Have you ever tried to put whipped cream onto a hot drink? If the whipped cream is just refrigerator temperature, you get to watch a magic act — the cream disappears right into the liquid. There go your fantasies about garnishing with chocolate shavings or topping with peppermint shards.
Don’t abandon those delightful food dreams. Simply approach them a little differently, by using frozen whipped cream mounds. Then you can knock yourself out with cinnamon/nutmeg sprinkles, chocolate curls, crushed peppermint, or whatever else you’d like to float atop your toddy.
Yes, the weather outside may be dreary, but inside one thing that makes us cheery is having a batch of frozen whipped cream mounds ready for use in topping everything from coffee and hot cocoa to MB’s Hot Bourbon Egg Nog.
These are best if made no more than 24 hours before you intend to use them, as they will dehydrate a bit over time in the freezer.
1 cup heavy whipping cream
3 packets of Splenda (or 2 tbsp. sugar)
1/4 tsp. vanilla extract
Mix the three ingredients together until thoroughly mixed. Then, either whip them in a whipped cream dispenser with an NO2 cartridge, or pull out your beater and beat the whipped cream mixture until stiff peaks form. (Don’t overbeat! The result will be butter, rather than whipped cream, if you do!)
Choose a container or small tray that is small enough to fit into the space you have available in your freezer. If you have a shallow plastic square or rectangular container with a lid, awesome. If you don’t, use whatever you do have — even if it’s a piece of stiff cardboard with wax paper taped all over it.
If you made the whipped cream in a dispenser, squirt dollops out onto your wax paper. If you have beaten it with a mixer, use a large spoon to drop large mounds onto your waxed surface. (If you are using some kind of plastic container, the wax paper may be unnecessary. I use it anyway, to minimize clean-up.)
Freeze. Use. Smile.