This is my formal petition to start making whipped cream a dessert, not just a topping. I mean C’MON, it is SO GOOD. Plus you can add all kinds of flavorings to any set of whipped cream, freeze it for just a touch, and it turns into a beautiful, classy dessert all on its own. I will say, it does need some ~textural interest~, so I’ve paired this Preserved Lemon & Raspberry Swirled Whipped Cream with lemon and raspberry wafers, creating a creamy-crunchy dessert that I can’t get enough of.
Plus, it freezes amazingly well, so if you are looking for a quick treat that’s not too heavy, this is a great option.
Table of contents
Why whipped cream for dessert?
Before we get into the bulk of this blog post, let me share why I think whipped cream should be a more common dessert.
First, whipped cream is so easy to make. It only takes about two ingredients – whipping cream and sugar – and a hand mixer or stand mixer does all the work for you. If you have guests coming over and don’t want to put in a lot of effort, whipped cream dessert is a great option! Or if you’re just needing a sweet treat on a weeknight, this is the best way to make something from scratch without turning the oven on.
Whipped cream is also so light, airy and fluffy, that it doesn’t weigh you down after a big meal. As much as I love a sweet baked treat (and you know I love a baked sweet treat), sometimes a cookie or brownie is just too much after dinner. To satisfy that sweet craving, whipped cream is the perfect light dessert. Plus, if you freeze it, whipped cream turns into a lighter version of ice cream. You can’t go wrong!
And finally, you can add anything you want to whipped cream to make it something totally unique and fun. In this case, we’re adding preserved lemon and raspberries for a bit of fresh tartness, but you can take this whipped cream dessert anywhere. I’ll get into this more later in the blog post!
What you’ll need for this raspberry whipped cream
Okay, so by now I’m assuming that I’ve convinced you to start making whipped cream for dessert. Welcome to the whipped cream fan club! Here’s everything you’ll need to get started:
- 1/4 of a preserved lemon
- 6 ounces fresh raspberries
- 2 cups heavy whipping cream, chilled
- 1/4 cup granulated sugar
- 1/2 vanilla bean pod, optional
- 8 small vanilla wafers, Loacker wafers, or cookies of choice, for serving
I love the Loacker wafers served on the side of this whipped cream, and they have plenty of flavors to choose from to pair with the whipped cream you’re serving. If wafers aren’t your thing, any cookies will do. After all, it is Girl Scout cookie season!
How to get the perfect whipped cream every time
Fresh whipped cream is one of those heavenly things in life that make everything better. It may seem hard to achieve the right consistency, but it’s so simple! There’s not a whole lot of work that goes into it, and once you know how easy it is, you’ll want fresh whipped cream with every dessert. Here’s how to make it:
- Add the cream to a stand mixer. Mix on medium-high and add the sugar 1 tablespoon at a time. Mix for 2-3 minutes, or until the cream thickens and forms stiff peaks.
- Halve the vanilla bean and scrape out the interior. Fold this into the whipped cream.
The key here is to add the sugar a little at a time so that the whipped cream doesn’t get weighed down too quickly. By adding a little at a time, the cream has an easier time whipping and won’t fall flat. If you do this step, your whipped cream will be perfect every time.
Some more flavor combination ideas
I love the preserved lemon and raspberry combo in this whipped cream, but you can customize the flavors with anything you have lying around the kitchen. That’s one of the best parts of this whipped cream dessert – it can be anything you want it to be! Here are some more ideas that you might want to try out:
- Strawberry jam and minced basil
- Tangerine slices and honey
- Mashed frozen blueberries and lime zest
And just as another reminder, freeze your whipped cream after it’s done. You’ll thank me later.
Looking for more easy dessert recipes?
Here are some of my favorites for Valentine’s Day. ❤️
Chocolate Covered Strawberry Muffins
Apricot & Strawberry Polenta Shortcakes
Raspberry Matcha Pound Cake
And that’s everything for this Preserved Lemon & Raspberry Whipped Cream!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
Ingredients
- 1/4 of a preserved lemon
- 6 ounces fresh raspberries
- 2 cups heavy whipping cream, chilled
- 1/4 cup granulated sugar
- 1/2 vanilla bean pod, optional
- 8 small vanilla wafers, Loacker wafers or cookies of choice, for serving
Instructions
- Finely chop the preserved lemon until it is almost a paste. Add the raspberries on top and continue to chop until the raspberries are mashed in with the lemon.
- Set a mesh sieve over a bowl and transfer the raspberry mixture to the sieve, allowing the juices to drain into the bowl. Let this sit while you prepare the whipped cream.
- Add the cream to a stand mixer. Mix on medium high and add the sugar 1 tablespoon at a time. Mix for 2-3 minutes, or until the cream thickens and forms stiff peaks.
- Halve the vanilla bean and scrape out the interior. Fold this into the whipped cream.
- Add the raspberry mixture from the sieve to the cream (don't discard the juices in the bowl) and give a few gentle mixes to swirl it into the whipped cream.
- This isn't necessary, but for a wonderful texture, let the cream sit in the freezer for 30-60 minutes.
- When you're ready to serve, scoop the cream into small serving dishes. Drizzle each bowl with a bit of the excess raspberry juice left in the bowl. Add a cookie to each serving dish and enjoy!
Comments
Justine??? Unbelievable. I know it’s just flavored whipped cream but there was something so decadent and fulfilling about eating this as a dessert. I made this with dairy free heavy cream (coconut based) because we’re vegan. This, I admit, probably changed the flavor profile slightly to include an aura of coconut, but if we pushed past that to exclusively enjoy the intentional flavors, it was beyond exceptional. Again — I know it’s just whipped cream, but it is truly one of my favorite things that’s come out of my kitchen recently. Thank you.
This makes me so happy!! I love it just as much, and I was hoping anyone else who made it would *get* it the same way I do. I’m so glad you liked it! And even more thrilled that you were able to make it vegan, this is a great tip for other dairy-free cooks who might find this post. Thank you so much for taking the time to leave a comment, I really appreciate it <3
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