Can I use frozen raspberries instead of fresh?

Absolutely! Thaw frozen raspberries completely and drain excess liquid before cooking. You may need to cook the sauce an extra minute or two to achieve proper thickness.

How can I prevent the white chocolate from seizing?

Use high-quality white chocolate and ensure your cream is hot but not boiling. Pour slowly and let it sit before whisking. If it does seize, add a tablespoon of warm cream and whisk vigorously.

Can I make this dessert dairy-free?

Yes! Substitute heavy cream with full-fat coconut cream and use dairy-free white chocolate. The flavor will have a subtle coconut note that pairs beautifully with raspberries.

How long does this need to chill before serving?

Allow at least 4 hours for proper setting, though overnight is even better. The cream needs time to firm up and for flavors to meld together.

What's the best way to achieve clean layers when serving?

Chill your serving glasses beforehand and use a piping bag or large spoon to create neat layers. Work quickly to maintain the cream's consistency.

Can I use this as a cake filling?

Definitely! This cream works excellently as a cake filling. Just ensure your cake layers are completely cool before applying, and refrigerate the assembled cake to help it set properly.

White Chocolate Raspberry Cream Recipe You'll Love

Description

White Chocolate Raspberry Cream is a smooth, irresistible dessert with sweet white chocolate and bright raspberry flavor in every spoonful.

Ingredients

Scale

For the White Chocolate Base:

8 oz high-quality white chocolate, finely chopped
1 cup heavy whipping cream, divided
2 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract

For the Raspberry Component:

1½ cups fresh raspberries (or frozen, thawed and drained)
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch

For Assembly:

½ cup heavy whipping cream
2 tablespoons powdered sugar
Fresh raspberries for garnish
White chocolate shavings (optional)

Substitution Ideas:

Dairy-free: Replace heavy cream with full-fat coconut cream and use dairy-free white chocolate
Lower sugar: Substitute granulated sugar with honey or maple syrup (reduce by half)
Gluten-free: This recipe is naturally gluten-free
Vegan: Use coconut cream and vegan white chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Make Raspberry Sauce
Cook raspberries, sugar, and lemon juice over medium heat for 5–7 minutes, lightly mashing some berries. Stir in cornstarch slurry and cook 2 more minutes until thick. Cool completely.
Melt White Chocolate
Pour hot (not boiling) cream over chopped white chocolate. Let sit 2 minutes, then whisk until smooth. Stir in butter and vanilla. Cool to room temperature.
Whip the Cream
Whip remaining cream with powdered sugar until soft peaks form.
Combine
Gently fold whipped cream into the white chocolate mixture. Swirl in most of the raspberry sauce, reserving some for topping.
Chill
Spoon into serving glasses, cover, and refrigerate at least 4 hours or overnight.
Serve
Top with remaining raspberry sauce and garnish if desired.

Prep Time: 20m
4h:
Cook Time: 15m
Category: Dessert
Cuisine: American

Nutrition

Calories: 280 calories