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Raspberry Whipped Cream

  • Yield: Makes about 2 1/2 cups

Source: The Martha Stewart Show


  • 1/2 pint (about 1 cup) fresh raspberries, plus more for garnish
  • 1 tablespoon confectioners' sugar, plus more to sweeten
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract


  1. Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.

  2. Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.

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