hazen

Oh, wow, thanks everyone for the answers! rajoress, that is a good idea, never occured to me! Sam Carter, thanks I'll try your ideas as well, although I don't know if I can find agar here, first time I ever heard such a thing exists. Although, won't adding syrup to the puree make it even heavyer? Smithy, thanks for the welcome! Yes, you understood me perfectly, just recently I noticed something, I sort of have two ways to beat cream into whipped cream and one of them beats the cream so fast (in just a few seconds) it practicly does not add air to it, it just gets really thick and not so boyant, but when beating it with a mixer for longer time it becomes aerated, I just didn't notice the difference before. Thank you all, I will share my results, once I have got a chance to try your ideas!

I have a problem, but since I am from a not-English speaking country I would like to specify some words, as "cream" in English can be 1000 different things. By "coffee cream" I mean that white diary liquid that people sometimes add to their coffee. There are different kinds, but normally it should be a bit thicker than milk and when beaten will produce "whipped cream". When I make coffee I beat store-bought coffee cream, until it becomes whipped cream, and then gently place it on top of the coffee. The coffee obtains a topping, like that of a cake or similar confectionery. Now, whipped cream is less dense/thinner than coffee cream so it floats above the coffee. However I have the desire to create strawberry whipped cream by using real strawberries. So far I bought some strawberries and pureed them, then filtered them through a fine strainer, so no seeds or similar product would pass through. The end product is a red jelly-like substance. The problem arises from the fact that it is much denser and heavier than coffee and when added and mixed with coffee cream and the mixture beaten, the result is a pink strawberry whipped cream that has neutral buoyancy in relation to coffee and therefore kind of "slops" in coffee and remains completely emerged in it, while touching its surface. Can anyone help me with that problem? I know I can just default to artificial coloring and scent, however I don't want to do that. There must be something I can add to the mixture that will make it lighter. I have tried water, milk and even vegetable oil. As a bonus questions, can anyone tell me why is whipped cream thinner than its parent cream product? I ask as a physicist and would like an educated answer and not a guess since nothing is added to the cream, it is simply processed in a matter that does not aerate it, I wonder why it is significantly less dense?