I’m sure you’ve had berries with whipped cream, but have you ever had berries in whipped cream?
It’s as simple as taking one of my favorite ingredients, freeze dried berries, pulverizing them into a powder and then whipping them into fluffy pastel clouds of cream.
So simple. So dreamy. So good. So perfect for piling onto a slice of Ricotta Cake and then shoveling into your mouth mostly with your fingers even though there are forks right there.
I clearly made this with batch with all raspberries, but the recipe will work with any freeze dried berry (or other fruit) you like. Get colorful with it! Go pink with strawberries, indigo with blueberries, or maybe try the mixed berries I’ve been eyeing recently at Trader Joe’s! I don’t know what color they’d make exactly—some sort of purple—but I do know it would be delicious.
(Any) Berry Whipped Cream
makes about 1 1/2 cups
~1/2 cup freeze dried berries of choice
1 cup heavy cream, very cold
1/2 teaspoon pure vanilla extract
3 tablespoons confectioner’s sugar
Place freeze dried berries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.
Measure out 2 tablespoons of pulverized berry powder, and reserve any remaining powder for another use.
In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).
Load whipped cream into a piping bag fitted with a tip or scoop with a spoon and use as desired.
Leftover Berry Whipped Cream should be covered and refrigerated. It’s pretty stable, but may need to be lightly re-whipped before serving.