Raspberry Whip Cream

Makes: 600 gram frosting

A rosy-pink raspberry whip cream that  is whipped up in a pinch.

It is whipped into a fluffy rosy pink cloud in 10 to 30 seconds in your stand-mixer.

 The secret ingredient to making the raspberry whip cream is using freeze-dried raspberries that I grind into a superfine powder. It makes for a super intense raspberry flavor and turns the frosting into one delicious lovely blush pink frosting.  The raspberry powder also helps the cream stabilize and thicken the cream.



I hope you love this simple frosting as much as I do.

 

Before you  start

 

Read the recipe thoroughly, and make sure you have everything you need.



For all the step-by-step pictures, scroll to  → Notes and click on the clickable link.

For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking to reply to you with an audio message. 

 

*Note

 

Heavy Cream   →  use a cream that has the highest fat content, 36% to 40%, so it whips up very well- It will double in volume and holds its shape whenever you make whipping cream. Heavy cream is often called “heavy cream” or ” heavy whipping cream ; it  is available at most supermarkets. If you can't find it, try to get your heavy cream from a local farmer if possible. 

 

Freeze-dried Raspberry   You can find freeze-dried raspberries in the grocery store in the dried fruit aisle at Whole Foods or Amazon. In Scandinavia, you can find it at Panduro and in most grocery stores.    Do not use " dried Raspberries"  because they have a gummy texture and don't grind into a powder. However, do keep in mind that not all freeze-dried raspberries create an equal pink color.



Citric Acid    also is known as sour salt; you can find it in the spice aisle at most grocery stores.

 

 

 

 

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Raspberry Whipped Cream

  • 75 grams powdered sugar, sifted
  • 40 grams good-quality freeze-dried raspberries, preferably organic
  • 500 grams heavy cream, cold (40% fat)
  • A pinch of citric acid (optional)

 

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Raspberry Whip Cream

  • In a small, dry food chopper or processor, blend 40 grams of freeze-dried raspberries until powdery and fine. Sift the raspberry powder through a fine sieve, yielding about 20 grams of superfine raspberry powder. Do not process the leftover seeds or larger bits again, as they can add a slightly bitter taste. Note that the exact volume of freeze-dried raspberry powder may vary by brand and type. Store the superfine raspberry powder in an airtight container to prevent clumping until needed.

     
  • In the bowl of a stand mixer fitted with the whisk attachment, sift 75 grams of powdered sugar and 20 grams of raspberry powder over 500 grams of cold heavy cream. Optionally, add a pinch of citric acid for extra tartness.

     
  • Briefly whisk the mixture by hand until it resembles a raspberry milkshake, then whip on high speed until medium peaks form, about 10 to 30 seconds. The frosting should have a light, mousse-like texture. Be cautious not to over-mix, as the raspberry powder thickens the cream quickly.

     
  • For the best flavor and consistency, use immediately to fill cakes or pipe onto cupcakes. This recipe yields enough to fill two 9-inch (23 cm) layer cakes.

     
  • If storing, keep in an airtight container in the refrigerator for up to 3 days.

     
  • Tip for Cake Frosting: For an ideal texture when frosting cakes, avoid spreading the cream excessively with your spatula to prevent a grainy texture. The raspberry whip cream is at its best when spread with minimal handling for a smooth, even finish.

 For step by step pictures of how to make the 

 → Raspberry Whip Cream

Click  →  here

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