Fresh Strawberry Whipped Cream

Name: Fresh Strawberry Whipped Cream
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3/4 teaspoon unflavored gelatin; 2 tablespoon cold water; 1 3/4 cup cold heavy cream; 1/3 cup confectioner's sugar; 1 teaspoon vanilla extract; 1/2 cup strawberry puree, directions for this in direction step #1

fenway @Fenway

This is a fresh light delicious filling and frosting for cakes, cupcakes, brownies, pies, tortes, as a fruit dip or topping for drinks and hot chocolate. Its stabalized with gelatin so will keep its shape when stored in the refrigerator. It should be used with in two days for best flavor

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Ingredients

10 mins

6 servings

3/4 teaspoonunflavored gelatin
2 tablespooncold water
1 3/4 cupcold heavy cream
1/3 cupconfectioner's sugar
1 teaspoonvanilla extract
1/2 cupstrawberry puree, directions for this in direction step #1

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Steps

10 mins

1

You will need about a 1/2 pint container of fresh strawberries. Stem and slice them, place in a food processor and puree to a slightly chunky puree
2
3

Dissolve gelatin in the cold water in a heatproof bowl for 5 minutes
4

Heat a small skillet with simmering water, add bowl of gelatin and stir until dissolved. Turn off heat and let it sit in warm water until ready to use
5

Beat cream to soft peaks, add confectioner's sugar and vanilla and beat until it holds its shape
6

Fold in strawberry puree until well combined
7

This whipped cream is delicious for cakes, cupcakes brownies, pies, tarts, as a fruit dip and to garnish drinks and hot chocolate

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Cooksnaps

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fenway @Fenway

on February 01, 2016 18:42

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.