Raspberry Whipped Cream Topping

Melanie Lorick
by Melanie Lorick
~ 1 1/3 cups
4 min

Sometimes, we just need to add something with a little fruity tang to our whipped cream...just me? This Raspberry Whipped Cream Topping is a really fun twist on traditional whipped cream creations, or even traditional cake frosting!

When pulsing the dried raspberries in your food processor, spice grinder, or blender, keep in mind that some seeds will still escape and can be a bit hard when you bite down on them. You can sift the raspberry powder to eliminate as many as possible.

I love that this whipped topping is both sweet and tangy - a delicious pairing that can be used as a dip or frosting substitute. Though not exactly diet-friendly, this topping is a great alternative to preservative-filled options on many grocery store shelves AND is stabilized to last longer with the addition of cornstarch. If you are a Cool Whip fan, you can substitute the cream, sugar, and cornstarch.

The red specks of raspberry are fun for the holidays, too!

For more comfort food recipes, with a healthy twist, I invite you to visit Inspired Epicurean today!

Used as a frosting on a lower-calorie chocolate raspberry cake. It was delicious!

Raspberry Whipped Cream Topping
Recipe details
  • ~ 1 1/3  cups
  • Prep time: 2 Minutes Cook time: 2 Minutes Total time: 4 min
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  • 1 cup heavy whipping cream
  • 1/3 cup dried raspberries, pulsed into a powder and sifted to remove lingering seeds
  • 1/4 cup powdered sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract

In a chilled bowl, using a hand or stand mixer with whisk attachment, whip cream, powdered sugar, and vanilla extract until stiff peaks form.
Add cornstarch and gently mix.
Add dried raspberries. Gently stir and finish by folding with a spoon until completely incorporated.
  • Even dried raspberries can allow a few seeds to escape without getting pulverized to a fine powder. It can help to sift the powder after blending the dried raspberries.
Melanie Lorick
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