1 1/2 cups fresh strawberries, hulled
2 cups heavy whipping cream
1/4 cup or less confectioners sugar
Put the strawberries and 1/2 cup cream in a blender or food processor. Process until smooth. Beat remaining 1 1/2 cups of whipping cream in a bowl with an electric mixer until it begins to form soft peaks. Add strawberry mixture and 1/4 cup confectioners sugar and mix until it is fluffy and a peak will hold its’ shape. Don’t mix to long or it will become butter. Add a little more sugar if needed, but remember that the cupcake and icing are both sweet so the filling doesn’t need to be quite so sweet. Refrigerate filled cupcakes. Remove from refrigerator and let stand 30 minutes before serving.
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