raspberry whipped cream frosting in jar with raspberry

Berry Whipped Cream Frosting (video)

Name: Berry Whipped Cream Frosting (video)
Prep time: 20 min
Ingredients: 1 cup berries (150 g) (I used raspberries); 1/3 cup (67 g) white granulated sugar; 8 oz cream (227 g) cheese or mascarpone; softened; 1 cup (175 g) white chocolate chips; melted; 1 teaspoon vanilla extract; sprinkle of salt; 2 cups (473 ml) heavy cream; chilled; 1 1/2 cups (187 g) confectioner's sugar; red food coloring; optional

Published on January 31, 2018 | In American | By tatyanaseverydayfood |

32 Comments

- Prep Time
- 20 Minutes
- Difficulty Level

Share189

Pin7K

8K Shares

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.

Watch My Video!

Watch my video recipe for all the step-by-step instructions! Want new recipe updates? Subscribe to my YouTube channel to get a notification each time a new recipe goes live!

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 Flavors!

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.

Enjoyed this recipe? Please save and share it to Pinterest!

More Recipes!

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!

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.

Share189

Pin7K

8K Shares

Ingredients

1 cup berries (150 g) (I used raspberries)
1/3 cup (67 g) white granulated sugar
8 oz cream (227 g) cheese or mascarpone, softened
1 cup (175 g) white chocolate chips, melted
1 teaspoon vanilla extract
sprinkle of salt
2 cups (473 ml) heavy cream, chilled
1 1/2 cups (187 g) confectioner's sugar
red food coloring, optional

Instructions

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.
In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it's smooth and creamy. Add the melted white chocolate, vanilla and salt. 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.
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 upto 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.

Course : Dessert
Recipe Type : Back To Cake Basics, Cakes, Video

32 Responses to Berry Whipped Cream Frosting (video)

Mark February 11, 2018 at 10:48 am #

Hi. If I want plain whipped cream frosting, can I just leave out the raspberry sauce? Thanks

Reply
- tatyanaseverydayfood February 11, 2018 at 10:52 am #
  
  Yes, that will work great, too! You can also try adding some melted white chocolate to the cream cheese for added sweetness 🙂
  
  Reply
Seta February 15, 2018 at 8:06 am #

My whipped cream frosting came out runny! What went wrong? I made 1/2 the recipe as suggested for the tuxedo cake. I have a standing mixer but not a handheld. So I had to transfer the whipped cream and sugar to another bowl in order to whip the cream cheese mixture. Could this partly be the reason why?

Reply
- tatyanaseverydayfood February 15, 2018 at 9:58 am #
  
  Oh, no! so sorry to hear that! Did it never reach stiff peaks or did you overmix it? If the cream is overmixed, it separates. Also, was the cream chilled? I don’t think it had anything to do with transferring the cream
  
  Reply
  - LA June 13, 2018 at 6:47 pm #
    
    Can the runny texture be fixed?
    
    Reply
    - tatyanaseverydayfood June 15, 2018 at 10:05 am #
      
      Try placing it into the refrigerator for an hour or 2, then whisk again. Hope that helps!
      
      Reply
Tanya February 22, 2018 at 12:02 am #

Can you use frozen berries, or do they have to be fresh? If frozen is fine, should they thaw out first?

Thank you so much for sharing your amazing recipes! Everything I have tried, my family has loved! I look forward to continue looking through all the recipes and trying them all out!

Reply
- tatyanaseverydayfood February 22, 2018 at 10:04 am #
  
  Hi! I think frozen berries will work just fine for this recipe. It will take a bit longer for them to cook but I’m sure they will taste the same 🙂 Thank you for your support – I’m so glad you enjoy my recipes!
  
  Reply
Nancy April 30, 2018 at 4:23 pm #

I tried the berry Frosting and it curdled and went very runny !! – I used marscapone cheese – could this be the reason ? You did not say to cool the white chocolate – I cooled it for about 10 minutes- cd this be the reason it might have been too warm??

Reply
- tatyanaseverydayfood May 3, 2018 at 10:25 am #
  
  Oh, no! So sorry that the recipe didn’t work for you. Once you add the chocolate into the mascarpone and mix it, let it cool down if it’s too warm. I used warm chocolate. I don’t think it was the warm chocolate, sounds like maybe you overmixed the frosting. Once you add the cheese and chocolate mixture to the whipped cream, it only need about a minute of mixing.
  
  Reply
- Anonymous June 19, 2019 at 8:57 am #
  
  When working with mascarpone, you need to mix it gently and only a short time. Mascarpone separates very easily. I ruined a lot of creams with it :(( mix on low setting until its combined . If you overmix or mix on high setting, the mascarpone separates. I was not able to save the scream. It’s like heavy cream-when you overmix, its ruined.
  
