Here’s a simple recipe for raspberry cream that you can whip up in no time.

If using frozen raspberries, thaw and drain them; rinse and pat dry fresh raspberries.

Mix raspberries with granulated sugar and gently mash to release juices, then set aside.

Whip 1 cup of heavy cream with an electric mixer until it starts to thicken.

Whip the cream until stiff peaks form, but avoid overwhipping.

Gently fold the sweetened raspberries into the whipped cream, keeping some swirls intact.

Chill the raspberry cream in the refrigerator for at least 30 minutes to firm up and meld flavors.

Garnish with extra raspberries and serve chilled as a dessert or topping for cakes, pancakes, or waffles.