For chocolate whipping cream: add to the above:

For raspberry whipping cream: add to the above:

1/2 cup (118 ml) lightly sweetened raspberry puree, at room temperature

Make the whipped cream:

For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve.  Beat the mixture until stiff peaks form.

For raspberry whipped cream:  Make the whipped cream but beat only until soft peaks form. Then add the sweetened puree, a little at a time, and beat just until stiff peaks form when the beater is raised.  Taste and fold in more sugar if required.

To make the raspberry puree: (Print Raspberry Puree Recipe) Place a large fine meshed strainer over a bowl and thaw 1 - 12 ounce (340 grams) bag of unsweetened frozen raspberries.  This will take several hours.  Gently press the berries to force all the juice from the berries.  All that should remain in the strainer is the raspberry seeds.  Add approximately 1/3 cup (66 grams) of granulated white sugar (or to taste). 

The Cake Bible, by Rose Levy Beranbaum, William Morrow, New York, 1988