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Raspberry Whipped Cream for Sugar Cream Pie

Use this recipe when making our Sugar Cream Pie.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, July 2004

Ingredients

  • 2 teaspoons sugar
  • 1 cup raspberries
  • 1 1/2 cups cold heavy cream

Directions

  1. Sprinkle sugar over raspberries in a bowl. Let stand until juices are released, about 30 minutes. Mash gently with a fork until saucy but still chunky.

  2. Beat cream until stiff peaks form. Fold raspberry mixture into whipped cream, leaving it slightly swirled.

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