Delicious Raspberry Whipped Cream Recipe

Elevate everyday desserts with this homemade raspberry whipped cream recipe. Just whipped cream is delicious on its own, but adding raspberry purée takes it to a whole new level. It’s perfectly light and creamy, with a hint of sweetness and tartness from the fresh raspberries. Here’s how to make it:

Why you’ll love this raspberry whipped cream recipe

Elevates Everyday Recipes: This whipped cream recipe turns ordinary dishes into extraordinary treats. Add this whipped cream to your morning waffles, cheesecake, or favorite desserts. Its bright, fruity flavor and creamy texture make everyday recipes feel more special.

Easy to Make: Despite its delicious taste and creamy texture, this whipped cream is quick and easy to prepare.

Versatile: This raspberry whipped cream can be used in various dishes, from breakfast to desserts. Check out the ‘Serving Suggestions’ section below for more ideas.

If you like this raspberry whipped cream recipe, make sure to check out my homemade Lemon Whipped Cream Recipe, too!

Ingredients

Heavy Whipping Cream: Heavy whipping cream forms the base of our raspberry whipped cream recipe and provides a rich and creamy texture. Make sure the heavy whipping cream is cold for the best whipping results.

White Sugar: White sugar balances the natural tartness of the raspberries with a subtle sweetness that blends smoothly into the whipped cream.

Pure Vanilla Extract: Vanilla extract enhances the overall flavor of the raspberry whipped cream.

Fresh Raspberries: Fresh raspberries are the star ingredient of this recipe. They provide a natural, fruity flavor and pretty color. Frozen raspberries can be used if fresh is unavailable. Make sure to drain any liquid released by the defrosted raspberries.

Equipment

Electric Mixer: used to quickly whip the cold heavy cream into whipped cream.

Large Mixing Bowl: used for whipping the cream and folding in the raspberry purée.

Blender or Food Processor: used to purée the fresh raspberries.

Fine Mesh Strainer: used to remove seeds from the raspberry purée.

Instructions

#1. Prep: Gently wash the raspberries and pat them dry. Set aside.

#2. Whip the Cream: In a large bowl, add 2 cups of heavy whipping cream and 5 tablespoons of white sugar. Whisk until stiff peaks form. Using an electric mixer will yield the quickest and most consistent results. Once whipped, set the bowl aside in the refrigerator to keep the cream cold.

#3. Blend: Add 1 cup of whole fresh raspberries and 2 teaspoons of pure vanilla extract to a blender or food processor. Blend until completely smooth. Sift the mixture through a fine mesh strainer to remove the seeds, resulting in a smooth raspberry purée.

#4. Combine: Gently fold the raspberry purée into the whipped cream until the mixture turns a light pink color and is evenly distributed. Be careful not to overmix, as this can deflate the whipped cream. Keep the homemade whipped cream in the fridge until you’re ready to use it.

Storage

Refrigerator: Store the raspberry whipped cream in an airtight container in the refrigerator for up to 2 days. If it loses its volume, re-whip briefly before using.

Storage Tips: Always keep the whipped cream cold to maintain its structure and freshness. If you’re not using it immediately, place it back in the fridge to prevent it from deflating.

Recipe Tips

Use Fresh Raspberries: For the best flavor, use fresh, ripe raspberries. Frozen raspberries may be used in a pinch. However, make sure to properly defrost the frozen raspberries and drain any liquid released during the defrosting process. Excess water folded into the whipped cream will prevent it from reaching the desired fluffy texture.

Chill Your Equipment: For optimal whipping results, you can chill your mixing bowl and whisk in the fridge for about 15 minutes before starting. Honestly, even five minutes will do!

Avoid Overmixing: When folding the raspberry purée into the whipped cream, be gentle to prevent the whipped cream from deflating.

Consistency Check: If the whipped cream starts to separate or become too soft, re-whip it briefly to restore its texture. Make sure not to overwhip the whipped cream or it may turn into butter.

Temperature Check: If you’re making this recipe in hot weather and can’t achieve stiff peaks, it’s best to put the heavy cream mixture back in the fridge to cool again before continuing to mix. This prevents it from separating into small chunks of butter.

FAQs

Can I use powdered sugar instead of granulated sugar?

Yes, powdered sugar may be used as a substitute for granulated sugar, though some experimentation may be required. Start with a smaller amount of powdered sugar and gradually add more, tasting as you go, to ensure the whipped cream doesn’t become overly sweet.

Can I use frozen raspberries?

Yes, frozen raspberries may be used. Thaw them first and make sure to drain any liquid released from the defrosted raspberries.

How do I prevent the whipped cream from deflating?

To prevent the whipped cream from deflating, avoid over-mixing it when incorporating the raspberry purée. Also, keep the whipped cream cold while mixing and until ready to serve. Chilling the bowl before adding the cream and begin whipping it can also help.

Can I make this raspberry whipped cream recipe in advance?

Yes, you can make this whipped cream recipe a couple of hours before serving or up to 2 days in advance. If the whipped cream loses volume while stored in the refrigerator, give it a quick whip before serving.

What should I do if my whipped cream becomes runny?

Chill the whipped cream in the refrigerator for a few minutes, then whip it again until it reaches the desired consistency. Remember to ensure your heavy cream is cold before whipping.

Can I use this whipped cream as a frosting?

Yes, this raspberry whipped cream is a great frosting for cakes and cupcakes. Just make sure to keep it chilled until serving to maintain its stability.

What is the difference between raspberry purée and raspberry sauce?

Raspberry purée is made by blending fresh raspberries and straining out the seeds, resulting in a thick, raw mixture that retains the natural fruit flavor. Raspberry sauce is cooked with sugar and sometimes liquid, creating a smoother, pourable consistency with a concentrated, sweet flavor. Raspberry purée is ideal for mixing into recipes (like this homemade whipped cream recipe), while raspberry sauce is perfect for drizzling over desserts.

Serving suggestions

Cakes and cupcakes: Use raspberry whipped cream as a filling or frosting for cakes and cupcakes. You can’t go wrong with pairing this homemade whipped cream with vanilla, strawberry, chocolate cake, cupcakes, or cheesecake.

Pies: Adding raspberry whipped cream to a pie enhances its taste and elevates its presentation. Lemon meringue pie, chocolate pie, fruit tarts, and puff pastries are all great pairing options.

Waffles and Pancakes: Whipped cream is not just for dessert! Dollop the whipped cream on top of waffles, pancakes, or French toast for an elevated breakfast or brunch.

Parfaits: Layer the whipped cream with granola and fresh mixed berries in a glass for an elegant parfait.

French Toast: Top warm, golden-brown French toast with raspberry whipped cream for a delicious blend of creamy, fruity, and buttery flavors.

Ice Cream Sundaes: Add a generous spoonful to ice cream sundaes. The raspberry whipped cream pairs perfectly with chocolate or vanilla ice cream.

Fresh Fruit: Serve it alongside fresh fruit, such as strawberries, blackberries, bananas, and blueberries, for a light and refreshing snack.

I want to hear from you!

If you have any questions, let me know in the comments below.

If you try this recipe, I’d love to know what you think! Comment below or tag me on Instagram at @dee_and_sweets.