Though there are several ways to make great-tasting strawberry whipped cream, this method uses a simple ingredient that will give you sweet strawberry flavor and a beautiful pink color. It’s made without fresh strawberries so you can make a batch anytime of the year. Easy to make and delicious to eat!
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This Strawberry Whipped Cream recipe is the latest addition to my collection of flavored whipped cream recipes and it’s a favorite. It’s simple to make using strawberry gelatin, heavy whipping cream and confectioners’ sugar. Because the gelatin adds stability, it’s excellent for piping on top of desserts too.
This whipped cream could also be used as a mousse or mousse layer in mason jar desserts (or similar recipes). It’s indulgent, but so yummy.
Since this strawberry whipped cream is made without fresh strawberries, it’s convenient for those times when fresh fruit is unavailable or decidedly out of season. You can try this recipe with other flavors of gelatin too if you like!
Ingredients You’ll Need
Before you start making strawberry whipped cream, gather the following ingredients:
Strawberry Instant Jello – I used Jell-O Strawberry Gelatin Dessert Mix (you’ll need 2.5 tablespoons measured out from a 3oz or larger box)
Boiling Water – To dissolve the strawberry gelatin powder
Heavy Whipping Cream – Keep heavy whipping cream well-chilled before whipping for the best results
Confectioners’ Sugar – Use confectioners’ (“powdered”) sugar for this recipe
How to Make Strawberry Whipped Cream with Jello Powder
Before we get started, I’ll note that testing this recipe included a lot more trial-and-error than I expected! What I really wanted was for the “super-fast” method to work (where the gelatin powder is whipped right up with the whipping cream), but no matter what I tried, it was grainy. I’ve seen other recipes that manage the whipped cream this way, so I’d love to know if there’s a way around it!
I ended up settling on a method which takes longer, but I found far more reliable.
I’ll give you a quick overview of the “super-fast” method (if you are curious) and then following that I have the improved method I use in this recipe. Grab the printable recipe card at the end of the post for complete instructions.
The Super Fast Method
This is not the method I detail in the recipe below, but I wanted to include it since it was part of my testing. I’d seen other recipes that called for whipping the cream, sugar, and gelatin powder together all at once. While this was fast and easy, I couldn’t discover a way to whip everything and dissolve the gelatin. This method yields a grainy (but still delicious and pink) strawberry whipped cream.
This is a good option if you don’t care about the graininess and just need it to be ready quickly.
On the other hand, if you have some time to wait while Jell-O cools off, I consider the following method superior:
The Better Method
The first thing we need to do is dissolve that gelatin. Add the strawberry gelatin to a small bowl. Pour in boiling water and stir until dissolved. Now, the waiting. Allow the gelatin to cool at room temp for about 35 minutes or until the mixture is room temperature/cool to the touch. Gelatin must not be set or partially set!
What about popping it in the fridge? While you can do this to speed things up, most likely you’ll encounter the gelatin starting to set (which will create problems in the final product). In this case, you’ll need to carefully heat the mixture in the microwave using very short intervals to re-liquify it.
Now, it’s time to whip! In a large bowl (chilled in advance is ideal), pour in the heavy whipping cream and the confectioners’ sugar. Add the cooled strawberry gelatin mixture. Use a hand beater to whip the mixture to medium or stiff peaks. It’s still possible to overbeat this mix, so be careful with that.
The whipped cream is fairly stable right away, but the stability will be even better if you have time to pop it in the fridge for about 1-2 hours before using/piping.
The key with this recipe is to plan ahead. There is going to be some downtime while you wait for the gelatin to set. I still consider this a “faster” method than pureeing/straining fresh strawberries because while the mixture hangs out in the fridge I can be doing something else, versus actively working on the whipped cream.
I also love the stability of this recipe. It’s great to use for frosting or piping and while it’s still a whipped cream, it really does hold its shape well.
How to Store It
Store the final whipped cream in the fridge. As noted, it will firm up after being in the fridge for a few hours as the gelatin in the mixture sets. The whipped cream lasts for up to five days in the fridge.
What to Serve With Strawberry Whipped Cream
This whipped cream is stabilized with the addition of strawberry gelatin, so it can be used for frosting cakes (a rustic look), piping, and topping cupcakes. It’s amazing served alongside brunch foods like pancakes, waffles, or crepes. Use it to top ice cream or make small mousse cups and serve for an easy (and indulgent) dessert.
More Yummy Dessert Recipes
- More Whipped Cream Variations
- Mason Jar French Silk Pies
- Honey Whipped Cream
- Strawberry Cheesecake in a Jar (No Bake!)
- No Bake Oreo Cheesecake in a Jar
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Strawberry Whipped Cream
- 2.5 tablespoons strawberry jello gelatin powder (about 34g)
- 1/3 cup boiling water
- 1 cup heavy whipping cream well-chilled
- 1/4 cup confectioners' sugar
- Add the strawberry jello powder to a small bowl. Pour in the boiling water and stir for 2 minutes or until totally dissolved. Allow to cool at room temperature for about 35 minutes or until the mixture is room temperature/cool to the touch. Gelatin must remain completely unset.
- In a large bowl (a metal bowl chilled in advance is ideal), pour in the heavy whipping cream and the confectioners' sugar. Add the cooled jello mixture. Use a hand beater to begin to whip the whipped cream. Start on low speed and once the cream has begun to thicken, move the speed up to medium. Note: you can use a stand mixer instead if you prefer.
- Continue whipping until the whipped cream forms medium or stiff peaks. "Tracks" will form in the whipped cream as you whip and continue to become more defined. To check for peaks: turn the beaters off and pull up to make a peak. If the peak stands straight up without flopping, it's considered a stiff peak. If it flops a tiny bit at the top of the peak, it's about a medium peak. Careful not to overbeat.The whipped cream is stable right away so you can go ahead and use it, but the stability will be even better if you have time to pop it in the fridge for about 1-2 hours before using/piping.