A while back I read of a restaurant that was making and serving Blackberry Amaretto Whipped Cream. “We can do that,” I thought.
Well, I made raspberry instead of blackberry amoretto whipped cream but you can use any berry flavor. I added cream cheese, mostly as a stabilizer so that it wouldn’t melt as quickly. I could have used meringue powder as the stabilizer.
Raspberry Amaretto Whipped Cream
This is kind of free-lance operation. You can add more whipped cream. The amount called for is not enough to add flavor. If you add more, it will have more of a cheesecake flavor.
Everyone’s tastes differ. The amount of sugar in the recipe is a starting point. When your cream is nearly whipped, taste it and add more sugar if you like. Likewise, you can add more flavor if you like.
- With the whip attachment in your stand-type mixer, whip the granulated sugar and cream cheese together until soft and well mixed. The purpose of whipping these together is to break down the cream cheese so that you don’t have lumps in your whipped cream.
- Add the whipping cream and flavors. Whip until the cream begins to aerate and expand in volume. Taste the cream for sweetness and flavor and make adjustments if necessary. Continue beating until peaks form.
Store any whipped cream that you don’t use immediately in the refrigerator. Never let it get warm or the butterfat will melt and the whipped cream will become greasy.
You can whip leftover whipped cream to restore it. Even if you stored it overnight, you can whip it again as long as it never got warm.
Use the colors and flavors the pros use!
At less than grocery store prices.