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
Units
Scale
- 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