One fine day, which is today, hubby is at work and my kids are at their cousins for another day or so and I'm seriously in need of something productive to do other than watching Olympics 2012 segment and reporting it impulsively on Twitter. I thought of being creative.
My cousin-in law asked me for a Strawberry Whipped Cream Frosting and I thought why not? So I made this super duper easy whipped cream to test.
Tip 1: I ate this with vanilla ice cream and it was amazing. You can use this to frost cupcakes or cakes.
Tip 2: you can use more pureed strawberries but know that the more puree you use, the less stable your cream will be.
Tip 3: you can use gelatin as a stabilizing agent if you wish too but taste will definitely vary
1 cup heavy whipping cream
1/3 cup icing sugar
3 - 4 tablespoons freshly pureed strawberries (look at slideshow on how to puree)
a tiny tinge of red food colouring (optional),
Whip heavy whipping cream until it resembles those ready-to-spray whipped cream.
Add sugar and whip some more. Add pureed strawberries and food colouring. Finish whipping to the consistency you like.
Be careful not to overwhip it at this stage because it will start to split and gone will be your pretty cream.
*I used the cream straight away and notice it to be warm and so couldn't create the rose shape, which means it will not hold any shape.
*I chilled it for half an hour and pipe out a rose and it came out beautifully. Of course, it being a whipped cream without stabilizer, it means, it will not hold its shape as long as a normal icing or buttercream would.
*If you don't mind serving chilled cake then frost your cake and chill them in the fridge until serving time.