Raspberry Jam Whipped Cream

Preparation info

  • Makes:

    4 cups

    • Difficulty


Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About


Volume Ounce Gram
heavy cream, cold


In the bowl of a stand mixer, pour the cream and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.)

Starting on low speed, gradually raising the speed to medium-high as it thickens, whip the cream just until beater marks begin to show distinctly. Add the jam and whip just until stiff peaks form when the beater is raised. Use at once.