Ingredients
Strawberry Puree
- 2 cups fresh strawberries, rinsed and hulled (to make about 1 cup strained puree)
- ½ cup (100 g) granulated sugar
Stabilized Whipped Cream
- 2 ounces (57 g) cream cheese, softened
- ¼ cup (40 g) granulated sugar
- 1 ½ cups (357 g) heavy whipping cream, cold
- 1 teaspoon strawberry extract (or vanilla extract)
- 1 pinch kosher salt
Instructions
- Prepare Strawberry Puree: Rinse, remove the stems, and slice the strawberries. Blend the strawberries in a blender or food processor until smooth.
- Strain Puree: Strain the strawberry puree through a fine-mesh strainer into a bowl, pressing down to remove the seeds for a smooth texture.
- Cook Puree with Sugar: In a medium saucepan over medium heat, combine the strained puree and ½ cup granulated sugar. Bring to a boil, stirring often to dissolve the sugar.
- Simmer and Thicken: Reduce the heat and simmer the mixture until it slightly thickens and coats the back of a spoon. It should be thicker than a sauce but not as thick as jam, usually taking a few minutes.
- Chill Puree: Transfer the thickened puree to a heat-safe container and refrigerate it until completely chilled, at least 2 hours, to set the flavor and texture.
- Chill Mixing Equipment: Place the bowl and whisk attachment of a stand mixer into the freezer for about 15 minutes to ensure the cream whips efficiently.
- Beat Cream Cheese and Sugar: In the chilled bowl, add the softened cream cheese and ¼ cup granulated sugar. Beat on medium-high speed until smooth and creamy with no lumps.
- Add Cream and Strawberry Puree: Pour in the cold heavy whipping cream and the chilled strawberry puree. Mix on medium speed until soft peaks form, stopping to scrape down the sides and bottom of the bowl to ensure even mixing.
- Whip to Stiff Peaks and Flavor: Continue whipping until stiff peaks form. Add 1 teaspoon strawberry extract (or vanilla extract) and a pinch of kosher salt, mixing just until combined to preserve airiness and avoid overmixing.
- Serve or Store: Use the stabilized whipped cream immediately to decorate desserts or store it in an airtight container in the refrigerator until ready to use. It holds structure longer than regular whipped cream.
Notes
- Chilling both the whipping cream and mixing equipment ensures the whipped cream will reach optimal volume and stability.
- Straining the strawberry puree removes seeds for a smooth and silky texture.
- Simmering the puree with sugar slightly thickens it and intensifies the strawberry flavor, making the whipped cream more flavorful and stable.
- This stabilized whipped cream can be stored in the refrigerator for up to 24 hours without losing its texture.
- You can substitute vanilla extract if strawberry extract is unavailable; the flavor will still be delicious.
- Use fresh cold heavy whipping cream for best results when whipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert Topping
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
