Stabilized Strawberry Cream

Quarantine birthday edition no.2:

As a March baby, I just celebrated my second birthday of COVID-19! I’ll admit, I used this to justify making two cakes—but it was worth it. This matcha strawberry roll cake was cake no.2, and the flavor combo is unbeatable! You can find the recipe for the matcha roll cake separately, and the recipe for the strawberry cream is below! Please note that this whipped cream recipe is enough to fill two roll cakes, so adjust accordingly!

Unlike my original stabilized tangy whipped cream recipe, this one has no gelatin! It’s stabilized with the addition of freeze dried strawberries and dehydrated milk powder that add structure and flavor, and Greek yogurt helps take away the the “greasy” mouthfeel of a lot of whipped creams.

Stabilized Strawberry Whipped Cream
Prep Time: 10 mins
Yield: ~2.5 cups

Ingredients

• 240 mL heavy whipping cream, cold
• 20 g (1 cup) freeze dried strawberries
• 2 tbsp powdered sugar, or to taste
• 2 tsp milk powder (optional)
• 80 g Greek yogurt (I use fat free)
  
  

Directions

1. Place beaters and metal bowl in the refrigerator for at least 15 minutes.
2. Meanwhile, add freeze dried strawberries, powdered sugar, and milk powder to a food processor. Pulse into a fine powder.
3. Add heavy whipping cream to the cold bowl and beat until foamy. Sift in the dry strawberry mixture, then beat until they reach medium peaks.
4. Add in greek yogurt and whip until they reach firm peaks. I like to do this step by hand so it doesn't overwhip.