Strawberry Whipped Cream Recipe | Cupcake Project
Home  »  Recipes  »  Frostings  »  Strawberry Whipped Cream

Strawberry Whipped Cream

This amazing strawberry whipped cream is made with fresh strawberries and heavy whipped cream! It’s a refreshing topping for any dessert or eaten all on its own!

Strawberry Whipped Cream Recipe

Vanilla Cupcakes With Strawberry Whipped Cream Frosting

Strawberry whipped cream is a lighter alternative to other strawberry frostings like strawberry cream cheese frosting and strawberry buttercream. While vanilla frosting and chocolate cream cheese frosting are always great on cupcakes or cake, using whipped cream with fresh strawberries is so refreshing!

Very tight shot of strawberry whipped cream

How is Fresh Whipped Cream Made?

Whipped cream (sometimes called chantilly cream) is is made exactly as the name sounds, by whipping cream (sold in stores as heavy whipping cream). As you whip the cream, air is incorporated and it becomes light and fluffy.

Tip: The heavy whipping cream must be cold in order to make whipped cream. Keep it in the refrigerator until ready to use.

The easiest way to make whipping cream is to use an electric mixer with the whisk attachment.

heavy whipping cream in the bowl of stand mixer with the whisk attachment

Whisk on high speed until it holds a peak.

KitchenAid mixer filled with whipped cream

If you don’t have an electric mixer, you can make whipped cream by hand using a whisk. Just be patient. This process can take five minutes or more and your arms are likely to get tired.

You can also make whipped cream in a blender.

Tip: Once the whipped cream has reached the correct consistency, stop whisking. If you over-whisk the cream, it will start to fall apart. If this happens, whisk in some more heavy whipping cream to get the consistency back to where you want it to be.

Can You Use Cool Whip Instead of Whipped Cream?

Yes, you can mix fresh strawberries into Cool Whip and make strawberry Cool Whip. But, once you try fresh strawberry whipped cream, you won’t go back.

Can You Sweeten Whipped Cream?

Yes, most people sweeten whipped cream and I certainly do so in my strawberry whipped cream recipe.

To sweeten whipped cream, first whip the cream, then whisk in sugar or powdered sugar (either will work) to your taste.

adding sugar into whipped cream

Tip: Don’t add the sugar until you’ve whipped the cream or it will keep the cream from aerating properly.

Do You Need to Refrigerate Whipped Cream?

Whipped cream must be kept refrigerated.

For this reason, whipped cream frosting is not the best choice if you are going to summer picnic where your treats will be kept outdoors.

Tip: If you must serve whipped cream frosting on a dessert that will be sitting out in warm weather for a prolonged time, make stabilized whipped cream using jello.

How to Make Strawberry Whipped Cream

Wash and remove the tops from fresh strawberries. Place them in a food processor or blender.

whole strawberries in mini food processor

I find that my mini food processor is perfect for this task.

Process the strawberries until you have a thick, seedy liquid.

Liquefied strawberries in a food processor

Whisk the strawberry liquid into whipped cream.

Adding strawberry liquid to whipped cream

The whipped cream will be a pale pink and have a strong strawberry flavor – like eating strawberries and cream!

Strawberry Whipped Cream in the bowl of a stand mixer with the whisk attachment

Can You Use Frozen Strawberries to Make Strawberry Whipped Cream?

You can use frozen strawberries to make strawberry whipped cream, but it will require some extra steps.

First, defrost the strawberries by leaving them in the refrigerator for at least four hours.

You’ll see that the defrosted strawberries have much more liquid than fresh strawberries.

defrosted frozen strawberries in a glass bowl with lots of strawberry juice

Before food processing the strawberries, use a sieve to strain off all of the extra liquid. If you skip this step, your whipped cream will be way too wet!

strawberry juice being strained off of strawberries using a sieve

Best Ways to Use Strawberry Whipped Cream

Strawberry Whipped Cream Frosting being piped onto a cupcake

Strawberry whipping cream is perfect for topping cupcakes:

  • You can never go wrong with switching up the frosting on the ultimate chocolate cupcakes or the ultimate vanilla cupcakes by using strawberry whipped cream instead. These cupcakes have both been EXTENSIVELY tested and you’ll see when you read the comments that hundreds of people have raved about them.
  • You might also love strawberry frosting on strawberry cupcakes.

