Strawberry Whipped Frosting
Very easy and tastes just heavenly. Great for dipping, topping a cake or cupcakes. It is very light and fresh. You can use any fruit you like in lieu of strawberries. I did find this online, but tweaked it a bit.
Very easy and tastes just heavenly. Great for dipping, topping a cake or cupcakes. It is very light and fresh. You can use any fruit you like in lieu of strawberries. I did find this online, but tweaked it a bit.
- Carbohydrate 72.2526437404054 g
- Cholesterol 164.4 mg
- Fat 44.5370587498844 g
- Fiber 2.61056237923952 g
- Protein 2.99485874954812 g
- Saturated Fat 27.6459112499937 g
- Serving Size 1 1 frosting (302g)
- Sodium 48.1334999978982 mg
- Sugar 69.6420813611659 g
- Trans Fat 2.33329837496321 g
- Calories 682 calories
Step-by-step
- Beat the heavy whipping cream with an electric mixer on medium until it begins to look like whipped cream (about 5-10 minutes).
- Continue beating the cream while gradually adding the sugar.
- Continue beating the mixture while adding the pureed strawberries. Beat until fully incorporated.
- Beat in the vanilla extract until fully incorporated.
- Ready to serve.
- Yields about 2 cups (enough to generously cover a 9-inch cake).
- Put in covered bowl in the fridge for an hour or more to get a more chilled firmer frosting.
Substituting frozen berries for fresh fruit introduces excess moisture that will destabilize the emulsion, resulting in a watery pool rather than a stable topping. Heavy whipping cream contains a minimum of thirty-six percent milkfat, which is strictly required to trap air bubbles effectively. When whipping dairy proteins, temperature dictates success; keeping the heavy cream and mixing bowl thoroughly chilled ensures the fat globules hold their shape without collapsing prematurely.
Avoiding Over-Whipping and Graininess
Electric mixers operating on medium speed require five to ten minutes to build adequate structure, but crossing the threshold into butter territory happens rapidly once stiff peaks form. Adding granulated sugar too early in the process weighs down the foam before the fat can properly encase the air, whereas incorporating it gradually maintains volume. Pureed strawberries contain natural acids that can curdle dairy if introduced incorrectly, which makes steady, slow pouring during constant agitation essential for a smooth finish.
Achieving Optimal Structure and Storage
Chilling the finished mixture inside a covered bowl in the refrigerator for at least one hour allows the milkfats to solidify further, yielding a significantly firmer spread for layering cakes. Because fresh fruit puree introduces perishable elements and free water, consuming this topping within twenty-four hours prevents weeping and separation. Using a fine-mesh strainer to remove strawberry seeds prior to blending prevents unwanted grit from interrupting the smooth mouthfeel of the dairy.
