How to Make Fruited Whipped Cream

We rarely make whipped cream with vanilla flavor anymore.  We add spices and/or flavors to our whipped cream.  We make caramel whipped cream more than anything else.  We add caramel flavor rather than vanilla flavor to our cream.  We use brown sugar instead of granulated sugar.  Almost always we add a stabilizer, usually meringue powder, to retard the melting of the whipped cream so it doesn’t become droopy at the dinner table.

(We now sell caramel whipped cream packets, packets with the flavor, sweetener, and stabilizer in a packet to add to two cups whipping cream to make caramel whipped cream.)

I wanted to take whipped cream to the next level, not just add flavor but to add fruit—fresh fruit or frozen fruit—to whipped cream.  I pictured fruited whipped cream on top of desserts or pancakes, maybe crepes.  So it was off to the test kitchen.

Making Whipped Cream with Fresh or Frozen Fruit

We bought fresh and frozen raspberries for this episode.  We knew that adding substantial quantities of fruit to whipped cream would make it droopy, even runny.  We would have to stabilize it.  If we wanted a lot of fruit, we would need a lot of stabilization.  So we turned to cream cheese, rather than meringue powder.  If you are willing to add enough cream cheese, whipping cream will hold up all day.

It worked.  After several trials, we knew the ratios to use.  I expected to add color and raspberry flavor to the whipped cream.  We didn’t need to.  The fruit colored the whipped cream and we had enough raspberries to carry the flavor.  But blueberries do not have such a pronounced flavor and we needed a little flavor to boost that along.

Here are the recipes.

Raspberry Whipped Cream:

1 1/2 cups whipping cream
1/4 cup granulated sugar
4 oz. cream cheese
1 cup fresh or frozen raspberries

  1. Whip the cream cheese and the granulated sugar together in your stand-type mixer, scraping down the sides.  This breaks up the cream cheese so that there are not lumps of cream cheese in the finished product.
  2. Add the whipping cream and beat until light and fluffy.   Fold in the berries.

Blueberry Whipped Cream:

1 1/2 cups whipping cream
1/4 cup granulated sugar
4 oz. cream cheese
1 cup fresh or frozen blueberries
1 tsp. blueberry flavoring

  1. Whip the cream cheese and the granulated sugar together in your stand-type mixer, scraping down the sides.  This breaks up the cream cheese so that there are not lumps of cream cheese in the finished product.
  2. Add the whipping cream and flavor and beat until light and fluffy.   Fold in the berries.

What do you do with your fruited whipped cream?

Use your fruited whipped cream as you would other whipped cream.  Here are three ideas form our test kitchen.

Raspberry Lemon Vanilla Cake

We made a vanilla bean cake with our Vanilla Bean Baby Cake Mix.  We added raspberry whipped cream and drilled it with lemon syrup and topped it with a few fresh raspberries.

Blueberry Lemon Blintzes

We made crepes from a crepe mix.  We filled the crepe with two tablespoons of lemon filling and folded and made blintzes.  We topped the blintzes with sweetened crushed blueberries (two tablespoons of sugar to a cup of berries) and a scoop of blueberry whipped cream.

See how to make blintzes. 

Traditional Raspberry Shortcakes

We made traditional shortcakes, shortcakes that look like biscuits but are a little sweeter and richer.  You can make these shortcakes from a just-add-water biscuit mix by adding sugar and maybe an egg.

See how to make traditional shortcakes. 

We added a dollop of raspberry whipped cream and just a drizzle of lemon syrup for accent.  

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