Strawberry whipped cream is also fabulous on top of ice cream and would be wonderful with cake like my crumb cake or a strawberry cake (like Cookie Rookie’s strawberry cake).

You can also use it to top pies like my chocolate pie!

Strawberry Whipped Cream Variations

This recipe would also work really well other kinds of berries like raspberries and blackberries.

You can also use stone fruit like I do in my peach whipped cream.

Finally, you can add some cocoa powder like I do in my chocolate whipped cream and make a chocolate strawberry whipped cream. So good!

Why This Recipe Works

fresh strawberries sitting on top of fresh whipped cream

Strawberries and cream are a classic combination. Adding fresh strawberries to fresh whipped cream gives you that same strawberries and cream flavor with every taste!

Best Tips for Making Strawberry Whipped Cream

  • Make sure to use cold heavy whipping cream.
  • If your strawberries were frozen, be sure to drain off any extra liquid.
  • Always refrigerate whipped cream once made.

Strawberry Whipped Cream Recipe

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Vanilla Cupcakes With Strawberry Whipped Cream Frosting
Print Pin
3.92 from 48 votes

Strawberry Whipped Cream Recipe

A delicious whipped cream made with fresh strawberries.
Course Dessert
Cuisine American
Keyword strawberry whipped cream, whipped cream frosting
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 12 servings
Calories 91kcal


  • 1 cup heavy whipping cream cold
  • 1/3 cup sugar
  • 4 tablespoons pureed strawberries about 5 large strawberries food processed until they are a thick, seedy liquid


  • Whip cream using an electric mixer on high speed fitted with the whisk attachment until it can hold a peak.
  • Mix in sugar.
  • Whisk in pureed strawberries until just combined.
  • Keep refrigerated until ready to eat.




  • Make sure to use cold heavy whipping cream.
  • If your strawberries were frozen, be sure to drain off any extra liquid.
  • Always refrigerate whipped cream once made.
This recipe yields about two cups of frosting. This should be enough to frost twelve cupcakes. Double the recipe to frost a two layer eight-inch cake.


Nutrition Facts
Strawberry Whipped Cream Recipe
Amount Per Serving
Calories 91 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 27mg9%
Sodium 7mg0%
Potassium 22mg1%
Carbohydrates 6g2%
Sugar 5g6%
Vitamin A 290IU6%
Vitamin C 3.1mg4%
Calcium 13mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
This amazing homemade strawberry whipped cream is made with fresh strawberries and heavy whipped cream! It’s a refreshing topping for any dessert recipe. This is a lighter alternative to other strawberry frostings!
Love it? Share it!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

160 comments on “Strawberry Whipped Cream”

  1. Sylviasays:


  2. Elysesays:

    Mmm. I love strawberries dipped in whipped cream, but actually putting them in whipped cream? It’s almost too much. Almost. The whipped cream looks divine; can’t wait to try it!

  3. Oh my! You totally read my mind- and took it a step further. I love pound cake with strawberries and whipped cream. These look delectable. I bet this whipped cream would be great with chocolate cupcakes as well.

  4. Perfect, perfect perfect topping for the pound cake cupcakes! And here, I was going to use chocolate frosting! This is wwwaaayyyy better!
    And I agree with kamailesfood, these would definitely be yummy on chocolate cupcakes too!

  5. Great minds think alike! I wanted a strawberry frosting and made a white chocolate ganache and a strawberry reduction and it was delicious. I do like the simplicity of yours with just whipped cream and strawbs. Mmmm

    Do you have a good strawberry cupcake recipe? The one I made recently was a bit muffiney.

  6. Anonymoussays:

    This looks delicious! Do you think it is thick enough to use between 2 cookies for a cookie sandwich?

  7. Pinkysays:

    That first shot is spectacularly drool inducing!
    And I love the directions. Who needs a verbose description when “whipped until it looks like whipped cream” will do?

  8. Tashvasays:

    These pictures are irresistable. I went out and bought out-of-season strawberries and heavy cream last night. And I made a pound cake. Today, the two shall meet. Yum!

