Make this easy Raspberry Whipped Cream from scratch using only four ingredients. In just ten minutes you can have delicious homemade whipped cream, then fold in fresh raspberries. Top cakes, pies, waffles, with this beautiful and simple dessert topping.
Homemade whipped cream is used in many things for the simple reason that it’s delicious and easy to make. Put it on your French toast or waffles in the morning, frost a cake with it, dollop some on your cake, or in your coffee.
Incorporate the raspberries and you’ve elevated this simple topping with a sweet splash of red.
Making basic whipped cream
Place the bowl and beaters in your freezer for about a half hour.
This is an important step you do not want to skip. You want them thoroughly chilled so that your whipped cream comes out perfect.
Also, plan on using an electric mixer. You can whip the heavy whipping cream with a whisk, but oh my…I can’t imagine how long that would take or how sore my muscles would be. It’s really best to have an electric mixer for this one.
Once the bowl is chilled, add in the heavy whipping cream, powdered sugar, and flavored extract.
I say “flavored extract,” because you have the choice of flavors. I usually use vanilla, but I also love almond and rum. It really depends on what you’re serving your whipped cream with.
Also, if it’s not sweet enough for your taste, you can add more powdered sugar.
Soft Peaks vs. Stiff Peaks
Beat the three ingredients together on high until soft peaks form. Scrape the sides occasionally, but otherwise let the beaters do the work.
Soft peaks are good for dolloping on Chewy Gooey Walnut Brownies or hot cocoa…something like a Butterscotch Cocoa Toddy.
Dip fresh fruit into basic whipped cream, or add a dollop on your Banana Split Pie or Black Russian Pie. You actually need whipped cream in the Black Russian Pie, so if you make a little extra, you can decorate with it.
Stiffer peaks are used more for decorating. In other words, when it needs to hold its shape like on the Tropical Pretzel Pie below.
Be careful to not over-beat the whipped cream once you think it’s stiff enough. Over beating can result in a lumpy texture you’re not going to like.
You can also use homemade whipped cream to replace Cool Whip in most recipes, like in this No Bake Lemon Blueberry Dessert.
Scrumptious like a sweet ordeal ought to be.
Bring in the raspberries
Now that we have our basic whipped cream made, let’s elevate it with some raspberries.
Mash the raspberries using a fork or potato masher, then simply fold them into the whipped cream.
Folding it just a few times leaves a marbled look, which is beautiful with the stark white next to the bright red of the raspberries.
Keep in mind, too, that when you spread it, the two colors mix further. By only folding a few times in the beginning you’ll have more of that marbled look.
In contrast, folding it several times mixes the white of the whipped cream with the juices of the mashed raspberries for a lovely pink color.
The chunks of raspberry stay red, of course, but the rest will have a more consistent pink color.
I recently used Raspberry Whipped Cream on a chocolate cake, then on a triple-layer lemon cake. So delicious!
Raspberry Whipped Cream
- 2 cups heavy whipped cream
- 1/2 cup powdered sugar
- 2 tsp. vanilla extract
- 1 1/2 cups fresh raspberries, (6 oz.) mashed
- Chill bowl and beaters for at least 30 minutes.
- Beat whipped cream, sugar, and vanilla on high until peaks form, being careful to not over beat. (Soft peaks for dipping, stiffer peaks for frosting.)
- Fold in mashed raspberries. Enjoy!
Raspberry Whipped Cream
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We’d love to see what you paired it with.
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