Raspberry Whipped Cream Food

RASPBERRY CREAM CUPCAKES

Steps:

• Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
• Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
• Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
• Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
• Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

RASPBERRY WHIPPED CREAM

Steps:

• In a small pot, combine the raspberries and 1/3 cup sugar. Cook over medium-high heat, stirring occasionally, until the raspberries have broken down most of the way and the syrup has thickened slightly, about 10 minutes.
• Push the syrup through a fine-mesh strainer to remove seeds. You'll inevitably lose a fair amount of the beautiful red pulp to a fine-mesh strainer, but keep pushing and stirring as long as you can stand it to extract as much as possible. You can do this step up to a few days in advance and keep the strained syrup in the fridge. Either way, be sure to let the syrup cool completely before proceeding. (You can set the bowl with the syrup over a bowl of ice to speed the process if you like.)
• As close to serving time as feasible, beat the heavy cream just shy of the soft peak stage with an electric mixer. Add the remaining 1/3 cup sugar and beat to incorporate. Pour in the raspberry syrup and beat just a touch more. You can finish the mixing by hand to make sure it's well-mixed without overbeating.

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

CREAMY RASPBERRY DESSERT

Steps:

• In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

EASY RASPBERRY CREAM PIE RECIPE BY TASTY

Steps:

• Spray pan with cooking spray.
• In a bowl, combine fine graham cracker crumbs and butter. Press into pan. Put in oven for 5 to 10 minutes on 375°F. That will be your pie crust. Set aside.
• Now, in a medium bowl, mash berries. Combine with whipped cream and powdered sugar.
• Fill pie crust with mixture and refrigerate for 3-4 hours. Serve and enjoy!

RASPBERRY WHIPPED CREAM FOR SUGAR CREAM PIE

Steps:

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

RASPBERRY WHIPPED CREAM

Steps:

• Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
• 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.

LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
• In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
• In a medium bowl, whisk the flour, baking powder and salt.
• Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
• Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
• Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
• Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
• While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
• Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
• With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
• Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.

RASPBERRY WHIPPED CREAM CAKE

Steps:

• Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
• Mash 1 cup of the raspberries or puree them in the food processor. Strain. Mix the mashed/puree raspberries with the raspberry liquor. Fold HALF of the whipped cream into the raspberry mixture. If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
• Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
• Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you're making a small roll, you can use whatever size platter your want. Spread reserved whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
• Before serving, use the remaining fresh raspberries & fresh mint to garnish the cake.

WHIPPED RASPBERRY INSTANT PUDDING

Steps:

• Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
• Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.

RASPBERRY WHIPPED CREAM TRUFFLE CAKE

Steps:

• For Glaze:
• Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
• For cake:
• Preheat oven to 350°F.
• Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
• For filling:
• Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
• Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
• Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.