for a cookie sandwich?
ReplyDeleteThat first shot is spectacularly drool inducing!
ReplyDeleteAnd I love the directions. Who needs a verbose description when "whipped until it looks like whipped cream" will do?
These pictures are irresistable. I went out and bought out-of-season strawberries and heavy cream last night. And I made a pound cake. Today, the two shall meet. Yum!
ReplyDeleteYou should be ashamed of yourself tempting people like this.....I am suppose to be on a healthier diet!!!!!
ReplyDeleteI do however like this lighter version frosting....
Oh that looks so gooood! :)
ReplyDeleteThanks all!
ReplyDeleteJenny - Here's the strawberry cupcake recipe that I like. http://www.cupcakeproject.com/2007/06/strawberry-cupcakes-with-champagne.html
Tashva - What'd you think??
Beautiful! Even though I'm allergic I would eat this.
ReplyDeleteSo DAMN incredible looking!! Will have to try this one for sure!!
ReplyDeleteWonderful! I'm bookmarking this recipe and can't wait to make it!
ReplyDeleteI made this recipe this weekend. IT IS WONDERFUL! I used it on chocolate cupcakes and wanted to eat the whole batch. I heavily frosted 12 cupcakes with this one recipe and had some left over. I will definitely make this again!
ReplyDeleteI just found your blog today and I am already really enjoying it. You are hilarious and your cupcakes are beautiful!
ReplyDeleteI have been reading for a while and never posted, but this whipped cream I could not resist!! I ate it out of the bag!! Absolutely delicious!! Thanks
ReplyDeleteAnon - Thanks for coming out of hiding. Glad you enjoyed!
ReplyDeleteSoooo yummy! I did a double raspberry cupcake(on my blog)and I included the raspberry juice into the icing which was nice but I think I'm definatly going to have to try out your recipe! Amazing!
ReplyDeleteWould sort of sugar do you use and is this super sweet?
ReplyDeleteI just use regular white granulated sugar (not powdered sugar). It's not very sweet at all.
ReplyDeleteDoes this need to be refrigerated and can I put the strawberries in a blender since I don't have a food processor :D
ReplyDeleteI would definitely keep it refrigerated and yes, a blender would probably work just fine.
ReplyDeleteOh! So I won't be able to use it on the cupcakes that I'm planning to make for a friend's birthday then since I'm planning to bring it to school. And I was really looking forward to making this and wowing her with this whipped cream.
ReplyDeleteBummer! How long will they need to sit out? I wouldn't leave them out in the sun for hours, but if you were just taking them into school that could be fine. I'm not a food safety expert though.
ReplyDeleteThey're not really sitting out in the sun since I'm planning to put the cupcakes in a foil pan and covering it with foil but they still won't be refrigerated. School's about 6 hours, but she'll probably carry the cupcakes into the classroom, so wait... I think I may be able to use it then and I'm only doing 15 cupcakes since it's her 15th birthday, and by 2-3 hours, it might be all gone.
ReplyDeletehi i just started reading your blog and i have a question (im not very good with the whole cupcake jargon aha) but i was wondering how would i frost my cupcake o_O" before i put the whipped cream?
ReplyDeleteHelen - I was just saying that the whipped cream is so good that you might want to eat it out of the bowl.
ReplyDeleteoh, this looks good! i am going to use it for my dad's birthday, but i was wondering about how many strawberries did you use?
ReplyDeleteAnon - It depends on the size of the strawberries so it's really hard to say. Maybe 10-20 really small ones or 5-10ish of the jumbo ones?
ReplyDeleteWould I need to double the recipe amount to frost a single-layer, 9X13 cake?
ReplyDeleteYou might want to just to be safe. It really depends on how thick you want to spread the frosting.
ReplyDeletedoes 4T mean 4 tablespoons of strawberry puree?
ReplyDeleteAnon - Yes, that is exactly it.
ReplyDeletethis stuff is freaking amazing. thank you so much!
ReplyDeleteWould you be able to use this frosting ahead of time on cupcakes? I would need to frost these a day before and am unsure if the whipped cream would lose its shape and become runny. Can you please advise? Would you recommend adding gelatin to the whipped cream to stabilize it? Thanks!
ReplyDeleteAlice - If you pipe it the day before and then refrigerate it, you should be fine. I've never tried using gelatin, but that might help.
ReplyDeleteThanks for the quick response! I'll be trying this out next week and possibly using gelatin if there isn't enough room for 60 cupcakes in the fridge. It was a tough choice choosing between this frosting and the vanilla buttercream (which I'm IN LOVE with). I hope the strawberry whipped cream isn't too rich for 2-6 yr olds! :|
ReplyDeleteI am curious, does the sugar tend to make the icing gritty? I am big on texture. I am always cautious of using regular sugar for icing for fear of the grit. This looks so good, I would love to try it. I am just wondering if I should try powdered sugar instead?
ReplyDeleteChaos - I don't think it tastes gritty. It blends right into the whipped cream. Give it a go and let me know what you think.
