Blackberry Whipped Cream


Blackberries may have a bit of a bitter or slightly sour taste, but add a little sugar and cream and we can have that solved in no time at all :). Whipped cream, when made fresh, has a far better texture and consistency than canned creams- it’s thicker- much thicker- and generally yummier. However, it can often be a bit plain… so why not make it a bit more healthy by incorporating fruit? Blackberry whipped cream is a nice topping for cakes (pairs well with both chocolate and vanilla), brownie, ice cream, cookies… any time in which you would traditionally add whipped cream, try a fruity one! Magno works splendidly; apricot; really any fruit with a pulp that’s a bit thick will work. Strawberries may be a tad bit watery, but should work as well if that’s your fancy.

Blackberry Whipped Cream


  • 1/2 carton organic heavy whipping cream
  • 1 tsp granulated (regular) sugar
  • 4-6 oz fresh blackberries (about 3/4 to 1 box/container)


  • Take a metal mixing bowl and place in the freezer for 5-10 minutes
  • Place blackberries (without cutting) into the bowl of a food processor or processor blender and blend until the consistency resembles jam
  • Remove bowl from freezer; place sugar in bottom of bowl, then pour in whipping cream
  • Using eggbeater/electric mixer, beat on lowest level for approximately 20-30 seconds, then keep moving upward every 20-30 seconds until reaching the highest level. Beat until the cream makes stiff- but not dry!- peaks or to desired thickness
  • Pour blackberry puree into the middle of the bowl on top of the whipping cream
  • Using a spatula, carefully fold in- NOT STIR- the puree, so as to not flatten out the cream

It’s a very quick process- takes less than 10 minutes for sure- and yet adds a very fun and different element to your everyday whipped cream cravings. Switch out the fruits for experimentation- I’d be willing to bet that passion fruit would be fantastic, it’s just a bit difficult to find here in the US :)

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