Use heavy cream, not whipping cream.Heavy cream has a slightly higher fat content, and it will hold its whipped consistency longer and better.This is important when frosting a cake. Tips for Making This Easy Raspberry Recipe. Fresh or frozen raspberries are fine. A quick and easy way to “dress up” chocolate, especially a slice of flourless chocolate cake, is with a generous dollop or two of this delicious whipped cream. Just gobbling fresh raspberries swimming in heavy cream. The funny thing is it isn’t the fancy food I recall (and still eat) but the simplest. Bring to boil on medium heat. Turn down the heat to low and boil for 5 minutes. Just make sure to store your Raspberry Fool in an airtight container in the fridge in the meantime. I’m sure many of the meals we ate were amazing, after all with Julia Child and Charlotte Turgeon as two of our illustrious alums college dining services had something to aspire to. One of my all-time favorite desserts is chocolate. In a small saucepan, add cold water. Continue to add as much of the remaining heavy cream needed to make a smooth spreadable frosting. One of my all-time favorite desserts is chocolate. Turn the speed up to medium-high and beat until … This recipe yields about 2 1/3 cups. If the whipped cream becomes too warm, it’ll melt. Raspberry Whipped Cream. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries. It was perfect. 1 1/4 cup fresh raspberries 2 cups heavy cream 1 vanilla bean sliced and seeds removed; Instructions . I almost always use frozen since they tend to be both less expensive and picked at the peak of ripeness. Mix on medium-low until combined. One small box each. Add the vanilla, salt, and two tablespoons of heavy cream. Raspberries and cream is best enjoyed the day you make it, but if you want to prep this raspberry recipe for a picnic or potluck later in the day it should last until then. Mix in gelatin and allow to sit for 5 minutes.