ReplyDeleteI am going to try a test batch tomorrow. I will let you know how it goes. Thanks for the super quick response!
ReplyDeleteI think I need to try this soon on top of Lemon Cupcakes with Lemon Curd filling...that would be yuuuumy!
ReplyDeleteOh. My. Goodness. This recipe is amazing. It's all I hoped it would be and more. I have a new favorite cake addition...although, let's be honest - this might just be my new favorite thing period. Thanks for posting! Amazing!
ReplyDeleteOMG! This looks so good! Can't wait to try!
ReplyDeleteJust made a batch of strawberry cupcakes and topped it with this strawberry whipped cream frosting. Both were light and airy and yummy. My 12 year old daughter said it was like biting into a strawberry cloud. I found that to be the perfect description of this dessert.
ReplyDeleteWill the whipped cream go runny in warm environment? I'm staying in Singapore where everyday is summer.
ReplyDeleteCan we use on non-dairy whipping cream instead?
Yes, it will get runny in the heat. I've never tried non-dairy whipped cream so I can't really help there. Sorry. :(
ReplyDeleteAre you kidding? This whip cream is one of the best things I've ever tasted. Thank you so much for sharing!
ReplyDeleteYikes! Need help...I used Agave syrup instead of white sugar )not a good idea). The whipped cream is not thick and spreadable, plus it is way too sweet (forgot to use less Agave then what recipe calls for Sugar). Any thoughts on how I can thicken without sweetening anymore?
ReplyDeleteThanks for any suggestions. I hate to waste the whole batch. My cupcakes need something.
Anon - Bummer! You probably just have to toss it. I hate to tell you that, but sometimes that's the way it goes. :(
ReplyDeleteJust made some for my little sisters bday cupcakes! Delish! <3
ReplyDeleteWill this frosting work okay in between layers of cake and on top or will it run?
ReplyDeleteAnon - It will work. You can also use powdered sugar instead of granulated sugar to make it a bit thicker.
ReplyDeleteIf I wanted it to be just regular whipped cream frosting can I just leave the strawberries out?
ReplyDeleteLaura - Yes mam!
ReplyDeleteThis strawberry whipped cream paired perfectly with my strawberry cupcakes! It was such a great alternative to a heavy frosting or buttercream! It was so light and almost tasted like strawberry ice cream! I loved it! Oh, and thanks for adding that last step to the recipe.... You were so right. I couldn't resist eating it out of the bowl while I was frosting my cupcakes!
ReplyDeleteomg i'm so glad i found your recipe. i make chocolate covered strawberry cupcakes and ur icing is perfect on them. your a life saver. i had so much trouble finding an icing that worked with these! now they are a big hit and everyone keeps asking me to make them for there parties and events!
ReplyDeleteWould this be good on angel food cake?c
ReplyDeleteI didn't quite believe the hype, and thought I'd be able to resist eating the leftovers, I was wrong! This stuff is amazing. I put it in and on top of a sponge sandwich for my son and his friends at nursery. Thanks so much for the recipe.
ReplyDeleteHi there! was just wondering about the kind of sugar used. Should i be using confectionary sugar(icing kind) or regular?
ReplyDeleteP/S: looking forwrad to try this one out!!! looks phenomenal!yumzx!
ok so I'm making angel food cupcakes and usoing this as frosting and I'm wonder since they won't be used till lunch tomorrow should I chill them or leave them at room temperature
ReplyDeleteSharm - Sorry for the VERY delayed response. You can make this with either type of sugar.
ReplyDeleteDeanna - Hope you chilled them and it worked out well.
Yummy! This was super great on the cupcakes I made today for my graduation party. I even had enough left over to serve with the angel food cake that someone had brought. Everyone loved it, thanks!
ReplyDeleteThis is amazing. Its a big hit with my family and friends.
ReplyDeleteHow many strawberries?? What does the (T) stand for? This frosting looks AMAZING, I can't wait to try it!
ReplyDeleteJennaM - T is for tablespoon. The number of strawberries depends on the size of the berry.
ReplyDeleteDoes the Frosting need to be refrigerated or will the sugar keep it from going bad if they sit out on the counter?
ReplyDeleteAnon - Yes, it must be refrigerated or the whipped cream will collapse.
ReplyDeleteBaker Girl-I can't wait to try this. Just not sure what the T stands for in the recipe. It says 4 T Strawberries. What does that mean?
ReplyDeleteI updated the recipe to show that T is for tablespoon and C is for cup.
ReplyDeleteH - Make sure that the whipped cream is really cold. That will help.
ReplyDeletedo you think this would taste good on top of chocolate cupcakes filled with homemade chocolate mousse? or would it be too much?
ReplyDeleteFrom experience with whip cream frosting I have learned if you add cream cheese to it it will stabalize it some more so it can sit out longer
ReplyDeletemmm I am 8 months pregnant, and this is exactly what I have been craving. I will be trying it out tomorrow!
