Today is National Whipped Cream Day. When I went in search of dessert inspiration on the net, I stumbled across this simply recipe at The First Year for Strawberry Whipped Cream. It was as though someone turned on a light – wow!
We’ve all whipped up homemade whipped cream. Let’s face it, the canned stuff runs and hides when the real deal makes an appearance. And who hasn’t made Chocolate Whipped Cream? I’ve even whipped it up with a splash of rum, a kiss of tequila and my favorite, Chambord. It never occured to me that flavored gelatins would bring a whole new array of color and zing to the party. Serving a Margarita or Key Lime Pie? Add Lime Jell-O to the whipped cream topping. Pipe orange whipped cream on chocolate cupcakes. So simple, you gotta wonder why we haven’t been playing with Jell-O Whipped Cream all along.
What better way to celebrate National Whipped Cream Day than with Strawberries and Cream? So elegant, so sweet and delicious!
Strawberries and Cream
1 basket fresh Strawberries
2 cups Heavy Cream
1/2 cup Powdered Sugar
4 tablespoons Strawberry Jell-O Powder
Place a metal mixing bowl and beaters in the freezer for at least 20 minutes.
While the bowl and beaters chill, clean strawberries. Pat dry and place in a serving bowl. Set strawberries aside.
Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and strawberry Jell-O Powder. Beat with an electric mixer on medium speed for about 5 minutes. Increase to high speed and continue to beat until stiff peaks form. The whipped cream should hold its shape when scooped from the bowl.
Pipe Strawberry Whipped Cream into dessert cups. Serve with the fresh strawberries.
This can also be used to top strawberry shortcake, on waffles with fresh fruits or anything that screams strawberry flavored whipped cream.