  9. You should be ashamed of yourself tempting people like this…..I am suppose to be on a healthier diet!!!!!
    I do however like this lighter version frosting….

  10. Amandasays:

    Oh that looks so gooood! :)

  11. Stefsays:

    Thanks all!

    Jenny – Here’s the strawberry cupcake recipe that I like.

    Tashva – What’d you think??

  12. Katiesays:

    Beautiful! Even though I’m allergic I would eat this.

  13. So DAMN incredible looking!! Will have to try this one for sure!!

  14. Irenesays:

    Wonderful! I’m bookmarking this recipe and can’t wait to make it!

  15. Tammisays:

    I made this recipe this weekend. IT IS WONDERFUL! I used it on chocolate cupcakes and wanted to eat the whole batch. I heavily frosted 12 cupcakes with this one recipe and had some left over. I will definitely make this again!

  16. Katiesays:

    I just found your blog today and I am already really enjoying it. You are hilarious and your cupcakes are beautiful!

  17. Anonymoussays:

    I have been reading for a while and never posted, but this whipped cream I could not resist!! I ate it out of the bag!! Absolutely delicious!! Thanks

  18. Stefsays:

    Anon – Thanks for coming out of hiding. Glad you enjoyed!

  19. Soooo yummy! I did a double raspberry cupcake(on my blog)and I included the raspberry juice into the icing which was nice but I think I’m definatly going to have to try out your recipe! Amazing!

  20. Anonymoussays:

    Would sort of sugar do you use and is this super sweet?

  21. Stefsays:

    I just use regular white granulated sugar (not powdered sugar). It’s not very sweet at all.

  22. Anonymoussays:

    Does this need to be refrigerated and can I put the strawberries in a blender since I don’t have a food processor :D

  23. Stefsays:

    I would definitely keep it refrigerated and yes, a blender would probably work just fine.

  24. Anonymoussays:

    Oh! So I won’t be able to use it on the cupcakes that I’m planning to make for a friend’s birthday then since I’m planning to bring it to school. And I was really looking forward to making this and wowing her with this whipped cream.

  25. Stefsays:

    Bummer! How long will they need to sit out? I wouldn’t leave them out in the sun for hours, but if you were just taking them into school that could be fine. I’m not a food safety expert though.

  26. Anonymoussays:

    They’re not really sitting out in the sun since I’m planning to put the cupcakes in a foil pan and covering it with foil but they still won’t be refrigerated. School’s about 6 hours, but she’ll probably carry the cupcakes into the classroom, so wait… I think I may be able to use it then and I’m only doing 15 cupcakes since it’s her 15th birthday, and by 2-3 hours, it might be all gone.

  27. helensays:

    hi i just started reading your blog and i have a question (im not very good with the whole cupcake jargon aha) but i was wondering how would i frost my cupcake o_O” before i put the whipped cream?

  28. Stefsays:

    Helen – I was just saying that the whipped cream is so good that you might want to eat it out of the bowl.

  29. Anonymoussays:

    oh, this looks good! i am going to use it for my dad’s birthday, but i was wondering about how many strawberries did you use?

  30. Stefsays:

    Anon – It depends on the size of the strawberries so it’s really hard to say. Maybe 10-20 really small ones or 5-10ish of the jumbo ones?

  31. Anonymoussays:

    Would I need to double the recipe amount to frost a single-layer, 9X13 cake?

  32. Stefsays:

    You might want to just to be safe. It really depends on how thick you want to spread the frosting.

  33. Anonymoussays:

    does 4T mean 4 tablespoons of strawberry puree?

  34. Stefsays:

    Anon – Yes, that is exactly it.

  35. this stuff is freaking amazing. thank you so much!

  36. alicesays:

    Would you be able to use this frosting ahead of time on cupcakes? I would need to frost these a day before and am unsure if the whipped cream would lose its shape and become runny. Can you please advise? Would you recommend adding gelatin to the whipped cream to stabilize it? Thanks!

  37. Stefsays:

    Alice – If you pipe it the day before and then refrigerate it, you should be fine. I’ve never tried using gelatin, but that might help.

