This easy Strawberry Whipped Cream recipe uses strawberry jello powder to flavor the whipped cream (and turn it a beautiful pink color!). It's very stable because of the gelatin (great for piping or using as a frosting) and it's easy to make. No need to puree or strain fresh strawberries!
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.
Success with the recipe: 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. Troubleshooting: If your strawberry jell-o sets completely, you'll need to heat it again to re-liquify. Pop it in the microwave for 5 second intervals (stirring in between as possible) until it's completely liquid. Be patient because if you overheat it you'll have to wait again for it cool down.Yield: I was surprised by the large yield of this recipe. You will get about 2.5 (or a bit more) cups of whipped cream.