I’ve been making strawberry whipped icing for years, and it’s always a hit with my family. The recipe is simple, yet the result is so impressive.
It’s a perfect topping for cakes, cupcakes, and even fruit. My kids love it when I make this icing for special occasions or just as a fun treat after dinner.
I’ve tried various recipes over the years, but this one remains my go-to because of its ease of preparation and the fact that it’s made with wholesome ingredients. One of the things I appreciate most about this recipe is that it’s adaptable to different flavors – you can add vanilla extract, lemon zest, or even use different types of sugar to give it a unique twist.
My family is quite particular about their desserts, but they all agree that this icing is a game-changer. It adds a nice sweetness to any dessert without being too overpowering.
Plus, the strawberries give it a lovely pink color that makes it perfect for springtime celebrations. As an added bonus, this icing is relatively healthy compared to traditional frostings – it’s low in calories and fat and packed with vitamin C from the strawberries.
Over the years, I’ve tweaked the recipe to suit my family’s tastes and dietary needs, and now I’m excited to share it with you so you can enjoy its benefits as well.
Strawberry Whipped Icing
4.6 from 687 votes
This light and fluffy strawberry whipped icing is made with fresh strawberry puree and heavy cream. It is perfect for topping cakes, cupcakes, or as a filling for pastries.
1Place the chopped strawberries and granulated sugar in a small saucepan over medium heat.
2Cook for 5 to 7 minutes, stirring occasionally, until the strawberries break down and release their juices, then remove from heat.
3Pour the cooked strawberry mixture through a fine mesh strainer into a bowl, pressing with a spoon to extract as much liquid as possible.
4Discard the solids and let the puree cool completely to room temperature, about 10 minutes.
5In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
6Beat with an electric mixer on medium-high speed for 2 to 3 minutes until soft peaks form, meaning the cream holds a gentle peak when the whisk is lifted.
7Add the cooled strawberry puree to the whipped cream and continue beating on medium speed for another 1 to 2 minutes until stiff peaks form.
8The icing should be thick and hold its shape without being grainy.
9Use the strawberry whipped icing immediately to frost your dessert, or refrigerate it for up to 2 hours before using.
10If refrigerated, re-whip briefly with a mixer to restore its fluffy texture before spreading.
🔧Equipment
Small saucepan
Fine mesh strainer
Mixing bowl
Electric mixer or stand mixer with whisk attachment
For a vegan version, substitute the heavy cream with full-fat coconut cream and use a plant-based powdered sugar. The icing is best used immediately but can be stored in the refrigerator for up to 2 hours; re-whip before use to restore fluffiness.
Watch Video Of How Strawberry Whipped Icing Works
This strawberry whipped icing recipe has become a staple in my household over the years – and I’m confident that once you try it out, you’ll see why! Not only is it incredibly easy to make (no fussing around with complicated equipment), but also its health benefits make me feel like I’m doing something right for my family’s diet.
And don’t even get me started on how versatile this recipe is – whether you want something light and sweet or rich and indulgent (depending on your mood), there’s no need to worry because this icing has got your back! So go ahead – grab some fresh strawberries (or frozen ones if that’s all you have), pull out your trusty mixer (or old-fashioned whisk if that’s what floats your boat!)
, and let’s get whipping up some creamy deliciousness!
❓ Frequently Asked Questions About Strawberry Whipped Icing
Q: What type of sugar should I use for this recipe?
A: You can use either granulated sugar or powdered sugar for this recipe – both will work beautifully. However, if you’re looking for a slightly more intense flavor, I recommend using powdered sugar.
Q: Can I make this icing ahead of time?
A: Yes, you can make this icing ahead of time and store it in an airtight container in the refrigerator for up to three days. Just be sure to give it a good stir before serving.
Q: How long does it take to whip the cream?
A: The time it takes to whip the cream will depend on your mixer or how strong your arm muscles are! In general, you’ll want to whip the cream until it becomes stiff and forms soft peaks – this should take around 5-7 minutes with a stand mixer or about 10-12 minutes with a handheld electric mixer.
Q: Can I use frozen strawberries for this recipe?
A: While fresh strawberries are ideal, you can use frozen strawberries if they’re what you have on hand. Just thaw them first by leaving them at room temperature or by microwaving them for a few seconds.
Q: How do I store leftover whipped icing?
A: If you’re not planning on using your leftover whipped icing right away, you can store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve it again, simply let it come to room temperature and give it another good stir before serving.
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