For a flavorful whipped cream, whisk ¼ cup/59 ml/2.6 ounces/73 grams of the raspberry butterscotch into ½ cup/118 ml/4.1 ounces/116 grams cold heavy cream that has been whipped just until the beater marks begin to appear distinctly. Whisk just until soft peaks form when the beater is raised. It can be refrigerated for up to 24 hours.