    • Sandi Fellersays:

      There is a product called Ochter( I think thats the correct spelling) It comes in little packages and is used to stabilize the whipping cream & much better then gelatin. I also only use powdered sugar. It blends in much better then granulated.

  38. alicesays:

    Thanks for the quick response! I’ll be trying this out next week and possibly using gelatin if there isn’t enough room for 60 cupcakes in the fridge. It was a tough choice choosing between this frosting and the vanilla buttercream (which I’m IN LOVE with). I hope the strawberry whipped cream isn’t too rich for 2-6 yr olds! :|

  39. I am curious, does the sugar tend to make the icing gritty? I am big on texture. I am always cautious of using regular sugar for icing for fear of the grit. This looks so good, I would love to try it. I am just wondering if I should try powdered sugar instead?

  40. Stefsays:

    Chaos – I don’t think it tastes gritty. It blends right into the whipped cream. Give it a go and let me know what you think.

  41. I am going to try a test batch tomorrow. I will let you know how it goes. Thanks for the super quick response!

  42. Sommersays:

    I think I need to try this soon on top of Lemon Cupcakes with Lemon Curd filling…that would be yuuuumy!

  43. Oh. My. Goodness. This recipe is amazing. It’s all I hoped it would be and more. I have a new favorite cake addition…although, let’s be honest – this might just be my new favorite thing period. Thanks for posting! Amazing!

  44. OMG! This looks so good! Can’t wait to try!

  45. Anonymoussays:

    Just made a batch of strawberry cupcakes and topped it with this strawberry whipped cream frosting. Both were light and airy and yummy. My 12 year old daughter said it was like biting into a strawberry cloud. I found that to be the perfect description of this dessert.

  46. Anonymoussays:

    Will the whipped cream go runny in warm environment? I’m staying in Singapore where everyday is summer.

    Can we use on non-dairy whipping cream instead?

  47. Stefsays:

    Yes, it will get runny in the heat. I’ve never tried non-dairy whipped cream so I can’t really help there. Sorry. :(

  48. Lilysays:

    5 stars
    Are you kidding? This whip cream is one of the best things I’ve ever tasted. Thank you so much for sharing!

  49. Anonymoussays:

    Yikes! Need help…I used Agave syrup instead of white sugar )not a good idea). The whipped cream is not thick and spreadable, plus it is way too sweet (forgot to use less Agave then what recipe calls for Sugar). Any thoughts on how I can thicken without sweetening anymore?
    Thanks for any suggestions. I hate to waste the whole batch. My cupcakes need something.

  50. Stefsays:

    Anon – Bummer! You probably just have to toss it. I hate to tell you that, but sometimes that’s the way it goes. :(

  51. Katrinasays:

    Just made some for my little sisters bday cupcakes! Delish! <3

  52. Anonymoussays:

    Will this frosting work okay in between layers of cake and on top or will it run?

  53. Stefsays:

    Anon – It will work. You can also use powdered sugar instead of granulated sugar to make it a bit thicker.

  54. Laurasays:

    If I wanted it to be just regular whipped cream frosting can I just leave the strawberries out?

  55. 5 stars
    This strawberry whipped cream paired perfectly with my strawberry cupcakes! It was such a great alternative to a heavy frosting or buttercream! It was so light and almost tasted like strawberry ice cream! I loved it! Oh, and thanks for adding that last step to the recipe…. You were so right. I couldn’t resist eating it out of the bowl while I was frosting my cupcakes!

  56. aubreysays:

    omg i’m so glad i found your recipe. i make chocolate covered strawberry cupcakes and ur icing is perfect on them. your a life saver. i had so much trouble finding an icing that worked with these! now they are a big hit and everyone keeps asking me to make them for there parties and events!

  57. Gladiesays:

    Would this be good on angel food cake?c

  58. jennylovesays:

    I didn’t quite believe the hype, and thought I’d be able to resist eating the leftovers, I was wrong! This stuff is amazing. I put it in and on top of a sponge sandwich for my son and his friends at nursery. Thanks so much for the recipe.

  59. Sharm El Sheikhsays:

    Hi there! was just wondering about the kind of sugar used. Should i be using confectionary sugar(icing kind) or regular?
    P/S: looking forwrad to try this one out!!! looks phenomenal!yumzx!

