The Creamy Strawberry Cream is a delicious egg-free cream suitable for filling cakes and tarts. It’s also great for accompanying fruit salads. To make this cream “creamy,” I used fresh liquid cream instead of milk.
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 1/4 lbs of cream
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 217.14 (Kcal)
- Carbohydrates 24.09 (g) of which sugars 18.12 (g)
- Proteins 1.03 (g)
- Fat 13.71 (g) of which saturated 0.01 (g)of which unsaturated 0.09 (g)
- Fibers 0.89 (g)
- Sodium 0.59 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz strawberries
- 3/4 cups fresh liquid cream
- 1/3 cups sugar
- 2 1/2 tbsps cornstarch
Tools
- Kitchen Scale
- Bowl
- Immersion Blender
- Whisk
Steps
Wash the strawberries well under running water, remove the stalk, place them in a bowl with the cream and puree using the immersion blender.
Pour the sugar and cornstarch into a bowl. Mix and gradually add cream and strawberries. When everything is dissolved without lumps, place on low heat and stir continuously to bring to a slight boil. Keep on the heat for another 3 minutes and turn off. Prepare individual portions or pour into a bowl. Cover with cling film in contact so it doesn’t form a skin.
Storage
The creamy strawberry cream can be stored in the refrigerator covered with cling film for 1-2 days
