Strawberry Jam Whipped Cream

Preparation info

  • Difficulty


  • Makes

    2½ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


heavy cream, cold 1 cup (237 ml) 8.2 ounces 232 grams
seedless strawberry jam ¼ cup 3 ounces 83 grams


Into the bowl of a stand mixer, pour the cream and refrigerate for at least 15 minutes. (Chill the whisk beater alongside of the bowl.)

Starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the jam and beat just until stiff peaks form when the beater is raised. Use at once.

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