Whipped Cream Frosting with Raspberry Sauce
Submitted by mrcajun2
Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the kind of frosting that makes people close their eyes when they take that first bite. Light, cloud-soft whipped cream sweetened with powdered sugar and a splash of vanilla (or your favorite liqueur if you’re feeling fancy).
The raspberry sauce is the real scene-stealer. Frozen raspberries cook down with a touch of cornstarch into a thick, glossy sauce with a gorgeous jewel-toned color and a bright tartness that cuts right through the richness of the cream.
Spread the frosting on a simple layer cake and drizzle the sauce over each slice, or pool it on the plate for a restaurant-style presentation.
Kitchen Tips
- Chill your bowl and whisk beaters in the freezer for 10 minutes before whipping; cold equipment makes fluffier, more stable cream
- Add the powdered sugar gradually while whipping so it dissolves completely without lumps
- Make the raspberry sauce ahead and chill it; it thickens more as it cools and tastes even better the next day
Ingredients
Directions
DIRECTIONS:
Whipped Cream Frosting: Whip cream with sugar and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce.
Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream.
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