  60. Deannasays:

    ok so I’m making angel food cupcakes and usoing this as frosting and I’m wonder since they won’t be used till lunch tomorrow should I chill them or leave them at room temperature

  61. Stefsays:

    Sharm – Sorry for the VERY delayed response. You can make this with either type of sugar.

    Deanna – Hope you chilled them and it worked out well.

  62. Emilysays:

    Yummy! This was super great on the cupcakes I made today for my graduation party. I even had enough left over to serve with the angel food cake that someone had brought. Everyone loved it, thanks!

  63. Lisasays:

    This is amazing. Its a big hit with my family and friends.

  64. JennMsays:

    How many strawberries?? What does the (T) stand for? This frosting looks AMAZING, I can’t wait to try it!

  65. Stefsays:

    JennaM – T is for tablespoon. The number of strawberries depends on the size of the berry.

  66. Anonymoussays:

    Does the Frosting need to be refrigerated or will the sugar keep it from going bad if they sit out on the counter?

  67. Stefsays:

    Anon – Yes, it must be refrigerated or the whipped cream will collapse.

  68. Anonymoussays:

    Baker Girl-I can’t wait to try this. Just not sure what the T stands for in the recipe. It says 4 T Strawberries. What does that mean?

  69. Stefsays:

    I updated the recipe to show that T is for tablespoon and C is for cup.

  70. Hsays:

    How would you go about thickening this frosting? Mine was a little too soupy (but delish!)

  71. Stefsays:

    H – Make sure that the whipped cream is really cold. That will help.

  72. Anonymoussays:

    do you think this would taste good on top of chocolate cupcakes filled with homemade chocolate mousse? or would it be too much?

  73. Kelliesays:

    From experience with whip cream frosting I have learned if you add cream cheese to it it will stabalize it some more so it can sit out longer

  74. Anonymoussays:

    mmm I am 8 months pregnant, and this is exactly what I have been craving. I will be trying it out tomorrow!

  75. Anonymoussays:

    K, I made it and DELICIOUS!! I put 7 T of strawberry puree… yummm

  76. I frosted Devil’s Food cupcakes with this frosting and they were so beautiful! I got so many compliments that this is definitely going into my recipe box! There was even extra that I left out to dip strawberries in :)

  77. Anonymoussays:

    Does this need to be refrigerated or can it set out?

  78. Stefsays:

    Anon – it has to be in the fridge.

  79. This seems really good i cant wait to try it!

  80. Rebel Shaysays:

    I just made this and put it on chocolate cupcakes. AMAZING!!! had to fight the kid for the bowl LOL

  81. Anonymoussays:

    I have on questionn ! I just wanted to know how you felt about strawverry ontop of strawberry, like cake and icing? too much?

  82. Anonymoussays:

    I want to try this on a batch of 24 cupcakes how many Grams/oz would I need of the ingredients. Or are the quantities given enough for 12cupcakes?

  83. Anonymoussays:

    This frosting is amazing!! I use white cake mix and make a round layer cake, doubled up on the recipe, and my family is addicted! I’m going to make another one right now, and my parents want me to make another cake for the next church function!

  84. Anonymoussays:

    I just made this! I put it on top of chocolate cake from box mix. Sliced some strawberries to put it on top. It taste really good!! Thanks for sharing the recipe!

  85. Anonymoussays:

    OOOOMMMMGGGGG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SOOOOO GUD! I LUUUUV this recipe!!!!!!! I am licking my strawberry whipped cream-covered fingers right now…mmmmmmmmmmm…..

  86. Anonymoussays:

    Can I do this without using a food processor? Just a blender? I want to use fresh strawberries.

  87. Anonymoussays:

    My Great-grand-mother has been making this recipe for as long as she can remember (and her mother before her). They lived on a farm and it was a special summer treat except that they had to do it by hand… :) Delicious!

  88. Anonymoussays:

    Would this work well with the ULTIMATE vanilla cupcake?

  89. LIVsays:

    I was so excited to make this but I tried and did something wrong! The cream ended up curdling after I added the strawberries. Maybe I added the strawberries before the cream was whipped enough? Should I wait until it has stiff peaks like finished whipped cream does, or right before?

