RASPBERRY WHIPPED CREAM
Use this light pink, not-too-sweet raspberry whipped cream to frost The Best Chocolate Cake, or simply use it as raspberry whipped cream. It's great on waffles or pancakes, over mixed berries - you name it.
Provided by Carolyn Gratzer Cope
Categories Sweet Spreads
Time 40m
Number Of Ingredients 3
Steps:
- In a small pot, combine the raspberries and 1/3 cup sugar. Cook over medium-high heat, stirring occasionally, until the raspberries have broken down most of the way and the syrup has thickened slightly, about 10 minutes.
- Push the syrup through a fine-mesh strainer to remove seeds. You'll inevitably lose a fair amount of the beautiful red pulp to a fine-mesh strainer, but keep pushing and stirring as long as you can stand it to extract as much as possible. You can do this step up to a few days in advance and keep the strained syrup in the fridge. Either way, be sure to let the syrup cool completely before proceeding. (You can set the bowl with the syrup over a bowl of ice to speed the process if you like.)
- As close to serving time as feasible, beat the heavy cream just shy of the soft peak stage with an electric mixer. Add the remaining 1/3 cup sugar and beat to incorporate. Pour in the raspberry syrup and beat just a touch more. You can finish the mixing by hand to make sure it's well-mixed without overbeating.
Nutrition Facts : Calories 142 calories, Carbohydrate 11.2 grams carbohydrates, Fat 10.8 grams fat, Fiber 1.2 grams fiber, Protein 1.1 grams protein
RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE
Use this Raspberry Whipped Cream recipe when making our Sugar Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
- Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.
RASPBERRY WHIPPED CREAM
Make and share this Raspberry Whipped Cream recipe from Food.com.
Provided by sofie-a-toast
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Sprinkle sugar and brandy on the berries and let them soak 5-10 minutes.
- Crush the raspberries with a fork until you get a thick compote.
- Whip the cream to a light foam and fold in the compote until you get a beautiful pink whip.
Nutrition Facts : Calories 562.4, Fat 51.8, SaturatedFat 32, Cholesterol 190.2, Sodium 53.5, Carbohydrate 24.4, Fiber 4.3, Sugar 15.7, Protein 3.6
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