Recipe For Raspberry Whipped Cream

Mash gently with a fork until saucy but still chunky.

Recipe for raspberry whipped cream. Mash gently with a fork until saucy but still chunky. Add the remaining sugar and whip to incorporate. Add a few drops of vanilla extract to taste if desired.

Maybe up to a minute. In a bowl whip the cream powdered sugar and vanilla until stiff peaks form an electric mixer is the best tool for this. Fold raspberry mixture into whipped cream leaving it slightly swirled.

Sprinkle sugar over raspberries in a bowl. Blending on a lower speed can give a smoother consistancy but takes a little longer to form. Let stand until juices are released about 30 minutes.

Top the layer with a scant 1 1 2 cups whipped cream spreading the cream to the edges of the cake with a metal cake spatula so that it s almost dripping over the sides. Gently fold in raspberry puree to form swirls. To make this easy raspberry recipe simply puree the berries in a food processor or blender with a little sugar.

Beat cream until stiff peaks form. Place the bottom layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Once the cream has been whipped up gently fold in the pureed raspberries.

Sprinkle sugar over raspberries in a bowl. Pass through a fine strainer. Place raspberries in the bowl of a food processor.