Strawberry Whipped Cream

Strawberry Whipped Cream
Photo by Scott Phillips


  • 2 Tbs. confectioners’ sugar
  • ¾ cup heavy cream
  • Pinch table salt
  • 10 small ripe fresh strawberries, hulled

Purée the strawberries in a food processor until smooth. Pour through a fine sieve set over a bowl, pressing hard on the solids. (You should have about 1/4 cup purée.) Discard the solids. Refrigerate the purée until very cold, about 15 min. In a deep bowl, beat the cream with an electric mixer o...

View full recipe at Fine Cooking


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