Strawberry jam whipped cream is simple to make, and tastes just like strawberry ice cream!
Ever since February, I have not been able to stop thinking about new and creative ways to use my preserves. I’ve made oat bars filled with raspberry preserves and glazed a ham steak with pepper jelly. In Jamaica, we had a brick oven pizza that used a mango jam in place of tomato sauce for a Hawaiian pizza, and now I can’t stop thinking about using marmalade or chutney on a grilled pizza. I want to make jam-swirled scones and glazed pork tenderloin, jam milkshakes and apple butter-filled cake.
For today, I’m keeping it simple. Whipping cream, while not exactly a pantry staple, is certainly a nice staple to keep on hand in your refrigerator. It takes less than 10 minutes to beat it into fluffy submission, and then you have sweet whipped cream to top cakes, ice cream, waffles or hot chocolate. Here, I’ve whisked in a few tablespoons of strawberry jam, turning the plain whipped cream into an airy strawberry ice cream copycat.
Serve it on waffles with some peanut butter. Scoop it on top of chocolate ice cream. Spoon a thick layer on top of hot chocolate. Or, you know, just eat it by the spoonful. Dessert is ready!
Strawberry jam is whisked into sweet whipped cream to create a dessert topping reminiscent of strawberry ice cream. Feel free to experiment with other jams instead of strawberry here, too!
- 1 cup whipping cream or heavy cream
- 1 tablespoon granulated sugar
- 3 tablespoons strawberry jam
- To speed up the whipping process, chill a bowl and beater or whisk in the refrigerator for at least 15 minutes before you begin. But if you are making this last minute and forgot to chill the bowl, it will be fine - you'll just need a few more minutes of whipping power!
- Combine the whipping cream and sugar in a mixing bowl or the bowl of a stand mixer. Whisk until the cream holds a stiff peak; you should be able to lift the beater out of the bowl and see the cream hold its shape.
- Add the strawberry jam, and whisk just until the jam is completely mixed in.
Make Ahead and Storage
Cover any leftover whipped cream tightly and refrigerate. If you find that the leftovers have separated a bit, whisk the whipped cream for a few seconds (you shouldn't need more than 10-20 seconds) before serving.