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Raspberry Whipped Cream

  • yield: Makes about 2 1/2 cups

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Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
The Martha Stewart Show

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Reviews (1)

  • mmsrjs 18 Jan, 2008

    SOUNDS GOOD AND NOT ENOUGH SUGAR TO HURT ME. THANKS MARTHA