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Raspberry Rose Whipped Cream

Barely sweet and pretty in pink, this topping adds luxurious flavor and texture to fresh summer berries.


  • 1 cup fresh raspberries
  • 3⁄4 cup sugar
  • 1⁄4 teaspoon gluten-free pure vanilla extract
  • 1⁄2 teaspoon rose water
  • 1 cup heavy cream
  • 1⁄4 cup Greek yogurt


  1. In a food processor, whirl the raspberries and sugar until smooth. Pass the puree through a fine-mesh strainer into a bowl and discard the seeds. Stir in the vanilla and the rose water.
  2. In a large bowl, whip the cream to soft peaks, fold in the yogurt, and whip to soft peaks again. Fold in the raspberry puree and whip to soft peaks. Refrigerate until ready to use.