Sparkling Raspberry Cream Wafers are an exquisite yet surprisingly simple dessert that offers a delightful burst of flavor and texture, perfect for making any occasion feel a little more special. This easy-to-follow recipe is incredibly useful for impressing guests or simply treating yourself to a homemade delight.
Key Ingredients for Sparkling Raspberry Cream Wafers:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely chopped fresh or frozen raspberries, thawed and patted dry
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
- ½ teaspoon raspberry extract (optional, for enhanced flavor)
- Edible glitter or sparkling sugar, for garnish
How to Make Sparkling Raspberry Cream Wafers:
Prepare to be delighted by these Sparkling Raspberry Cream Wafers, a treat that balances delicate crispness with a luxuriously smooth, fruity filling. In just about 45 minutes of active preparation and 15 minutes of baking, you’ll create a confection that’s both visually stunning and incredibly satisfying. The combination of a light, buttery wafer and a vibrant raspberry cream filling is simply irresistible.
Step-by-Step Instructions:
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Incorporate Raspberries: Gently fold in the finely chopped raspberries using a spatula. The batter will be slightly thick.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Wafers: Drop rounded teaspoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass or your fingers to gently flatten each mound into a thin, uniform circle (about 3 inches in diameter). You may need to do this in batches.
- Bake the Wafers: Bake for 8-12 minutes, or until the edges are golden brown and the centers are lightly colored. Watch them carefully as they can brown quickly.
- Cool the Wafers: Let the wafers cool on the baking sheets for 1-2 minutes before carefully transferring them to a wire rack to cool completely. They will crisp up as they cool.
- Prepare the Raspberry Cream Filling: While the wafers are cooling, prepare the filling. In a cold mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and raspberry extract (if using), and continue whipping until stiff peaks form. Be careful not to overmix.
- Assemble the Wafers: Once the wafers are completely cool, spread a generous dollop of the raspberry cream filling on the flat side of one wafer. Top with another wafer, pressing gently to create a sandwich.
- Garnish and Serve: Lightly dust the assembled wafers with edible glitter or sparkling sugar for that extra “sparkling” effect. Serve immediately for the best texture.
Why You’ll Love This Sparkling Raspberry Cream Wafers:
You’ll adore these Sparkling Raspberry Cream Wafers for their utterly delightful and refreshing raspberry cream filling, a perfect contrast to the delicate, crisp cookie. Making these at home is incredibly cost-effective compared to purchasing similar gourmet treats, allowing you to enjoy a touch of elegance without breaking the bank. The vibrant tang of fresh raspberries, enhanced by optional raspberry extract, truly elevates them beyond ordinary cookies, making them a unique and memorable indulgence.
Unlike simple sugar cookies, the addition of real fruit and a luscious cream filling transforms these into a truly special dessert. They offer a sophisticated yet approachable charm that is perfect for afternoon tea, a special celebration, or simply as an elevated everyday treat. Don’t hesitate to try this recipe; your taste buds will thank you for the exquisite flavor journey!
Storing and Reheating Tips:
Storing Sparkling Raspberry Cream Wafers: It’s best to assemble the wafers shortly before serving to maintain their crispness. If you have any assembled wafers with the cream filling, store them in an airtight container in the refrigerator for up to 2 days. The cream may soften the wafers slightly over time. If you wish to store the components separately for longer: The baked wafers can be stored in an airtight container at room temperature for up to 5 days. The raspberry cream filling should be stored in an airtight container in the refrigerator and is best used within 2 days.
Freezing Sparkling Raspberry Cream Wafers: We do not recommend freezing the assembled wafers as the cream filling and the crisp cookie texture will not hold up well to freezing and thawing. However, you can freeze the baked wafers (without the filling) for future use. Ensure they are completely cooled, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or bag. They can be stored in the freezer for up to 2 months. Thaw at room temperature before filling and serving.
Final Thoughts:
These Sparkling Raspberry Cream Wafers are a testament to how simple ingredients can create something truly enchanting. We encourage you to whip up a batch and experience the delightful harmony of crisp cookie and luscious raspberry cream for yourself. Get ready to impress and delight!
Sparkling Raspberry Cream Wafers
Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the finely chopped raspberries using a spatula. The batter will be slightly thick.½ cup fresh or frozen raspberries
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will make the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded teaspoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a glass or your fingers to gently flatten each mound into a thin, uniform circle (about 3 inches in diameter). You may need to do this in batches.
- Bake for 8-12 minutes, or until the edges are golden brown and the centers are lightly colored. Watch them carefully as they can brown quickly.
- Let the wafers cool on the baking sheets for 1-2 minutes before carefully transferring them to a wire rack to cool completely. They will crisp up as they cool.
- While the wafers are cooling, prepare the filling. In a cold mixing bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and raspberry extract (if using), and continue whipping until stiff peaks form. Be careful not to overmix.1 cup heavy cream, ¼ cup powdered sugar, ½ teaspoon raspberry extract
- Once the wafers are completely cool, spread a generous dollop of the raspberry cream filling on the flat side of one wafer. Top with another wafer, pressing gently to create a sandwich.
- Lightly dust the assembled wafers with edible glitter or sparkling sugar for that extra “sparkling” effect. Serve immediately for the best texture.edible glitter or sparkling sugar