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Frozen Whipped Cream Dollops

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, 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…

Snowman Cones

Hot Cocoa Popsicles

 

 

About Alison


Alison Bickel lives in the heart of the Midwest where, along with her husband, they raise their three boys. Whether it’s in the garden, the kitchen or tagging along on her boys’ latest adventure she looks for the simple beauty in everyday from behind her lens. The photography bug bit her in sixth grade, upon getting her first camera, a Kodak Disk. She has been chasing light and subjects ever since. On her blog, ‘This Homemade Life,’ Alison shares tales of mothering, her passion for vegetarian cooking and obsession with farmer’s markets. You may email Alison at alison@alisonbickel.com.

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  • Afton

    Hi!

    Can you tell me how many calories the frozen whipped cream is a piece?

    Also can we use different extracts besides vanilla? And I don’t have a whisk attachment, can just use the attachment it came with? It’s one you’d use to blend cake batter.

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  • Linda Denzer

    I’ve wanted to do this for my catering business several times but have no idea how ling they’ll last out of the freezer. Do you ever put cream of tarter in your whipping cream to help it stay firmer longer?

  • Emily @ A Very Sweet Life

    What a great way to use leftover whipping cream! I find that I often have some that I don’t know what to do with and it ends up going bad. I never thought about freezing individual proportions.

  • Cindy

    Great Idea, I’m pinning this. Hugs, Cindy

  • ChrisA

    What a great idea!!!

  • Tanya

    Mmm such a great idea…How long would these last in the freezer?

  • Buildergirl

    What were you originally using the whipping cream for in the bag?

  • http://www.facebook.com/anna.kennedy.921 Anna Kennedy

    I love this idea! Is there a reason you use powdered sugar? Do the dollops need it for some reason? (Not joking I genuinely don’t know.) When I make whipped cream I use vanilla syrup – the kind for flavoring coffee. (It’s just easier.)

    • mlpetko

      powered sugar make whipped cream less gritty and it thickens it up a bit so you get a nice firm texture :)

  • Peggy

    I love this idea!

  • Lea’s Cooking

    What an awesome idea:))) I love real whipping cream in everything?¸.•*´¯*?
    http://leascooking.blogspot.com/

  • Elyse J

    I thought this was such a cute idea! I didn’t have heavy whipping cream, so I tried the canned whipped cream. It didn’t work. We were so disappointed! At least I’ll know next time to “go for the good stuff” and skip the can. Can’t wait to try again!

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  • http://oldtweener.com Sherri

    OK, this idea right here may be my downfall…who knew you could do this, and how amazing will this be in my morning coffee?

  • http://www.dirtandboogers.blogspot.com/ Amanda

    How cool is this? I found these Truffle Hot Chocolate Balls on Pinterest and your Whipped Cream Dollops will go great with them! Thanks for the idea.

    http://www.melskitchencafe.com/2010/12/truffle-hot-chocolate-balls-sugar-rush-2.html

  • Allison Waken

    Brilliant! My little one always wants to put ice in his (gross!) this is the perfect solution!

  • shannon harrison

    such a fantastic idea! LOVE THIS!

  • Shawna Percival

    these are GENIUS! The only reason I don’t make my own whipped cream more often is because I throw so much away…PERFECT!

  • http://www.facebook.com/profile.php?id=597118979 Bree Grossman Hester

    you are so smart! Why didn’t I think of that?