Raspberry Whipped Cream Recipes

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RASPBERRY WHIPPED CREAM

Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 4



Raspberry Whipped Cream image

Steps:

  • Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
  • Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

1/2 pint (about 1 cup) fresh raspberries, plus more for garnish
1 tablespoon confectioners' sugar, plus more to sweeten
1 cup heavy cream
1/2 teaspoon pure vanilla extract

LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM

This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 14



Lemon Sheet Cake With Raspberry Whipped Cream image

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
  • In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
  • In a medium bowl, whisk the flour, baking powder and salt.
  • Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
  • Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
  • Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
  • Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
  • While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
  • Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
  • With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
  • Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.

Nonstick cooking spray
2 cups/400 grams granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup/80 milliliters lemon juice (from about 2 lemons)
4 cups/510 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 cup/120 milliliters vegetable oil
6 large eggs, at room temperature
1 1/4 cups/300 milliliters buttermilk, at room temperature
12 ounces/340 grams (about 2 3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup/150 grams granulated sugar
1 1/2 cups/360 milliliters heavy cream
Lemon zest or sprinkles, for finishing (optional)

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



Raspberry Whipped Cream image

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

1 3/4 cups double cream
200 g fresh raspberries
3 tablespoons sugar
1 dash of raspberry liquor or 1 dash raspberry brandy

RASPBERRY-CREAM LAYER CAKE

Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 5



Raspberry-Cream Layer Cake image

Steps:

  • Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
  • Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
  • In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g

Unsalted butter, for cake pans
1 recipe Classic Yellow Cake Batter
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

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



Raspberry Whipped Cream for Sugar Cream Pie image

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.

2 teaspoons sugar
1 cup raspberries
1 1/2 cups cold heavy cream

RASPBERRY WHIPPED CREAM TRUFFLE CAKE

Categories     Cake     Milk/Cream     Mixer     Chocolate     Fruit     Dessert     Bake     Raspberry     Summer     Chill     Engagement Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 24



Raspberry Whipped Cream Truffle Cake image

Steps:

  • For Glaze:
  • Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
  • For cake:
  • Preheat oven to 350°F.
  • Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
  • Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
  • For filling:
  • Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
  • Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
  • Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.

Glaze
1 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons sugar
12 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
Cake
2 ounces unsweetened chocolate, chopped
2 cups cake flour
2/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unslated butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups buttermilk
Filling
1 3/4 cups plus 2 tablespoons chilled whipping cream
3 tablespoons powdered sugar
2 teaspoons framboise eau-de-vie (clear raspberry brandy; optional)
3/4 teaspoon vanilla extract
2 cups fresh raspberries or frozen unsweetened, thawed, drained
Additional raspberries (optional)

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