Raspberry Whip Recipes

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RASPBERRY WHIPPED CREAM



Raspberry Whipped Cream image

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

10 ounces (284 grams) raspberries, fresh or frozen
2/3 cup (133 grams) granulated sugar, divided
2 cups (480 ml) heavy cream

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 WHIP



Raspberry Whip image

Make and share this Raspberry Whip recipe from Food.com.

Provided by bmcnichol

Categories     Gelatin

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1/3 ounce) package sugar-free raspberry gelatin
1 cup boiling water
2/3 cup cold water
1 cup sugar-free Cool Whip

Steps:

  • In a mixing bowl, dissolve gelatin in boiling water.
  • Stir in cold water.
  • Cover and refrigerate until partially set, about 30-45 minutes.
  • Add cool whip.
  • Stir or beat until light and foamy, about 2-3 minutes.
  • Refrigerate.

Nutrition Facts : Calories 3.1, Sodium 14.9, Carbohydrate 1.3, Protein 0.2

RASPBERRY WHIPPED CREAM



Raspberry Whipped Cream image

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

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

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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