Strawberry Whipped Cream Frosting (Hagrid-Style Pink Frosting)
Light, fluffy whipped cream gently flavored and naturally tinted with fresh strawberries — perfect for rustic cakes and playful decorations.
Equipment
- 1 Stand mixer optional
Ingredients
- 400 ml cold heavy whipping cream (at least 35% fat)
- 60 grams icing sugar (adjust to taste)
- 100 grams fresh strawberries hulled and pureed
- ½ tsp
vanilla extract
(optional)
Instructions
Prepare the strawberries
- Wash, hull, and blend the strawberries into a smooth puree. If they are very juicy, strain lightly to remove excess liquid.
- Pass through a fine mesh strainer for a soft texture. Set aside.
Whip the cream
- Pour the cold whipping cream into a large bowl. Using a mixer, whip on medium speed until soft peaks begin to form.
- Add the icing sugar and vanilla extract.
- Continue whipping until the cream is fluffy and holds soft-to-medium peaks. Be careful not to overwhip.
Add the strawberries
- Gently fold in the strawberry puree using a spatula. Mix just until the frosting turns evenly pink and lightly flavored.
Use immediately
- Spread generously over your cake with a spatula, keeping the finish rustic and uneven for a true Hagrid-style look.
Notes
- For a deeper pink color, add more strawberry puree or use food coloring.
- If the frosting feels too soft, chill it for 10–15 minutes before spreading.
- This frosting is best used the same day and kept refrigerated until serving.
- Perfect for sponge cakes, cheesecakes, cupcakes, or any cake that welcomes a slightly messy finish.
Nutrition
Calories: 180kcal
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