1920 Raspberry Cream Whip

Raspberry Cream Whip Recipe with Marshmallows, Heavy Cream, and Walnuts

Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

The 1920 Raspberry Cream Whip is a delightful dessert that harks back to a simpler time when recipes were about combining fresh, straightforward ingredients to create something delicious and comforting. This particular recipe, with its blend of sweet raspberries, fluffy marshmallows, rich cream, and crunchy pecans, offers a perfect balance of textures and flavors that are sure to please any palate. It's a testament to the enduring appeal of classic recipes and how they can be enjoyed across generations.

History

The 1920s were a time of great change and innovation, not just in technology and culture but also in the culinary world. The Raspberry Cream Whip is a product of this era, embodying the spirit of experimentation and a newfound appreciation for combining different ingredients in novel ways. This dessert likely originated from a home kitchen, as many families began to explore more diverse recipes. Its simplicity and the availability of its ingredients made it a popular choice for gatherings and special occasions.

Ingredients

1.5 cups of canned raspberries
1 cup of miniature marshmallows
0.5 cup of heavy cream
0.25 cup of walnuts or pecans

How to prepare

Combine raspberries and marshmallows; let them stand in the refrigerator.
Whip the cream until stiff.
Once the raspberry mixture is well chilled, fold in the whipped cream.
Stir in the nuts.
Garnish with pieces of marshmallow.
Chill until ready to serve.
If desired, add sugar to the whipping cream according to taste.

Variations

Consider adding a layer of crushed graham crackers at the bottom of each serving cup for a crunchy texture. Alternatively, substitute blueberries or strawberries for raspberries to create different flavor profiles.
For a lighter version, substitute the heavy cream with whipped coconut cream. You can also try using different berries, such as strawberries or blueberries, for a variation in flavor. For a nut-free version, omit the pecans or replace them with seeds like pumpkin or sunflower.
Consider adding a layer of crushed graham crackers at the bottom of each serving cup for a crunchy texture. Alternatively, mix in a tablespoon of orange liqueur to the raspberry mixture for an adult version of this dessert.

Cooking Tips & Tricks

To ensure your Raspberry Cream Whip turns out perfectly, consider these tips:

- Use fresh raspberries if available for a more vibrant flavor.

- Chill the mixing bowl before whipping the cream to help it stiffen more quickly.

- Fold the whipped cream gently into the raspberry mixture to keep the dessert light and airy.

- Toast the pecans lightly before adding them to the mix for an enhanced nutty flavor.

Serving Suggestions

Serve the Raspberry Cream Whip in individual dessert cups for an elegant presentation. Garnish with fresh raspberries and a sprig of mint for a touch of color and freshness.

Cooking Techniques

The key technique in this recipe is properly whipping the cream to stiff peaks without overbeating, which ensures the dessert remains light and fluffy. Gently folding the ingredients together is also crucial to maintain the airy texture.

Ingredient Substitutions

For a lighter version, substitute the heavy cream with whipped coconut cream. If you're not a fan of pecans, almonds or walnuts make great alternatives. Vegan marshmallows can be used to make this dessert suitable for those avoiding animal products.

Make Ahead Tips

This dessert can be made a day ahead and stored in the refrigerator until ready to serve. However, add the nuts just before serving to maintain their crunch.

Presentation Ideas

Consider serving the Raspberry Cream Whip in clear glasses to showcase the layers of the dessert. A mint leaf and a whole raspberry on top can add a professional touch.

Pairing Recommendations

A light, sparkling wine or a sweet dessert wine pairs beautifully with the Raspberry Cream Whip, complementing its sweetness and richness.

Storage and Reheating Instructions

This dessert should be stored in the refrigerator and is best enjoyed within 24-48 hours. It does not require reheating.

Nutrition Information

Calories per serving

A single serving of Raspberry Cream Whip contains approximately 250 calories. Given its rich ingredients, it's a dessert best saved for special occasions or enjoyed in small portions.

Carbohydrates

A serving of Raspberry Cream Whip contains approximately 22 grams of carbohydrates. The majority of these carbs come from the raspberries and marshmallows, providing a quick source of energy. However, since this dessert contains sugar, it's best enjoyed in moderation.

