Forget fake food dyes! Whip up a batch of this Raspberry Whipped Cream using real cream and freeze-dried fruit for a naturally bright pink hue.
The first time I made homemade whipped cream, I had two thoughts:
- I can’t believe it’s this easy.
- I can’t believe I used to eat Cool Whip.
Making homemade whipped cream is as simple as turning on a mixer. You can add as much sweetness as you want. And you can also add some color!
You know by now that I’m not a fan of synthetic food dyes, and it’s become somewhat of a hobby of mine to find new and natural ways to brighten frostings for cakes, cupcakes, and cookies. In the past I’ve used fresh fruit like strawberries and fresh veggies like spinach and beets. This time I’m using freeze-dried fruit!
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Most freeze-dried fruit contains just one ingredient: fruit. It’s a fun treat for lunch boxes (I even put bags of it in my kids’ stockings for Christmas). And when you pulverize it into a powder, it also happens to make a fun natural food coloring. (I get my freeze-dried raspberries at Target, but I’ve also seen them at Trader Joe’s.)
The pulverized freeze-dried raspberries definitely add texture to the whipped cream, so you won’t get a silky smooth finish like you do with straight-up whipping cream. But I like the bits of fruit and the pretty red flecks throughout. I used only a small amount of sugar so the flavor of the berries really shines through, but feel free to adjust the sweetness up or down.
You can mix up a batch of this Raspberry Whipped Cream in just a few minutes. Put a dollop on a piece of pound cake or a bowl of berries. Or make a double batch and frost a cake!
Naturally Colored Raspberry Whipped Cream
- 1/2 cup freeze-dried raspberries
- 1/2 cup heavy whipping cream
- 1 tsp sugar granulated or powdered
Chill a glass bowl, beaters, and the whipping cream in the refrigerator until very cold.
Crush raspberries into a powder using a mini food chopper or by placing them in a zip-top bag and pounding them with a mallet or rolling pin.
Place crushed raspberries, whipping cream, and sugar in the glass bowl and beat on medium speed until stiff peaks form.
Serve immediately or store leftovers in an airtight container in the refrigerator for 2-3 days.