ReplyDeleteK, I made it and DELICIOUS!! I put 7 T of strawberry puree... yummm
ReplyDeleteI frosted Devil's Food cupcakes with this frosting and they were so beautiful! I got so many compliments that this is definitely going into my recipe box! There was even extra that I left out to dip strawberries in :)
ReplyDeleteDoes this need to be refrigerated or can it set out?
ReplyDeleteAnon - it has to be in the fridge.
ReplyDeleteThis seems really good i cant wait to try it!
ReplyDeleteI just made this and put it on chocolate cupcakes. AMAZING!!! had to fight the kid for the bowl LOL
ReplyDeleteI have on questionn ! I just wanted to know how you felt about strawverry ontop of strawberry, like cake and icing? too much?
ReplyDeleteNot too much! Lots of strawberry is fantastic!
DeleteI want to try this on a batch of 24 cupcakes how many Grams/oz would I need of the ingredients. Or are the quantities given enough for 12cupcakes?
ReplyDeleteYou should double it for 24 cupcakes.
DeleteThis frosting is amazing!! I use white cake mix and make a round layer cake, doubled up on the recipe, and my family is addicted! I'm going to make another one right now, and my parents want me to make another cake for the next church function!
ReplyDeleteI just made this! I put it on top of chocolate cake from box mix. Sliced some strawberries to put it on top. It taste really good!! Thanks for sharing the recipe!
ReplyDeleteyum!!!!
ReplyDeleteOOOOMMMMGGGGG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SOOOOO GUD! I LUUUUV this recipe!!!!!!! I am licking my strawberry whipped cream-covered fingers right now...mmmmmmmmmmm.....
ReplyDeleteCan I do this without using a food processor? Just a blender? I want to use fresh strawberries.
ReplyDeleteA blender should work.
DeleteI just smashed them up with a dull end of a flat bottomed cup. worked great!
DeleteMy Great-grand-mother has been making this recipe for as long as she can remember (and her mother before her). They lived on a farm and it was a special summer treat except that they had to do it by hand... :) Delicious!
ReplyDeleteWould this work well with the ULTIMATE vanilla cupcake?
ReplyDeleteYES! :)
DeleteI was so excited to make this but I tried and did something wrong! The cream ended up curdling after I added the strawberries. Maybe I added the strawberries before the cream was whipped enough? Should I wait until it has stiff peaks like finished whipped cream does, or right before?
ReplyDeleteHmm.. sorry to hear that happened. Yes, you should wait until the whipped cream is finished, but I'm not sure if that was the problem. Not sure what happened. Sorry. :(
DeleteCould this be used with cool whip instead of making your own whipped cream?
ReplyDeleteI don't see why not.
DeleteMy sister has made these cupcakes several times and they are delicious! I decided to make them for a co-worker who is allergic to dairy. I found this recipe for non-dairy whipped cream and will try it tonight. Will let you know how it turns out.
ReplyDeleteWorld’s Easiest Non-Dairy Whipped “Cream”
1 can coconut milk
1/4-1/2 cup powdered sugar (or other sweetener of your choice)
1/2 to 1 teaspoon vanilla
Put can of coconut milk in the refrigerator overnight. The next day, open it and spoon out into a bowl (it should be somewhat hardened from refrigeration). Add powdered sugar and vanilla.
Whip until it resembles whipped cream. Serve!
How'd it come out? Sounds great.
DeleteThis was beyond delicious. I used a little more strawberries and quickly beat them in at the end and used a wide piping bag to frost. Then I added a dab of edible pink glitter on top for fairy quality cupcakes :) There was a big fight in the kitchen to lick the bowl when frosting was complete! We were thinking this might be phenomenal with mangoes as well.
ReplyDeletehow do u think this will turn out if i let my strawberries sit in vodka before i puree them to make the icing
ReplyDeleteWill this work with the frozed strawberries in syrup?
ReplyDeleteI used this recipe for my chocolate strawberry trifle. I tasted this whipped cream as directed and then added a capful of vanilla flavoring and a smidge more stawberry puree.
ReplyDeleteInstead of whipped cream, I like to dip strawberries in sour cream than dip it in brown sugar, than oh my lord does that taste great just like that!
ReplyDeleteHi thanks for your blog. I tried this whip cream just recently and it was runny. It was still good. I spooned it on the plate next to the cake that I frosted with a cream cheese frosting. And everyone loved it.
ReplyDeleteI am just curious as to why it was runny. Should I keep beating it? I am afraid it will turn into butter....
Any suggestions are welcomed.
Thanks. ;D
I made this strawberry whipped cream to ice a white cake for my daughter's 5th birthday today. Her request was white cake with pink icing, and that's just what she got.
ReplyDeleteWow, was it delicious. I may never make plain whipped cream again!
This is a great whip cream to try for some cupcakes for my bf this valentines day but I am just wondering, can I use non-dairy whip cream instead of heavy whip cream?
ReplyDeleteI tried this recipe for Icing the valentine day Cupcakes. They were awesome.. All my friends wanted the Recipe..Too good..
ReplyDelete