Raspberry cream is a simple, delicious dessert that combines the tangy sweetness of raspberries with rich, creamy goodness. It’s easy to make and perfect for any occasion, whether enjoyed on its own or as a topping for your favorite treats.
Raspberry Cream Recipe
Course: DessertCuisine: GlobalDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCalories
321
kcal
Cook Mode
Keep the screen of your device on
Ingredients
300 g 10 oz Raspberries, fresh or frozen
130 g 2/3 cup Granulated Sugar
500 ml 2 cup Heavy Cream
Equipment
Mixing Bowls- Hand Mixer or Stand Mixer
- Spatula
- Sieve
Directions
- If using fresh raspberries, rinse them gently under cold water. If using frozen raspberries, allow them to thaw before using.
- In a mixing bowl, combine the raspberries with ⅓ cup (66 grams) of granulated sugar. Mash the raspberries slightly with a fork or spoon to release their juices. Set aside for 10 minutes to macerate.
- In a separate mixing bowl, pour the heavy cream and add the remaining ⅓ cup (66 grams) of granulated sugar. Whip the cream with a hand mixer or stand mixer on medium speed until soft peaks form. This should take about 3-5 minutes.
- If you prefer a smoother texture, press the macerated raspberries through a sieve to remove the seeds. Gently fold the raspberry mixture into the whipped cream using a spatula until well combined.
- Spoon the raspberry cream into serving glasses or bowls. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the cream to firm up slightly.
- Spoon the raspberry cream into serving glasses or bowls. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the cream to firm up slightly.
Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries can be used in this recipe. Just thaw them completely before mashing or mixing with the cream. They may release more juice than fresh raspberries, which can add extra flavor to the cream.
