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What's Cooking: Raspberry Whipped Topping - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Raspberry Whipped Topping

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SOUTH BURLINGTON, Vt. -

We're joined by Kimberly Emery, a chef instructor at SUNY Plattsburgh. We're making a raspberry whipped topping that has a variety of uses!
  
Raspberry Whipped Cream
Yield 3 cups
¼ cup vanilla bean crème fraiche
¼ cup raspberry puree
1 cup  heavy cream
¼ cup grand mariner
Confectioner's sugar

Puree:
1 cup frozen raspberries 
¼ cup sugar
¼ cup grand mariner
Allow the above ingredients to come to a boil, let simmer for approximately 10 minutes on low.  Strain the puree through a strainer.  Discard seeds.
Allow the puree to cool.
Cream:
Once the puree is cool stir in with crème fraiche. Set aside.
Whisk the heavy cream and confectioner's sugar until it is stiff peaks.
Fold in the crème fraiche mixture.
This is great for a different topping for strawberries, it can also be used as a frosting on a cupcake.

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