    • Stefsays:

      Hmm.. sorry to hear that happened. Yes, you should wait until the whipped cream is finished, but I’m not sure if that was the problem. Not sure what happened. Sorry. :(

  90. Anonymoussays:

    Could this be used with cool whip instead of making your own whipped cream?

  91. Klilecksays:

    My sister has made these cupcakes several times and they are delicious! I decided to make them for a co-worker who is allergic to dairy. I found this recipe for non-dairy whipped cream and will try it tonight. Will let you know how it turns out.

    World’s Easiest Non-Dairy Whipped “Cream”

    1 can coconut milk
    1/4-1/2 cup powdered sugar (or other sweetener of your choice)
    1/2 to 1 teaspoon vanilla

    Put can of coconut milk in the refrigerator overnight. The next day, open it and spoon out into a bowl (it should be somewhat hardened from refrigeration). Add powdered sugar and vanilla.

    Whip until it resembles whipped cream. Serve!

  92. Anonymoussays:

    This was beyond delicious. I used a little more strawberries and quickly beat them in at the end and used a wide piping bag to frost. Then I added a dab of edible pink glitter on top for fairy quality cupcakes :) There was a big fight in the kitchen to lick the bowl when frosting was complete! We were thinking this might be phenomenal with mangoes as well.

  93. Anonymoussays:

    how do u think this will turn out if i let my strawberries sit in vodka before i puree them to make the icing

  94. Oliviasays:

    I just smashed them up with a dull end of a flat bottomed cup. worked great!

  95. Anonymoussays:

    Will this work with the frozed strawberries in syrup?

  96. Anonymoussays:

    I used this recipe for my chocolate strawberry trifle. I tasted this whipped cream as directed and then added a capful of vanilla flavoring and a smidge more stawberry puree.

  97. Instead of whipped cream, I like to dip strawberries in sour cream than dip it in brown sugar, than oh my lord does that taste great just like that!

  98. Hi thanks for your blog. I tried this whip cream just recently and it was runny. It was still good. I spooned it on the plate next to the cake that I frosted with a cream cheese frosting. And everyone loved it.
    I am just curious as to why it was runny. Should I keep beating it? I am afraid it will turn into butter….
    Any suggestions are welcomed.

    Thanks. ;D

  99. I made this strawberry whipped cream to ice a white cake for my daughter’s 5th birthday today. Her request was white cake with pink icing, and that’s just what she got.

    Wow, was it delicious. I may never make plain whipped cream again!

  100. Ni-Chansays:

    This is a great whip cream to try for some cupcakes for my bf this valentines day but I am just wondering, can I use non-dairy whip cream instead of heavy whip cream?

  101. Anonymoussays:

    I tried this recipe for Icing the valentine day Cupcakes. They were awesome.. All my friends wanted the Recipe..Too good..

  102. Smithasays:

    Hi Ms.Stef,
    Thank you very much for this recipe. My daughter wanted a pink frosting and I don’t like to use food colors. It was delicious.

  103. Robynsays:

    I’ve made this once before for a baby shower and it was a hit! So simple and delicious. I’m making it again for bridal shower this weekend and can’t wait to have some again.

  104. THis recipe is DELICIOUS, takes just like strawberry ice cream! I will defiantly be recommending it on my bog!

  105. This recipe is DELICIOUS, tastes just like strawberry ice cream! I put this a atop my strawberry shortcake cupcakes and it was divine. I will defiantly be recommending it on my bog!

  106. emijaynesays:

    I never comment on anything, but I had to comment on this! Loved loved loved it! I though it tasted like pavlova with strawberries on top. My husband thought it was a tiny bit too sweet so will use a bit less sugar next time for him but I love it the way it is! I put it on top of chocolate cupcakes. Amazing.

  107. Chrissiesays:

    Hi! Do you think this frosting can hold up well at warmer room temperatures? I live in the Philippines and temps are usually around 30 degrees C.

  108. Jaimesays:

    I just made this as the whipped topping in an ice box cake and it was AMAZING! I had to keep myself from eating the entire thing. It was SO SO good! Thanks for the recipe! This cake is going to be the hit of the baby shower I’m throwing!

