This is the perfect heavy whipping cream for cakes, cupcakes, or as a dip. I am not too big on heavy frostings, classic buttercreams, or cream cheese frosting. I find this frosting to be perfectly balanced, light, and sweet.
This is definitely the type of frosting you want to keep cool in the fridge. On a hot summer day, it will melt all over itself.
INGREDIENTS:
- 2 cups Heavy Whipping Cream
- ½ cup Powdered Sugar
- 10 tbs. Strawberry Puree*
*I used about ½ container of strawberries
INSTRUCTIONS:
In a food processor, lightly puree the strawberries until only a few small chunks remain.
In a stand mixer with the whisk attachment, (or a large bowl with a hand mixer), begin by whipping your heavy whipping cream until light and fluffy.
Add the powdered sugar and beat until combined.
With a rubber spatula, fold in the strawberry puree.
In a stand mixer with the whisk attachment, (or a large bowl with a hand mixer), begin by whipping your heavy whipping cream until light and fluffy.
Add the powdered sugar and beat until combined.
In a food processor, lightly puree the strawberries until only a few small chunks remain.
In my food processor, this took maybe 5 seconds.
With a rubber spatula, fold in the strawberry puree.
You want to be careful and fold it in so you don't disturb the texture of the heavy cream.
Enjoy! I used it on a Lemon Olive Oil cake, if you want that recipe, check it out here. This recipe is also good on its own, without the strawberries but the strawberries add that extra flavor kick.
I think this would also be a really nice dip on a sweet charcuterie board.
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