Super-Thick and Fruity Food Processor Whipped Cream Recipe

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated Sep. 08, 2020
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Photograph: Vicky Wasik. Video: Natalie Holt.
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How to Make Super-Thick and Fruity Whipped Cream

Why It Works

  • Ground into a powder, freeze-dried fruit soaks up excess moisture to make whipped cream especially flavorful, thick, and stable.
  • Food processors incorporate less air into whipped cream than traditional methods, creating an extremely dense foam that's stable enough to use as a frosting.

With a handful of freeze-dried fruit, you can make a whipped cream that's as intensely fruity as it is colorful. Whether you choose blueberries, raspberries, or cherries, it's a quick and easy alternative to ice cream for topping your favorite summer pie. Because the dehydrated fruit helps bind the cream, it's also super stable, making it an ideal frosting for layer cakes and cupcakes. You can even refrigerate it for up to a week without having to re-whip!

Recipe Facts

4.8

(13)

Active: 5 mins
Total: 5 mins
Serves: 16 servings
Makes: 2 cups

Rate & Comment

Ingredients

  • 1/2 ounce freeze-dried blueberries, raspberries, or other fruit (1/2 cup; 15g) (see note)

  • 1 3/4 ounces sugar (1/4 cup; 50g)

  • 16 ounces heavy whipping cream (2 cups; 455g)

Directions

  1. In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 1 minute. Add cream and stir with a fork to be sure no dry pockets of sugar/fruit are stuck in the corners, then pulse until thick and creamy like Greek yogurt, less than 2 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Once mixture is thick and creamy, enjoy immediately or transfer to an airtight container and refrigerate up to 1 week.

Special equipment

Food processor

Notes

The exact volume of freeze-dried fruit can vary considerably by type and brand, so experimenting with fruits beyond those listed below is best done with a scale.

This Recipe Appears In

Nutrition Facts (per serving)
109 Calories
10g Fat
4g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 109
% Daily Value*
Total Fat 10g 13%
Saturated Fat 7g 33%
Cholesterol 32mg 11%
Sodium 8mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 1g
Vitamin C 1mg 4%
Calcium 19mg 1%
Iron 0mg 0%
Potassium 29mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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