  109. Kimberly Annsays:

    Realistically, one could skip the sugar and the strawberries and just use strawberry preserves or jam, correct? :)

  110. Saysays:

    Hi! What are the measurements for frosting 3 cupcakes only? Thanks

  111. Oliviasays:

    Doubled this recipe for a layered (chocolate) cake for my friend’s birthday, worked out perfectly and it was so so so good. I also added some vanilla extract before adding the strawberries and that helped jazz up the flavor a lot. :)

  112. This design is spectacular! You definitely kknow how to keep a reader amused.
    Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Fantastic job.
    I really loved what you had tto say, andd more than that, hoow
    you presented it. Too cool!

  113. Sonisays:

    Tooooo good..So simple and yummy…

  114. I made the icing and it was wonderful! Thank you. I made a banana pineapple cake on bottom and strawberry cake on top. I put cheese cake filling in between. Made mistake of putting some of leftover strawberry puree by itself on top of cheese cake filling and it is better mixed with whipped icing because it taste too bitter and not sweet enough without whipped frosting. My mistake! Thanks for recipe. Will make again.

  115. Personsays:

    How many cupcakes will it frost?

  116. Johnnysays:

    Absolutely DELICIOUS! Simple and on point! Thanks!

  117. Lucysays:

    Can this be made a day in advance or will the strawberry cream go brown?

  118. Jennifersays:

    Amazing frosting! But is there any way to keep it from melting? I’m going to a Bar-B-Q with my boyfriend and I am going to use this frosting but i don’t want it to melt! Please help

    • Stefsays:

      if you want it to prevent it from melting you should bring a frezzer packet it wont save it for ever but until your at the BBQ it should last

  119. corneliasays:

    i cant seem to figure out how maney cupcakes this wil cover please help me im in the kitchen right know!!!!!

  120. Summersays:

    I would love to use this recipe for a filling for my cream puffs. About how many cream puffs do you think this recipe could fill?

  121. Sandra Henleysays:

    5 stars
    I made this as a topping on a strawberry cake for 160 people. Everyone enjoyed it

  122. Rosesays:

    Are we suppose to use regular sugar or 10X

  123. Anonymoussays:

    Do you think this would work on Macarons? It looks DELICIOUS!!!

  124. Michellesays:

    How many cupcakes will this recipe frost

  125. Miasays:

    How do you make the chocolate cake?

    • Stefsays:

      You can use any cake recipe with this. My favorite is the ultimate chocolate cupcake recipe. That can be baked as a cake – you’ll just have to adjust the bake times based on the size of the cake.

  126. Mairi-asays:

    Great! The best combination …. what chocolate cake recipe did you use, for strawberry cream filling…!!!!

  127. Tedsays:

    This may seem elementary and not worth writing up to some of you, but this is a simple recipe that may be someone’s first. The strawberries MUST be prepared in a food processor NOT a blender as the latter will cause the mix to be too wet to maintain the whipped consistancy that is required for success.

  128. Dorothysays:

    Thank you! I tried a recipe from Food TV that did not work, so I had to search for an alternative, and yours, it was! It was easy to do and tasted great!:)

    • Melsays:

      So is this powdered sugar or regular sugar…I have always used powdered sugar in my whips so I dnt k ow how this will turn out if using regular sugar…

  129. Maggie Lawsays:

    Will this stay at room temperature?

  130. Erinsays:

    Does this hold up well overnight in the fridge?

  131. Joycesays:

    how long will this frosting hold up?

  132. Jesssays:

    5 stars
    I use this all the time for my strawberry cake even though the recipie calls for buttercream. I abosuletly LOVE this icing. What isnt used after, I save for dipping my unused strawberries with it.

  133. A Girlsays:

    5 stars
    Flaca Leywood you are totally incorrect this recipe was amazing and no one has the right to say otherwise!

  134. Miriamsays:

    Can I make whipped cream a day ahead of time?
    Or does it have to be made the day of my party?


  135. Suesays:

    recipe never gave amounts, that I could find.

  136. Suesays:

    Plan to use on Grandsons, cupcakes for open house. Thank you

  137. Ina Javallas Rosssays:

    Can you freeze this after making and if so for how long

Show All Comments

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post