Your New Favourite Dessert Topping
Raspberry whipped cream is a simple yet vibrant twist on classic whipped cream — light, fluffy, and bursting with real berry flavour. It adds a lovely pop of colour and a refreshing tartness that pairs beautifully with cakes, cupcakes, and even just a spoon! Whether you’re layering it between sponge cakes or piping it into delicate rosettes, this raspberry cream brings a fruity freshness that makes any dessert feel extra special. And the best part? It’s quick and easy to make with just a few ingredients.
Let’s whip!
Why You’ll Love this Raspberry Whipped Cream Recipe
- Naturally fruity flavour – The bright, tangy taste of real raspberries shines through in every bite, perfectly balancing sweetness with a bit of zing.
- Light and fluffy texture – It’s airy, smooth, and melts in your mouth—ideal for layering, piping, or simply dolloping on your favourite desserts.
- Beautiful natural colour – No food colouring needed! The raspberries give this cream a gorgeous pink hue that makes any dessert look extra special.
- Versatile and easy – Whether you’re frosting a cake, filling macarons, or topping pancakes, this cream adds a burst of freshness with minimal effort.
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Ingredients in this Raspberry Whipped Cream
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Raspberries: I use fresh raspberries in this recipe for the best texture and flavour. I don’t recommend frozen raspberries — they release too much moisture and can make the whipped cream runny.
- Double cream – at least 32% fat and chilled
- Vanilla extract
- Icing sugar – sifted
- Sea Salt – to enhance the flavour
Tips for Making the BEST Raspberry Whipped Cream
- Use fresh, ripe raspberries: Sweet, juicy raspberries will naturally flavour and tint your cream without needing extra sugar or colouring.
- Mash gently or fold whole: Depending on the texture you want, you can lightly mash the raspberries or fold them in whole for bursts of fruit in every bite.
- Whip the cream to soft peaks first: Get your whipped cream to soft peaks before adding raspberries so you don’t over mix and lose volume.
- Chill everything: Cold cream, cold bowl, and cold beaters make for the fluffiest whipped cream.
- Serve soon after making: Fresh raspberry whipped cream is best served right away or within a few hours, as the berries can start releasing juice over time.
Pair It With
This raspberry whipped cream is light, fruity, and so versatile! Here are some lovely ways to enjoy it:
- Genoise or sponge cakes: The soft texture pairs beautifully with delicate layers. Try pair with my Genoise Sponge Cake.
- Pavlova or meringue nests : Add a pop of berry flavour and a creamy contrast to crisp meringue.
- Cupcakes or fairy cakes: Swirl on top for a pretty, naturally pink finish.
- Shortcakes or scones : A delightful twist on the classic cream and jam combo.
- Pancakes or waffles: For an extra special breakfast or brunch.
How to Store this Raspberry Whipped Cream
Raspberry whipped cream is best enjoyed fresh, but here’s how you can store it:
- Refrigerator: Transfer it to an airtight container and keep it in the fridge for up to 2 days. It may lose some of its volume, so give it a quick whisk before using.
- Avoid freezing: Freezing isn’t ideal, as the texture can become grainy once thawed.
- For piping: If you’ve piped it onto cakes or cupcakes, store the decorated items in the fridge and enjoy within a day or two for the best texture and flavour.
Frequently Asked Questions
I don’t recommend frozen raspberries — they release too much moisture and can make the whipped cream runny. If you use the frozen raspberries, just make sure to thaw and drain them well first to avoid excess moisture in the cream.
Absolutely. You can make it a few hours ahead and store it in the fridge. For best texture, re-whip gently if it softens.
This can happen if the cream wasn’t cold enough or was overwhipped. Make sure to use cold heavy cream and stop whipping once you reach medium peaks.
Yes! You can swap the raspberries for other berries like strawberries or blueberries—just mash them well or chop finely before folding in.
Yes, it’s pipeable! Just make sure to whip to medium-stiff peaks and use it soon after piping.
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Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Raspberry Whipped Cream
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2 1/2 cups 1x
- Category: Frostings and Fillings
- Method: Mix
- Cuisine: Western
Description
This raspberry whipped cream is light, fluffy, and bursting with fresh berry flavour. Made with real raspberries, it’s naturally pink with a hint of tartness that perfectly balances the sweetness of the cream. This fruity whipped cream adds a refreshing twist and a pop of colour to any dessert.
Ingredients
- 2 tbsp raspberry conserve
- 300 ml double cream
- 150 g fresh raspberries
- 30 g icing sugar
- 1 tsp vanilla extract
- Pinch of sea salt
Instructions
- In a small bowl, mix icing sugar with a pinch of salt.
- Pour chilled double cream and vanilla extract into a large chilled mixing bowl. Add the icing sugar mixture and whisk on medium speed until soft peaks form.
- Add the fresh raspberries and continue mixing on medium speed until stiff peaks form. The raspberries will break into small pieces, creating a creamy mixture with a still visible fruit context (i.e. not completely mashed and blended).
- Chill it when it’s needed.
Notes
- watch the full video to see how I pair this refreshing raspberry whipped cream with the softest Genoise sponge cake recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 416kcal
- Sugar: 16g
- Sodium: 41mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 114mg
Final Thoughts
Whether you’re layering it into a delicate sponge cake or piping it beautifully on top, this raspberry whipped cream adds a fresh, fruity elegance to any dessert. It’s light, not overly sweet, and brings just the right amount of tang from the raspberries. I love how simple it is to make, yet it instantly elevates any bake. I hope you give it a try and enjoy the lovely burst of berry flavour it brings!
Thanks for joining me in the kitchen today. Hope you’ll love this! Enjoy and keep baking! 💛
