Raspberry Whipped Cream





Introduction: Raspberry Whipped Cream

It's time to try out the Starbucks Birthday Cake Frappuccino and I wanted to be just like in the store, so I needed to make Raspberry Whipped Cream. Since I just made a chocolate whipped cream, it was really easy to make a raspberry flavored whipped cream.

Step 1: Supplies

I only tried one recipe for this, but it's pretty straightforward. Be careful with your food coloring as it is really easy to make your whipped cream too dark and you can always make it darker while you can't make it lighter.


  • 1c Whipping Cream
  • 3tbsp Sugar
  • 1tsp Raspberry Extract* (do not use more than this; I also tried 2tsp and that was too much)
  • 1/2 - 1 drop Pink Food Coloring (1 drop actually seemed too pink. If you can, I would say poke the drop with a toothpick and use that to color your whipped cream.)

*If you want a more subtle raspberry flavor, try 1/2tsp raspberry extract and 1/2tsp vanilla extract


For Piping:

Step 2: Mix

Time to mix it all up!

Start by mixing all of your ingredients and food coloring. When you like the color, it's time to whisk it.

Just like with the chocolate whipped cream, you will first get lots of bubbles. Once all the bubbles are gone, you will start leaving "tracks" in the whipping cream. Once you start getting soft peaks, it's ready.

Try not to over whip it (I have this problem). If it does get past the smooth creamy stage, you can slowly whisk in more cold heavy whipping cream to bring it back to where you want it.

Step 3: Use It

Just slap it on your favorite drink or dessert. Or, be fancy and pipe it :)


  • Works great on Choco...-rjkorn

    rjkorn made it!


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TIP; add a pinch of salt, cream does not like water, the salt will absorb the water and might prevent what we call shifted cream.

This is awesome! Cant wait to put this on a pie.

Pie topping would be good! I would think pomegranite could be a tasty flavor to try :)

you have truly harnessed the power of sugar and rainbows to make this tasty treat!! Love your work.

we do not get raspberry essence around here...do you think fresh raspberry puree(deseeded) would work? or would it clot the cream due to the acidity?

Hmm, that's a good question. I think it could still work. Another option could be to try Torani Raspberry Syrup or Raspberry Sundae sauce, but I'm not sure how hard that would be to get a hold of.

I love how simple this recipe is, I don't have any raspberry flavoring but I'm excited to either get some or try it with another flavor...