RASPBERRY WHIPPED CREAM
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
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
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
CONTEST-WINNING RASPBERRY CREAM PIE
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.
Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.
EASY RASPBERRY CREAM PIE RECIPE BY TASTY
Here's what you need: graham cracker, butter, raspberry, whipped cream, powdered sugar
Provided by Susan Vannah
Yield 4 servings
Number Of Ingredients 5
Steps:
- Spray pan with cooking spray.
- In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
- Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
- Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 52 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, Sugar 19 grams
RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE
Use this Raspberry Whipped Cream recipe when making our Sugar Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 3
Steps:
- Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.
- Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
RASPBERRY WHIPPED CREAM
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
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
RASPBERRY WHIPPED CREAM TRUFFLE CAKE
Categories Cake Milk/Cream Mixer Chocolate Fruit Dessert Bake Raspberry Summer Chill Engagement Party Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 24
Steps:
- For Glaze:
- Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
- For cake:
- Preheat oven to 350°F.
- Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
- Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
- For filling:
- Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
- Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
- Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.
RASPBERRY WHIPPED CREAM CAKE
Make and share this Raspberry Whipped Cream Cake recipe from Food.com.
Provided by CABarbieQue
Categories Dessert
Time 5h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
- Mash 1 cup of the raspberries or puree them in the food processor. Strain. Mix the mashed/puree raspberries with the raspberry liquor. Fold HALF of the whipped cream into the raspberry mixture. If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
- Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
- Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you're making a small roll, you can use whatever size platter your want. Spread reserved whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
- Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.
Nutrition Facts : Calories 487.2, Fat 35.3, SaturatedFat 20, Cholesterol 109.5, Sodium 263.6, Carbohydrate 40.5, Fiber 4, Sugar 18.1, Protein 4.8
RASPBERRY CREAM DESSERT
This creamy and elegant dessert from Marie Guthmiller of Mobridge, South Dakota turns any meal for two into something special. It's rich and light, with a sweet raspberry sauce and a sprinkling of berries.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set., Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly. , Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert.
Nutrition Facts : Calories 859 calories, Fat 62g fat (39g saturated fat), Cholesterol 206mg cholesterol, Sodium 360mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 6g fiber), Protein 11g protein.
WHIPPED RASPBERRY INSTANT PUDDING
This is a very quick and easy recipe the whole texture of the pudding comes from the way you have to whip it. Overall it takes about 20 to 25 minutes to complete.
Provided by July2014
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 25m
Yield 2
Number Of Ingredients 2
Steps:
- Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
- Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 33 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sugar 24.6 g
LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
- In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
- In a medium bowl, whisk the flour, baking powder and salt.
- Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
- Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
- Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
- While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
- Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
- With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
- Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
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