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Raspberry Whipped Cream Frosting

Looking for something quick and easy to whip up for a gathering? This Raspberry Whipped Cream Frosting (stabilized with instant pudding) is perfect! It’s great for a variety of cupcake flavors.

raspberry whipped cream
Light, easy to make. . .raspberry whipped cream frosting.

I decided to go with chocolate cupcakes, but you might pick lemon, vanilla, strawberry, or even a complementary raspberry cupcake. (Yum! Raspberry on raspberry!) This would also be tasty in one of my DIY cupcake trifles.

Why Stabilize Whipped Cream?

Traditional whipped cream is yummy. It’s a heavy cream that’s whipped until fluffy until it expands and forms peaks. Sugar (or powdered sugar) is usually added to sweeten. But whipped cream isn’t really a very stable frosting. As I covered in my Easy Cheesecake Mousse post, there are ways to “firm up” whipping cream and make it useful in different sweet dishes. Adding pudding is one easy/quick way.

Berries are the Perfect, Light Offering

raspberries

Winter, spring, summer, or fall. . .you can’t go wrong with berries. And raspberries happened to be on sale at my local grocery store, so I picked up a large pack. (I eat them daily, anyway.) But, berry-infused whipped cream? Um, yes, please!

Sometimes You Just Dive Right In. . .

And in this case I knew I should! I had decided to make cupcakes for the kids and grandkids for a family gathering, but couldn’t settle on the flavor of cupcake. I just knew it had to be something that went with raspberry. The first thing that came to mind was lemon, of course, but I recently posted about my strawberry-lemonade cake and didn’t want to go that route again. So, I deviated from my norm and went with. . .

Chocolate.

Yep. I made chocolate cupcakes, hollowed out the center (cored them) and added the raspberry whipped cream. So, let’s talk about how I did all of that.

What You’ll Need for Raspberry Whipped Cream Frosting

INGREDIENTS:

ingredients for raspberry whipped cream
Raspberry Whipped Cream Frosting Ingredients
  • 1 quart (32 oz) whipping cream
  • 3/4 cup powdered sugar
  • 1 3.4 oz. pkg instant vanilla pudding
  • 1 pint raspberries (fresh/washed)
  • Cupcakes in any flavor to put the frosting on

How to Make my Raspberry Whipped Cream Frosting

It’s so easy, y’all! Mine was done in less than ten minutes and that included searching for the ingredients and washing the berries! It took a little longer to bake the cupcakes, but even they came together quickly. All that to say, you could make and serve this dish in record time! Here’s what I did:

Add whipping cream to mixing bowl and beat until it’s about halfway there. (No stiff peaks)

Add powdered sugar and instant pudding

Continue to whip until peaks form.

whipped cream
Yum! Whipped cream is ready to go! (Or, is it?)

Add 1 pint fresh/washed berries.

Mix until they are mashed up and incorporated. (You’ll need them to be fully mashed if you plan to pipe your frosting.)

Add 1 dot of red food coloring if you want yours to be a little pinker. (I did!) Then put in piping bags with your favorite tips. I chose my favorite 1M (from Wilton).

Bake and cool cupcakes. Core out the centers.

cored cupcakes
Core the cupcakes

Fill the center with frosting and press a fresh berry inside. (Mine were so large that I had to cut them in half to fit!)

Decorate cupcakes with 1M tip and add a raspberry on top.

I got so excited about this project that I decided to drizzle some chocolate syrup on one of the cupcakes.

chocolate cupcake with raspberry whipped cream frosting and chocolate drizzle
Drizzle on a little chocolate!

Store in refrigerator until time to serve!

  • Stabilized whipped cream will remain fresh in your refrigerator for 3-4 days.

Other Ways to Use my Raspberry Whipped Cream Frosting

There are so many ways to use stabilized whipping cream. I could have opted to use it as a frosting on my Pink Ombre Cake. Or, I might have use it in a trifle. And guess what? I have some leftover frosting, so I might just make some of my Lemon Burst cookies and sandwich it between two of the cookies. (Yum! That sounds amazing, right?)

I found a terrific whipped cream-based dessert on South Your Mouth. Check out this Black Forest Oreo Dessert, y’all. Looks yummy. And speaking of South Your Mouth, my Raspberry Whipped Cream frosting was shared on their Weekend Potluck.

Variations on stabilized whipping cream

Instead of using fresh berries, you might try:

  • chocolate shavings (or mini chocolate chips)
  • blueberries
  • blackberries
  • strawberries
  • lemon zest
  • orange zest
  • sprinkles
  • chocolate syrup

Let me know your thoughts on stabilized whipped cream. I happen to be a huge fan. Hope the kids and grandkids are, too!


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Raspberry Whipped Cream Frosting

Raspberry Whipped Cream Frosting

Yield: 18
Prep Time: 10 minutes
Cook Time: 17 minutes
Additional Time: 10 minutes
Total Time: 37 minutes

Light, fluffy, filled with bits of fresh raspberries. . .this stabilized whipped cream frosting is practically perfect in every way!

Ingredients

  • 1 quart (32 oz) whipping cream
  • 3/4 cup powdered sugar
  • 1 3.4 oz. pkg instant vanilla pudding
  • 1 pint raspberries (fresh/washed)
  • Cupcakes in any flavor to put the frosting on

Instructions

  1. Add whipping cream to mixing bowl and beat until it's about halfway there. (No stiff peaks)
  2. Add powdered sugar and instant pudding
  3. Continue to whip until peaks form.
  4. Add 1 pint fresh/washed berries.
  5. Mix until they are mashed up and incorporated. (You'll need them to be fully mashed if you plan to pipe your frosting.)
  6. Add 1 dot of red food coloring if you want yours to be a little pinker. (I did!) Then put in piping bags with your favorite tips. I chose my favorite 1M (from Wilton).
  7. Bake and cool cupcakes. Core out the centers.
  8. Fill the center with frosting and press a fresh berry inside. (Mine were so large that I had to cut them in half to fit!)
  9. Decorate cupcakes with 1M tip and add a raspberry on top.
  10. Store in refrigerator until time to serve.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 29mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 1g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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Lori

Wednesday 24th of August 2022

How much whipping cream? I don't see it listed in the ingredients.

booksbyjanice

Wednesday 24th of August 2022

1 quart (32 oz) whipping cream 3/4 cup powdered sugar 1 3.4 oz. pkg instant vanilla pudding 1 pint raspberries (fresh/washed) (It was listed in the text of the post but had somehow been left out of the actual recipe. Thanks for alerting me!)

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