Strawberry Whipped Cream Frosting

A light and fluffy strawberry whipped cream frosting that’s made without fresh strawberries, yet still has and intense strawberry flavor. You only need 3 ingredients and 10 minutes of your time!

strawberry whipped cream frosting

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About The Recipe

Looking for an easy, quick and stable strawberry whipped cream frosting? Well look no further, because I have just the right recipe for you! This strawberry whipped cream frosting is made with three simple ingredients, heavy cream, a must for any whipped cream frosting, some powdered sugar and strawberry Jell-O! That’s right, this frosting is flavored using strawberry flavored Jell-O! Not only does it give the frosting an intense strawberry flavor, it also makes the frosting quite stable, making it perfect to frost cakes and cupcakes.

If you wanted to incorporate fresh strawberries into the frosting, you could just mix in finely diced strawberries into the frosting once it’s whipped! The recipe makes enough frosting to frost 12-15 cupcakes.

This frostings pairs beautifully with strawberry cake, chocolate cake, vanilla cake, or of course cupcakes as well. I used this strawberry whipped cream frosting to fill my chocolate strawberry whoppie pies!

What You Need To Make This Recipe

Heavy Cream: make sure your heavy cream is chilled ither wise it will not whip up. Als the fat percentage of the cream must be 35% or higher, any lower than this and the cream will not whip into stiff peaks.

Powdered sugar: this is to sweeten the frosting, I used 1/4 cup, but you can add as much as you’d like depending on how sweet you want your frosting to be.

Strawberry Jell-O: you can use any brand of strawberry flavored jelly mix.

How To Make Strawberry Whipped Cream Frosting

This has to be the easiest frosting recipe ever!

Step 1: In a large bowl (or the bowl of you stand mixer) combine the cold heavy whipping cream, powdered sugar and the strawberry Jell-O.

Step 2: Beat on high speed until stiff peaks form, 6-7 minutes. Be careful when beating. you do not want to overbeat the cream, or it will turn into butter! You could also add a bit of pink or red food coloring to red a more vibrant color.

Step 3: Use you freshy whipped strawberry frosting for your cakes, cupcakes or whatever you want!

Storing/Freezing Instructions

Store any leftover strawberry whipped cream frosting in an air-tight container in the refrigerator for up to 2-3 days.

To freeze the whipped cream frosting: Transfer the frosting into an air-tight container or a freezer safe bag. Freeze for up to one month. When you’re ready to use it, thaw at room temperature until smooth again. If needed you can also re-whip it just a little to make it nice an airy.

Pro Tips

  • If you accidentally overbeat your heavy cream, causing it become curdled, add a few more tablespoons of heavy cream and beat until stiff peaks form.
  • Mix in some fresh diced strawberries after the heavy cream is fully whipped to add some delicious texture!
  • Add a few drops of red or pink food coloring to the frosting for a more vibrant color.
  • Use a cold bowl to help the heavy cream beat into stiff peaks faster.
  • Make your strawberry whipped cream frosting right before you need it to frost your cakes and cupcakes.
  • Use your hand or stand mixer!! Whipping heavy cream by hand will take forever and a lot of arm muscle!!


Why is my heavy cream not beating into stiff peaks?

There are different factors which could cause this, but these are the 2 main causes: Your cream is not cold enough, or the cream you’re using has a fat percentage that’s lower than 35%. If you have the first problem, simply refrigerate the whipping cream until it’s nice and cold, then whip it up. For the second problem, well you’re going to have to switch to a cream with a fat % of 35 or above.

How do I fix overwhipped cream?

First off, do not walk away from your mixer while the cream is beating. If you do end up over-beating the cream, the cream will look curdled, to fix this, add more chilled heavy cream while beating until stiff peaks form. You’ll have to add about 1/2 cup more of heavy cream to fix over-whipped cream.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations! Or let me know how it went down in the comments section below.

Recipe Card

Strawberry Whipped Cream Frosting

A light and fluffy strawberry whipped cream frosting that’s made without fresh strawberries, yet still has and intense strawberry flavor. You only need 3 ingredients and 10 minutes of your time!

Prep Time: 10 minutes

Cook Time: 0 min

Total Time: 10 min

Course: Dessert

Servings: frosts 12 cupcakes

Calories: 90kcal

Print Recipe


  • 1 cup heavy cream, chilled (240ml)
  • 1/4 cup powdered sugar (50g)
  • 2 Tbsp strawberry Jell-O


  1. In the bowl of your stand mixer, or a large bowl if you’re using a hand mixer, combine the cold heavy cream, powdered sugar and strawberry Jell-O.
  2. Beat on high speed until stiff peaks form, this will take 6-7 minutes.
  3. This frosting tastes best when it’s fresh!

Nutrition (estimated per serving)

Calories: 90.03kcal

Total Fat: 7.16g

Carbs: 6.21g

Sugars: 6.17g

Protein: 0.72g

Sodium: 12.6mg

Fiber: 0g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **


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