I had a small carton of Heavy Whipping Cream left from another recipe. I also had some sliced strawberries I'd covered with sugar sitting in the fridge. What's usually a tasty treat ended up becoming a kind of experiment. I ended up making a delightful whipped cream with a sweetness of the sugar and the sweetened strawberries. Below is the recipe I used the first time. You, however, can tweak it yourself to make it less sweet, creamier, or as fluffy as you can get it. It's all up to you.
Ingredients:
1/2 carton of 8 oz. Heavy Whipping Cream (I used Walmart's Great Value 16. oz)
1/3 cup strawberry syrup (1/2 might be better if you've got enough to spare. You can also try to use non-homemade strawberry syrup. With that, you might not need to use the sugar.)
You will also need--a whisk or an electric hand mixer/bowl mixer/food processor (whatever you have, but I suggest using something electric to get a GOOD whipped cream!)
Instructions:
1-Pour whipped cream into a large bowl. Add the syrup and sugar. If you'd like, add some of the strawberry slices from your homemade syrup.
2-Depending on what you're using, now is the time to blend the ingredients. (The first time, I used the immersion hand blender. This made it liquid whipped. I decided to use a hand blender the final time when I came back for more.) If you're using a hand mixer or a bowl mixer, blend everything together for about 2 to 4 minutes or until your mixture has an airy, fluffy texture and look to it.
3-You can now serve it on whatever you like, or put it away in a container, wrapped up. Whenever you're ready to use it, you might have to whip it up again. For that, you can use a whisk.
Ingredients:
1/2 carton of 8 oz. Heavy Whipping Cream (I used Walmart's Great Value 16. oz)
1/3 cup strawberry syrup (1/2 might be better if you've got enough to spare. You can also try to use non-homemade strawberry syrup. With that, you might not need to use the sugar.)
- Additional recipe for the Strawberry syrup: Slice up about eight to twelve strawberries. Place in a medium sized bowl or container in layers. With each layer, sprinkle sugar (granulated or brown) over each layer. Cover with Saran wrap and place in the fridge for three to five hrs.
You will also need--a whisk or an electric hand mixer/bowl mixer/food processor (whatever you have, but I suggest using something electric to get a GOOD whipped cream!)
Instructions:
1-Pour whipped cream into a large bowl. Add the syrup and sugar. If you'd like, add some of the strawberry slices from your homemade syrup.
2-Depending on what you're using, now is the time to blend the ingredients. (The first time, I used the immersion hand blender. This made it liquid whipped. I decided to use a hand blender the final time when I came back for more.) If you're using a hand mixer or a bowl mixer, blend everything together for about 2 to 4 minutes or until your mixture has an airy, fluffy texture and look to it.
3-You can now serve it on whatever you like, or put it away in a container, wrapped up. Whenever you're ready to use it, you might have to whip it up again. For that, you can use a whisk.