For a flavorful whipped cream, whisk ¼cup/59ml/2.6ounces/73grams of the raspberrybutterscotch into ½cup/118ml/4.1ounces/116gramscold 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.