Raspberry Whipped Cream for Sugar Cream Pie

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Use this Raspberry Whipped Cream recipe when making our Sugar Cream Pie.

Martha Stewart Living, July 2004

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Yield:

Makes 1 quart

Ingredients

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

Directions

Step 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.

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

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