Strawberry Jello Whipped Cream

 

Strawberry Jello Whipped Cream: A Light, Fluffy, Sweet Pink Topping

If you’re looking for a fun, colorful twist on classic whipped cream, Strawberry Jello Whipped Cream is the perfect upgrade. Light, airy, and tinted a beautiful blush pink, this quick 3-ingredient recipe adds both flavor and stability—making it ideal for topping cakes, cupcakes, pancakes, waffles, fruit salads, or even enjoying by the spoonful.

Unlike traditional whipped cream that deflates quickly, the added gelatin from the strawberry Jello helps this whipped cream hold its shape for hours. That means it pipes beautifully and stays fluffy longer, especially for parties or make-ahead desserts.

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Why You’ll Love This Recipe

• Pretty pink color without food coloring

• Naturally sweet strawberry flavor

• Stabilized texture—won’t melt as fast

• Only a few simple ingredients

• Takes less than 10 minutes to make

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Ingredients

• 1 cup heavy whipping cream, chilled

• 2 tablespoons strawberry Jello powder (dry mix, not prepared)

• 2–3 tablespoons powdered sugar (adjust to your sweetness preference)

Optional: ½ teaspoon vanilla extract for extra depth of flavor.

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Instructions

1. Chill your equipment

Place your mixing bowl and beaters in the freezer for 5–10 minutes. Cold tools help the cream whip faster and fluffier.

2. Begin whipping the cream

Pour the heavy cream into the chilled bowl. Beat on medium-high speed until it starts to thicken and soft peaks begin to form.

3. Add strawberry Jello & sugar

Sprinkle in the dry strawberry Jello powder and powdered sugar. Continue whipping until stiff peaks form and the cream is light, fluffy, and evenly pink.

4. Taste and adjust

Add a little more powdered sugar if you prefer sweeter whipped cream.

5. Use or store

Use immediately for topping or piping.
Store in an airtight container in the refrigerator for up to 3–4 days—it will hold its texture beautifully thanks to the gelatin.

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Tips for Perfect Strawberry Jello Whipped Cream

• Don’t overwhip. Stop as soon as stiff peaks form to avoid turning it grainy.

• Use cold cream. Warm cream won’t whip properly.

• Want a stronger color or flavor? Add an extra teaspoon of Jello, but increase slowly to avoid making the cream too firm.

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How to Use It

This whipped cream is incredibly versatile. Try it on:

• Shortcakes or biscuits

• Angel food cake

• Cupcakes (it pipes like a dream!)

• French toast or waffles

• Strawberry pies

• Fruit parfaits

• Jello desserts