Tuesday, February 21, 2012

Raspberry Whipped Cream

I have used this as a topper for cheesecake with oreo cookie crust.
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!)
2tbs sugar

  1. In a medium bowl, whisk cream & sugar until peaks begin to form. (I used my KitchenAid stand mixer).
  2. Add preserves.
  3. Whisk for 2-3 minutes until well combined and well whipped.
  4. Enjoy!

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