Raspberry Whipped Cream
Create a luscious Raspberry Whipped Cream with freeze-dried raspberries, sugar, and heavy cream — a quick and vibrant topping ready in just 5 minutes.
16 Servings
Ingredients
- 1/2 ounce freeze-dried raspberries approximately 1/2 cup; 15 grams
- 1 3/4 ounces granulated sugar approximately 1/4 cup; 50 grams
- 16 ounces heavy whipping cream 2 cups; 455 grams
Instructions
Prepare the Raspberry Sugar Mixture:
- Place the freeze-dried raspberries and granulated sugar into the bowl of a food processor. Blend on high speed until the mixture is finely ground and powdery, approximately 1 minute.
Incorporate the Cream:
- Add the heavy whipping cream to the food processor. Stir gently with a fork to ensure that no pockets of dry sugar or fruit powder remain in the corners.
Whip the Cream:
- Pulse the mixture until it reaches a thick and creamy consistency, similar to Greek yogurt. This process typically requires less than 2 minutes, depending on the strength of the food processor.
- Important: Monitor closely to avoid over-whipping, which can result in the mixture turning into butter.
Serve or Store:
- Once the Raspberry Whipped Cream is prepared, it may be served immediately. Alternatively, transfer it to an airtight container and refrigerate for up to 1 week.
Notes
This recipe is naturally gluten-free, provided that you ensure the freeze-dried raspberries are processed in a gluten-free certified facility. Always verify labels when purchasing freeze-dried fruits to avoid cross-contamination.