Bev Shaffer

Raspberry Cream

Preparation info
  • Makes about

    2½ cups

    • Difficulty

      Easy

Appears in
Brownies To Die For!
Brownies To Die For!

By Bev Shaffer

Published 2006

  • About

A fluff of whipped cream all rosy with pureed sweetened red raspberries, this is sensational atop any of the following: Brownie Cake Poked with Red Raspberries, Brownie Shortcakes, Double Fudge Brownies, Snow-White Raspberry Brownies . . . and the list goes on and on!

Ingredients

Cream Base

  • 1 cup frozen red raspberries in syrup, thawed
  • 1½ cups heavy (whipping) cream

Method

For the Cream Base

Puree the raspberries with their syrup in a blender. Strain pureed mixture, discarding seeds.

In a large bowl with an electric mixer, beat cream with sugar until stiff peaks form. Fold puree into cream, a third at a time.