Before I figured out how to make chocolate whipped cream, I was extremely inclined toward cool whip. I know.. I'm a pastry blogger. I should most likely like hand crafted whipped cream more than cool whip. Be that as it may, cool whip is simple.
So I set out to make seasoned whipped cream, thinking there must be a way I can do this, and there is!!
Alongside customary whipped cream and chocolate whipped cream, I figure many individuals like strawberry enhanced things, in addition to strawberry whipped cream works out positively for a great deal of sweets – vanilla and chocolate or whatever!
You can utilize it to top a pie, in hot cocoa, use it to ice cupcakes or a cake, use it to cover a natively constructed dessert cake, or use it as the filling in treats sandwiches.
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 4 tbsp strawberry jello powder
- Place a metal mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and strawberry jello powder, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 3 days.
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