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
LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE
Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
- With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
- Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
- Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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.
TANGY RASPBERRY FOOL
Raspberry puree is artfully swirled through whipped cream to create this fun and easy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
- In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.
Nutrition Facts : Calories 414 g, Fat 37 g, Fiber 2 g, Protein 2 g
TANGY WHIPPED CREAM & RASPBERRIES
Steps:
- Lightly Sweetened Raspberries Yield: 3 cups 3 cups fresh raspberries, gently rinsed and dried 1-2 tablespoons granulated sugar Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.
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.
TANGY WHIPPED CREAM
I've discovered that you can add flavour to your whipped cream by adding a cup of 15% sour cream to the whipping cream and whip as usual. It adds a wonderful flavor reminiscent of double cream or creme fraiche. It adds a tangy flavour to the whipped cream
Provided by Chuppaz
Categories Dessert
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a stainless steel bowl, add the two creams and whip on medium speed until it starts to thicken.
- Add the vanilla and icing sugar 1 tbsp at a time until consistency is thick.
Nutrition Facts : Calories 595, Fat 56.1, SaturatedFat 34.9, Cholesterol 188.3, Sodium 75.9, Carbohydrate 20.9, Sugar 15, Protein 4.3
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