I have encountered a peculiar problem recently, 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, akin to 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 unwanted 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 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?