I have used this as frosting on chocolate chocolate chip cupcakes.
I could eat this right out of the bowl.
1C heavy whipping cream
1/2C raspberry preserves (with or without seeds, up to you!)
- In a medium bowl, whisk cream & sugar until peaks begin to form. (I used my KitchenAid stand mixer).
- Add preserves.
- Whisk for 2-3 minutes until well combined and well whipped.