Raspberry Snow Cream Cups

Why I Love This Recipe

I love how simple and elegant this dessert is. It feels fancy without requiring any complicated steps. The whipped cream is soft and cloud-like, while the raspberry puree adds a tart, fruity contrast that keeps it from being too sweet. I also like that it’s a no-bake dessert—I just chill, whip, and swirl. It’s great for last-minute guests or when I want to treat myself with something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Whipping cream

• Sugar

• Raspberry puree

Directions

1. I always make sure the whipping cream is well-chilled before starting—it whips up better that way.

2. Using a hand mixer or stand mixer, I whip the cream with sugar until soft, fluffy peaks form.

3. I gently fold in the raspberry puree, being careful not to overmix so I can keep those pretty light swirls.

4. I spoon the finished cream into small cups or glasses for individual servings.

5. I chill the cups in the fridge for 30 to 60 minutes before serving to let the flavors settle and the texture firm up slightly.

Servings and Timing

This recipe makes about 4 small cups, depending on how much cream I use and the size of the glasses.
Prep time: 10 minutes
Chill time: 30–60 minutes
Total time: up to 1 hour and 10 minutes

Variations

• I sometimes fold in crushed freeze-dried raspberries for a little texture and extra tartness.

• When I want a sweeter version, I drizzle honey or white chocolate over the top.

• I’ve used strawberry or blueberry puree instead of raspberry, and it always works beautifully.

• For a dairy-free version, I whip chilled coconut cream with sugar and swirl in the fruit puree.

• I like to serve it with shortbread cookies or crushed graham crackers on top for added crunch.

Storage/Reheating

I store any leftovers covered in the fridge for up to 2 days. Since the whipped cream can deflate a bit over time, I like to re-whip it slightly with a fork before serving if needed. This dessert doesn’t freeze well, so I make just enough to enjoy within a day or two.

FAQs

Can I use frozen raspberries for the puree?

Yes, I use frozen raspberries all the time. I just thaw them first and blend into a smooth puree, straining out the seeds if I want a smoother texture.

How sweet should the cream be?

I usually add sugar to taste, starting with a tablespoon or two. The raspberry puree is tart, so I balance it based on how ripe the fruit is.

Can I make this ahead of time?

Yes, I often make it a few hours in advance and keep it chilled until ready to serve. It’s best enjoyed the same day for the fluffiest texture.

What kind of cups work best?

I use small glass dessert cups or mini mason jars. Clear containers show off the raspberry swirls nicely.

Can I use a non-dairy cream?

Yes, I’ve used coconut whipping cream successfully. It changes the flavor slightly, but the texture holds up well and tastes delicious with raspberry.

Conclusion

Raspberry Snow Cream Cups are one of those desserts I return to again and again. They’re quick to make, visually stunning, and always a hit. Whether I’m serving them to guests or keeping them all to myself, they bring a little elegance and a lot of flavor to the table.