Raspberry Whipped Cream Frosting
Every year for her birthday, Celia requests The Best Chocolate Cake with this raspberry whipped cream for frosting. We're pretty sure it's not just because that's pretty much the biggest cake any of us have ever seen.
This raspberry whipped cream makes a terrific, not-too-sweet frosting for a wide variety of cakes and cupcakes, but it's also a terrific topping for waffles, mixed berries, or anywhere else you'd like to use a whipped cream that's a little extra special.
- 10 ounces frozen raspberries
- 2/3 cup sugar, divided
- 2 cups heavy cream
- 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.)
- Just before you want to frost the cake, 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.