A whipped cream frosting recipe like no other! My berry whipped cream is perfectly fluffy, creamy, fruity and delicious! It’s made with whipped cream, cream cheese (or mascarpone), white chocolate and a raspberry reduction. All these ingredients work together to create an amazing, stabilized whipped cream frosting that is perfect for frosting cakes and cupcakes! This recipe will frost an 8-inch round cake, a small square cake or 24 cupcakes.
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How to Make Berry Whipped Cream
This incredible raspberry whipped cream frosting is perfect for cakes and cupcakes and it’s so easy to make! Plus, a few tips to ensure the best results:
- The first step is preparing the raspberry sauce, which will add all the berry flavor. You can use fresh or frozen berries for this recipe. Combine the berries with sugar in a small saucepot, bring to a simmer and cook the berries until a jam forms. Next, I strain the seeds out using a fine mesh strainer, leaving behind a smooth berry sauce.
- Next, it’s time for the cheese and chocolate mixture. Using a combination of both cheese and white chocolate helps the frosting retain it’s shape better! I recommend melting the white chocolate in the microwave, then adding it immediately into the beaten mascarpone or cream cheese. Do not let the chocolate cool down! It will cause the cheese to clump if it’s cooled down! Mix in the berry sauce last.
- Once I have the cheese and chocolate mixture ready, it’s time to prepare the whipped cream. I like to switch to my stand mixer at this point and whisk the cream and confectioner’s sugar together until stiff peaks form.
- To the whisked cream, I add the berry and cheese mixture and whisk again for about a minute. I recommend stopping and scraping down the sides of the mixing bowl to ensure that all the ingredients get well combined!
Can I Omit the White Chocolate?
I get this question the most! Technically, yes, you can omit the white chocolate and the frosting will still turn out great. If you want to omit it because you don’t like the flavor of white chocolate, you don’t taste it too much in this recipe. If you are omitting the chocolate, I recommend adding the cooled berry sauce at the very end, once the cream and cheese have been combined together.
Holds Its Shape!
I love everything about this easy frosting recipe and I know you guys will too! Besides the mind-blowing flavor and texture, I love that this frosting is stabilized and pipes beautifully! Check out my video recipe to see how well it pipes! This berry whipped cream frosting is perfect for frosting your favorite cake or cupcakes. And, this frosting can even be made ahead of time!
You can make it a day or two ahead of time and keep it stored in the refrigerator, covered with plastic wrap. When you’re ready to fill, decorate or pipe the frosting, give it a quick 30-second whisk on high speed to get it fluffy again. Then simply transfer into a bag and you’re all set to go!
More Flavor Ideas!
In my video recipe, I used raspberries to make a raspberry frosting, but this recipe will work well with other berries, such as strawberries, blueberries and blackberries.
- Use the same recipe I used for the raspberries with the other berries. If desired, pulse the berries first in a blender or food processor, then reduce and strain.
- If you don’t have fresh berries available, berry preserves will also work well; you’ll need just 1/2 cup.
- This recipe will also work with dark chocolate! Follow the recipe as written, omit the raspberry/berry sauce and add dark chocolate instead of white chocolate.
I have an entire ‘Back To Cake Basics’ series on my blog and YouTube channel! These simple, basic recipes are great for any dessert you wish to make!
- Try my ‘Raspberry Buttercream’ next for a super pipeable and delicious buttercream made with real berry flavor!!
- If you’re looking for a regular, vanilla flavored whipped cream, try my classic ‘Whipped Cream Frosting’!
- Or, my ‘Stabilized Whipped Cream Frosting’ – this one is made with gelatin.
- I also love this recipe for ‘German Buttercream’ made with vanilla pastry cream!
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Berry Whipped Cream Frosting Recipe (video)
- 1 cup raspberries
- 1/3 cup white granulated sugar
- 8 oz mascarpone or cream cheese, softened at room temp for 30 minutes
- 1 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- sprinkle of salt
- 2 cups heavy cream, chilled
- 1 1/2 cups confectioner's sugar
- red food coloring, optional
- Allow the mascarpone or cream cheese to soften at room temperature for 30 minutes. Do not allow the mascarpone to soften too much, as it can separate at high temperatures.
- Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
- Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner's sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form. Set aside.
- In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Melt the white chocolate in the microwave or over a double boiler. Do not let the chocolate cool!! Add the warm, melted white chocolate, vanilla and salt to the cheese. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated and the mixture is smooth.
- Add the cheese and berry mixture to the whipped cream. Whisk the frosting on medium speed for 30 seconds, then stop and scrape down the sides of the mixing bowl. Mix again for up to 30 seconds, until stiff peaks form. Use the frosting right away, or keep refrigerated.
- NOTE: if using berry preserves, substitute the fruit and sugar with 1/2 cup preserves.