Super-thick and fruity whipped cream from Serious Eats

  • freeze-dried blueberries
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  • heavy whipping cream

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Accompaniments: Freeform peach pie (galette) ; Classic banana bread; Sour cream pound cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cellenly on October 15, 2022

    Needed 2 batches of recipe to fill and frost a 10" cake. It held up well at room temp over several hours the course of a long dinner. I did not pipe but just going for homemade cake vibe. It's not good for a finished polished look. But it's not too sweet, and all the non-sweet loving adults loved the frosting. Be careful not to overmix. I actually made a batch in between my first and last batch where I overmixed and it curdled.

  • Zosia on January 11, 2019

    I made the strawberry variation. It tasted fantastic and was the perfect consistency for cake frosting or filling. I used it to fill a rolled sponge cake. Edit July 2019. I made one batch of raspberry cream a few hours before it was needed and it loosened up considerably in the fridge. I processed it for a few seconds with a freshly made batch and that seemed to bring it back to its original, thick consistency.

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