Fats

This dessert contains about 15 grams of fat per serving, primarily from the heavy cream and pecans. While it is higher in saturated fat due to the cream, the pecans also provide healthy monounsaturated fats.

Proteins

Each serving of Raspberry Cream Whip offers around 2 grams of protein, mainly from the heavy cream. While not a significant source of protein, it contributes to the overall nutritional profile of the dessert.

Vitamins and minerals

Raspberries are a good source of Vitamin C and fiber, while pecans offer vitamins and minerals such as Vitamin E, magnesium, and potassium. Together, these ingredients make the dessert not just tasty but also beneficial in small amounts.

Alergens

This recipe contains dairy (heavy cream) and tree nuts (pecans), which are common allergens. Individuals with allergies to these ingredients should avoid this dessert or seek suitable substitutions.

Summary

The Raspberry Cream Whip is a delightful treat that, while indulgent in terms of sugars and fats, also offers some nutritional benefits through its fruit and nut content. Enjoying it in moderation can be part of a balanced diet.

Summary

The 1920 Raspberry Cream Whip is a timeless dessert that combines the sweet and tart flavors of raspberries with the creamy texture of whipped cream and the crunch of pecans. It's a testament to the simplicity and elegance of past-century cooking, offering a delightful end to any meal. With its rich flavor profile and straightforward preparation, it's a recipe that has stood the test of time and continues to be cherished by those who make and enjoy it.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was an old, yellowed piece of paper tucked away in a dusty cookbook that I had inherited from my own grandmother. The title read "1920 Raspberry Cream Whip," and the ingredients listed were simple yet intriguing: raspberries, cream, sugar, and a hint of lemon.

I had never heard of such a dish before, but something about it called out to me. Perhaps it was the combination of sweet raspberries and creamy whipped cream, or maybe it was the thought of a recipe that had been passed down through generations. Whatever it was, I knew I had to try it.

I set to work gathering the ingredients, carefully measuring out the raspberries and sugar, and whipping the cream until it formed soft peaks. As I mixed everything together, the kitchen filled with the sweet scent of raspberries and the tang of lemon.

When the dish was finally complete, I took a hesitant bite. The flavors exploded on my tongue, a perfect balance of sweet and tart, creamy and light. I was instantly transported back to a simpler time, when recipes were passed down from one generation to the next, and the act of cooking was a labor of love.

As I savored each spoonful of the Raspberry Cream Whip, I couldn't help but wonder about the origins of the recipe. Who had first come up with this delicious creation? How had it survived the test of time, making its way into my hands all these years later?

I decided to do some research, pouring over old cookbooks and searching through family archives. Finally, after weeks of digging, I found what I was looking for.

It turns out that the recipe for Raspberry Cream Whip had been a favorite of my great-grandmother, who had learned it from a dear friend in the early 1920s. The friend, a talented cook named Clara, had created the recipe herself, using fresh raspberries from her garden and cream from the neighboring dairy farm.

Clara had passed the recipe on to my great-grandmother, who had in turn shared it with her daughter, my grandmother. And now, all these years later, it had made its way into my hands.

I felt a sense of connection to these women who had come before me, who had lovingly prepared this dish for their families and friends. And as I continued to make the Raspberry Cream Whip for my own loved ones, I knew that I was carrying on a tradition that spanned generations.

The recipe became a staple in my kitchen, a go-to dessert for special occasions and family gatherings. And each time I made it, I felt a sense of pride and gratitude for the women who had passed it down to me.

As I look back on that first moment of discovery, when I stumbled upon the recipe for 1920 Raspberry Cream Whip, I am filled with a sense of wonder and awe. It's amazing to think of all the stories and memories that can be held within a simple piece of paper, a recipe that has stood the test of time and brought joy to so many.

And so, as I continue to cook and bake, I will always remember the legacy of those who came before me, and the delicious dishes that they left behind. The 1920 Raspberry Cream Whip will forever hold a special place in my heart, a reminder of the power of tradition and the joy of sharing food with those we love.