Did I have you at whipped cream? Yea, I thought so…
Heavy whipping cream is a delicacy we don’t often have around our house. After making a birthday dessert last week I found myself with half a carton left, and wasn’t sure how to use it up.
As I was cleaning up the kitchen, putting away the birthday dessert, one of my boys charged into the house, pink cheeked and cold from playing in the afternoon chill. He requested a cup of hot cocoa to warm him up. I prepared him a cup and without giving it much though put a dollop of my leftover whipped cream on top. Sitting at the kitchen table, taking his first drink, my boy loudly proclaimed how much he loved whipped cream on hot cocoa, “we need to have this every time, Mom!”
It’s funny how ideas will come to you. A simple word, image or gesture. After hearing my son’s request I looked at my piping bag full of whipped cream and thought, “why not?” That’s how whipped cream dollops came to be, at our house.
Here’s what you’ll need…
2 cups heavy whipping cream
2-3 tablespoons powdered sugar
1-2 teaspoons vanilla extract
Pour cold whipping cream into bowl of mixer. Using whisk attachment whisk, on medium speed, whip until it begins to thicken and you see soft peaks form. Add in powdered sugar and vanilla, continue mixing until well incorporated.
Take your whipped cream and spoon individual servings onto parchment lined baking sheet (I used my frosting tip/bag because they were already full of cream). Place in freezer for 2-3 hours or until completely frozen. Move to airtight container and store in freezer.
Not only are these dollops perfect for topping off a cup of hot cocoa (like this Mexican Hot Chocolate,) but also great as a little cream and sugar in your morning coffee or tea.
Not to leave out those lucky enough to be in warmer climates during the winter months. Here are a couple of ideas for enjoying winter treats where you live too…