Once you’ve experienced the joy of raspberry whipped cream, you’ll never settle for plain old whipped cream again.
I’ve been putting this heavenly concoction on everything lately.
Pancakes? Check. Waffles? You bet. Straight from the bowl with a spoon? No shame in my game.
Imagine the dreamiest, fluffiest whipped cream you’ve ever tasted, but with a tantalizing twist of sweet-tart raspberry flavor. It’s pure magic, and I know you’ll love it.
Why You’ll Love This Raspberry Whipped Cream
This sweet, pillowy concoction is a game-changer for all your dessert needs.
Don’t believe me? Here’s why it’s a must-make:
Effortless Elegance: You can create a gourmet-style dessert in a flash with just a few simple ingredients and minimal effort.
Stunning Presentation: The natural pink hue of raspberry whipped cream adds a beautiful, eye-catching touch to cakes, pies, and more.
Versatile Topping: This stuff goes with everything from pancakes and waffles to hot cocoa and ice cream sundaes!
Ingredients
Colorful, light, and wonderfully sweet, this raspberry whipped cream is impossibly easy to make.
Here’s what you’ll need:
- Heavy Whipping Cream: The rich, high-fat foundation that whips up luxuriously light and fluffy. Be sure it’s cold before you begin.
- Fresh Raspberries: Tart, sweet, and vibrantly red berries infuse the cream with fruity freshness.
- Powdered Sugar: It blends into the cream to provide sweetness without a grainy texture.
- Vanilla Extract: It’s optional, but it adds sweet warmth and depth.
How to Make Raspberry Whipped Cream
There are no fancy ingredients or chef techniques here. Just whisk and devour!
Here are the steps:
1. MASH the raspberries in a bowl with some of the cream. Then, strain the liquid into a cold mixing bowl.
2. WHIP the remaining cream, powdered sugar, and vanilla on low until it thickens. Increase the speed to medium and whisk until stiff peaks form.
3. CHILL. Transfer the cream to a clean bowl, cover, and chill until ready to use.
Tips For the Best Raspberry Whipped Cream
While this recipe is as easy as 1-2-3, I do have a few tips to keep in mind before you begin:
- Chill everything. Place the steel bowl and beaters into the freezer for 20-30 minutes, and be sure the fruit and cream are well chilled.
- Strain for smoothness. Press the mashed fruit and cream through a fine mesh sieve with a spatula before whisking.
- Adjust the sweetness. Taste the fruit and add more powdered sugar if needed.
- Low to high. Start whipping at a low speed to avoid splatters, then increase to medium-high for fluffy peaks.
- Fold for swirls. Gently fold the raspberries into the whipped cream at the end for a beautiful swirled effect.
- Stabilize it. Mix 1/2 teaspoon of unflavored gelatin with 1 tablespoon of water. Heat until melted, cool, then whisk into the cream.
How to Store
This fruity whipped cream comes together in minutes. But if you want to make it ahead or have leftovers, you’ll need to know how to store it:
To Store: Transfer raspberry whipped cream to an airtight container and store in the fridge for 3-4 days. Give it a quick stir before using.
To Freeze: Pipe or dollop raspberry whipped cream onto a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer to a freezer bag and store for up to 2 months.
Defrost in the refrigerator and whip gently before using.
Note: whipped cream may split after thawing.
Best Ways to Use Raspberry Whipped Cream
While it’s delicious right out of the bowl, it’s extra tasty dolloped over one of these yummy desserts:
Blackberry Dump Cake
Raspberry Cheesecake Bars
Cream Cheese Lemonade Pie
Brownie Bottom Cheesecake
Raspberry Whipped Cream
8
servings10
minutes10
minutes118
kcalOnce you’ve experienced the joy of raspberry whipped cream, you’ll never settle for plain whipped cream again. It’s pure magic, and I know you’ll love it.
Ingredients
1 cup heavy whipping cream, chilled
1/2-1 cup fresh raspberries (or 1/2 cup freeze-dried raspberries)
3-4 tablespoons powdered sugar
1/2 teaspoon vanilla extract, optional
Instructions
- Place the mixing bowl and beaters in the freezer for 20-30 minutes or until ready to use.
- For fresh fruit: Place the raspberries in a medium bowl with 1/4 cup of cold cream. Mash them with a fork, then strain the liquid and juices into the chilled mixing bowl. Press the fruit through a fine mesh sieve with a spatula to extract all the juices.
- For freeze-dried fruit: Place the freeze-dried raspberries into a bowl or mortar and pestle and crush into a fine powder. Transfer the powder to the chilled mixing bowl.
- Add the remaining cream, powdered sugar, and vanilla to the chilled mixing bowl and beat on low until slightly thick. Taste the cream and add more powdered sugar if needed. Turn the mixer to medium and whisk until stiff peaks form.
- Use immediately as a frosting, cake filling, or topping for desserts. Or store in an airtight container in the fridge for up to 3 days.
Notes
- Chill everything. Place the steel bowl and beaters into the freezer for 20-30 minutes, and be sure the fruit and cream are well chilled.
- Stabilize it. Mix 1/2 teaspoon of unflavored gelatin with 1 tablespoon of water. Heat until melted, cool, then whisk into the cream.
- How many raspberries? If you have ripe, fresh berries, 1/2 cup should be enough. But if they’re not as flavorful or juicy, you might need closer to 1 cup.
2 Responses
I liked it but I don’t think that a half cup of raspberries is enough I will be using 3/4 cup the next time I make it and will add crumbled Oreos. I put a raspberry on top and an Oreo on the side. THANK YOU FOR THE RECIPE
Hi Elizabeth!
Thanks for the feedback.
I found 1/2 cup was enough, but I’ve made a note in the recipe so readers know they may need more.
Thanks again, glad you liked it.
And great tip on adding Oreos 🙂