Whipped cream is just one of those perfect toppers for so many things. It adds a finishing touch for both presentation and taste. A small scoop of whipped cream is perfect for:
- Hot chocolate (We have a great DIY Mix)
- Warm pie
- Apple crisp
- Hot oatmeal
- Indulgent coffee
But, having whipped cream on hand is not always convenient or cost effective.
If you are anything like me, you only like to buy whipped cream when it is on sale. This usually happens during holiday seasons. The only problem with this is being able to use it all before it sours, or not over indulging just because it is there in the fridge.
Here is a great idea to cover all the bases. It will ensure that you always have a scoop on hand and it is always conveniently portion controlled. The answer – whip it and freeze it! Yup, that’s it.
This is especially handy for those times when you needed whipping cream for a recipe, but did not use the entire carton. Just whip up whatever is left over and freeze it.
The process is so simple:
- Whip the ingredients
- Spoon out onto parchment paper or a silicone mat lined cookie sheet
- Place sheet in freezer and then transfer into freezer safe bag or container
- Store for up to 4 months in the freeze
- Pull out a scoop whenever you need one
We like to use frozen whipped cream scoops on top of hot chocolate instead of marshmallows. It creates a fabulous creaminess without the whollop of sugar that marshmallows have.
Vanilla extract is completely optional, but it does create a sweetness in the cream. Sometimes I will swap out the vanilla extract for almond or coconut. It just depends on what I will be using the whipped cream for. Be creative and add what you like. You can even avoid the sugar altogether if what you are adding the whipped cream to is already very sweet.
To take your creativity to the next level:
- Instead of spooning out scoops of whipped cream, spread a 1/4 inch layer of whipped cream on a lined cookie sheet
- Place in the freezer
- Once frozen, use a small cookie cutter to cut out shapes
- Place back in the freezer to harden off before transferring to a freezer bag or container
- Tip: If it is hard to cut through the frozen whipped cream, place the cookie cutter in warm water before cutting. Wipe off any residual whipped cream in between cuts
So, don’t worry about wasting that 1/2 carton of whipping cream that is coming close to its expiry date. Just whip it and freeze it. You will be grateful you did on the next chilly winter evening when your hot chocolate is screaming for a little extra something.
Frozen Whipped Cream Scoops Recipe
|Servings||Prep Time||Cook Time|
|25 Scoops||5 minutes||2 Hours|
- Frozen whipped cream scoops will last for 4 months in the freezer. Try to remove as much air as possible from the container or bag whenever you take scoops out of the bag. This will prevent freezer burn and an off taste.
- This recipe can easily be halved or doubled depending on how much cream you have on hand.
- 250 millilitres (1 Cup) Cold 35% Heavy Cream
- 1 Tablespoon White Sugar
- 1/2 Teaspoon Vanilla Extract