Description
How to make a delicious and simple recipe for strawberry whipped cream frosting to decorate your cupcakes, tarts or layer cakes (for 12 cupcakes or a 6 inches / 15 cm cake).
Ingredients
- 250 g (1 cup - approx 9 oz) Mascarpone cheese - cold
- 210 ml (1 cup) Heavy cream - or whipping cream cold
- 65 g (1/4 cup) homemade strawberry compote
- 2-3 tbsp. powdered sugar
- 1 tsp Vanilla extract - or vanilla bean seeds
- 1 pinch of strawberry powdered food coloring - optional
Instructions
- Place all ingredients in a large container or in the bowl of your stand mixer, cold mascarpone cheese, cold heavy cream, cold strawberry compote, powdered sugar, and vanilla extract.
- Beat with an electric whisk at medium speed for about 3 minutes, until you obtain a smooth, fluffy and firm frosting.
- Keep your strawberry whipped cream in the fridge until ready to assemble, beating again if necessary to smooth the frosting again.
Notes
Storage: 2 days in the fridge in a storage box or covered with plastic wrap.
- You can add a dash of strawberry-red or pink powdered food coloring, or gel food coloring diluted in the heavy cream to give a more vibrant pink.
- Do not use strawberry coulis, only homemade strawberry compote or freeze-dried strawberry powder.
- Be careful not to beat at high speed or for too long, or you'll end up with a grainy cream.
- Place the bowl with the ingredients in the freezer for 10 minutes before beating to obtain a smooth, firm cream.
- Prep Time: 5 minutes
- Category: filling, cream
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 130
- Sugar: 1.8 g
- Sodium: 14.6 mg
- Fat: 12.9 g
- Carbohydrates: 2.4 g
- Protein: 1.8 g
- Cholesterol: 36.8 mg