Raspberry Butterscotch: Raspberry Butterscotch Whipped Cream

Preparation info

  • Difficulty

    Easy

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Method

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.