Raspberry Whipped Cream
- 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
Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
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.
SourceThe Martha Stewart Show