• Stabilized Strawberry Whipped Cream


    strawberry maria

    This recipe is absolutely delicious for a cake filling, cake frosting, pancake or crepe topping or straight with a spoon. The stabilization using gelatin makes this recipe not vegetarian, but allows you to pipe it onto a cake with some great staying power.  Piped shell designs on a cake have lasted me several days in the refrigerator with no change in their shape.  Perfect for when you want a light dessert and not a mouthful of traditional, overly sweet frosting.   If you want to make this vegetarian, simply omit the gelatin, keep refrigerated, use and consume as soon as you can (within a couple hours).

    from The Cake Bible by Rose Levy Beranbaum (an essential in every kitchen, in my opinion)


    • 2 1/2 teaspoons powdered plain gelatin (like Knox – not flavored/Jello)
    • 1 cup strawberry puree
    • 2 cups heavy cream
    • 7 tablespoons sugar


    Prepare the puree:  Drain frozen strawberries over colander.  Puree defrosted strawberries in food processor.  If you like, you can reduce and concentrate the remaining strawberry juice from the draining process by heating it and adding it to your puree, but I have not noticed a taste difference if I just leave it out.  A 20 ounce bag of frozen strawberries will make more than enough puree.

    Make the gelatin:  In a heatproof measuring cup, place powdered unflavored gelatin and 1/4 cup puree and allow to sit for 5 minutes. Microwave measuring cup with puree for a few seconds, stirring once or twice, until melted but not hot. Remove the cup and stir the gelatin mixture into the remaining puree. Stir in sugar. The mixture should now be cool to the touch (not warm or ice cold) – the puree should already be a little cold from the fridge.

    Make the whipped cream:  In a chilled bowl beat the heavy cream (2 cups) just until it mounds softly when dropped from a spoon. Add the sweetened puree and beat just until stiff peaks form when the beater is raised.

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