  Reply
Sandra July 3, 2018 at 5:07 am #

Hi Tatyana.
This frosting looks amazing. Planning to frost for my son’s birthday cake.
How long does this frosting last on my cake? Can I make it pevious day? Or should I stabilize the cream with gelatine?
Looking forward for your reply.
Thank you so much.

Reply
- tatyanaseverydayfood July 3, 2018 at 9:02 am #
  
  HI Sandra! This would be great for a birthday cake. I recommend frosting the cake and keeping it refrigerated. I’m not sure how well it stores by its self, sometimes whipped cream can fall flat.
  
  Reply
  - Sandra July 3, 2018 at 9:17 pm #
    
    Thanks Tatyana for your reply.
    You meant to say, refrigerating frosted cake might fall apart?
    Sorry I want to be sure, since it’s my son’s birthday.
    If there are chances of falling apart in the refrigerator too, can i use gelatin as in your stabilized whipped cream recipe?
    
    Reply
    - tatyanaseverydayfood July 4, 2018 at 9:54 am #
      
      Hi! I don’t think there’s any risk of it falling apart in the fridge. You can certainly add gelatin if you would like; it won’t hurt the recipe! 🙂
      
      Reply
      - Sandra July 4, 2018 at 10:19 pm #
        
        Thank you so much. I was waiting for your reply.
        I will keep trying your recipes. I am very happy to find your website. Thank you again!
Sandra July 6, 2018 at 11:30 am #

Thank you so much. I was waiting for your reply.
I will keep trying your recipes. I am very happy to find your website. Thank you again!

Reply
Ivy October 26, 2018 at 4:50 am #

Can I skip the shire chocolate chips?

Reply
- tatyanaseverydayfood October 26, 2018 at 10:10 am #
  
  You technically could but I recommend adding them. They don’t add too much flavor but they do help stabilize the cream so it holds its shape better 🙂
  
  Reply
Lisa November 14, 2018 at 4:56 pm #

Can i use heavy whipping cream or should i stick with heavy cream?

Reply
- tatyanaseverydayfood November 15, 2018 at 2:56 pm #
  
  I used heavy whipped cream – in most cases it’s the same thing, although sometimes organic heavy cream is different
  
  Reply
Rosa March 26, 2019 at 6:20 pm #

Looking to make the FROSTING hope I have good results THANK You

Reply
- tatyanaseverydayfood March 27, 2019 at 10:34 am #
  
  Enjoy! It’s one of my favorites!
  
  Reply
Kiya April 11, 2019 at 2:05 am #

Hi there! Can I leave out the cream cheese + white chocolate and just make this frosting with whipped cream and berry sauce?

Reply
- tatyanaseverydayfood April 11, 2019 at 11:14 am #
  
  Hi! You can definitely try that but it won’t have the same consistency. I would add at most 1/4 cup berry sauce to the whipped cream and add it at the very end, once the whipped cream is already fluffy. Mix for just a few seconds so it gets incorporated.
  
  Reply
Anna April 22, 2019 at 12:30 pm #

Hi,
Can you use coconut cream (the cream from coconut milk) instead of using heavy whipped cream?
Thanks

Reply
Anna April 24, 2019 at 5:34 pm #

Hi,
Can you use coconut cream (the cream from coconut milk) instead of using heavy whipped cream?
Also, would this recipe be good for piping roses and using Russian tips after I refrigerate the frosting?
Thanks

Reply
Misi May 25, 2019 at 8:57 am #

Hi
I have just one question can this crem be used to be a base of the fondant?

Reply
- tatyanaseverydayfood May 26, 2019 at 9:15 am #
  
  Hi Misi! No, I don’t recommend using this under fondant, it is too soft to handle the fondant. You can use as a filling on the inside of the cake though 🙂
  
  Reply
Lina January 3, 2020 at 8:30 pm #

Hi Tatyana. Tq for sharing this recipe. I would love to make this recipe. Can i actually use freeze dried raspberry powder instead of the fresh raspberry ? If yes, can i know how much should i use to fill & frost a 2-layer cake ? Thanks

Reply
- tatyanaseverydayfood January 4, 2020 at 9:53 am #
  
  Hi Lina! Love the idea of using freeze dried raspberry powder! I’m not sure how much you would need but start with 2 tablespoons and add more as needed. Should be amazing! 🙂
  
  Reply
  - Lina January 4, 2020 at 6:25 pm #
    
    Hi. Thank you so much. I will update you once i have done this beautiful buttercream 😊
    
    Reply