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Hi Bold Bakers!
One of my favorite things about the holidays is all the fun you can have with getting creative! I am a sucker for all the fun ways to celebrate from sugar cookies in fun shapes, to wreaths, lights and decorations. While I don’t usually like anything too cutsie or froo-froo in my baking, I do think this is the one time of year to Boldly Bake, using those pretty cookie cutters and colored sprinkles. Thus this little idea for Frozen Whipped Cream shapes!
My Frozen Whipped Cream decorations could not be easier to make, or more effective. I love the little things I can do to take everyday things and make them festive, no pressure, no fuss. I think there is something really great about a simple mug of my Best-Ever Hot Chocolate topped with these beautiful frozen whipped cream decorations.
Frozen Whipped Cream is really as easy as whipping cream and a bit of liquor or Vanilla Extract then freezing them on a flat tray overnight. When guests come around, or family is in town, all you have to do is get out your favorite little candy cane (or star, or Christmas tree) cookie cutter and cut out your whipped cream garnishes.
You’d be surprised how well these work, they do not just melt away, they really hold their shape. Talk about a trick of the trade, this recipe just shows that a simple little thing like whipped cream can be turned into something really special, making your holiday entertaining so much more relaxed!
Have you seen my Holiday Baking Headquarters page? There you will find every recipe you could possibly need for the Holidays including Easy Sugar Cookies, my Last Minute Christmas Pudding, and more edible gifts!
Try These Recipes!
Watch The Recipe Video!
Frozen Whipped Cream Recipe
Ingredients
- 1 1/2 cups (12floz/350ml) cold heavy whipping cream
- 1 1/2 tablespoons sugar
- optional: 2 tablespoons Grand Marnier , or your favorite liqueur
- Vanilla extract be added in place of the liqueur.
Instructions
- Line a 8x8 inch tray (or any small tray) with parchment paper
- In a large bowl, whisk together the cream, sugar and Grand Marnier (if using) until the cream reaches a soft peak.
- Use a spatula to spread the whipped cream onto your tray, taking care to even out the top.
- Freeze until solid (I recommend doing this the night before. If you freeze overnight)
- Using festive cookie cutters, press firmly into the cream and lift straight up, Lay back on the tray and store in the freezer until ready to use. .
- When ready to serve top each of your Hot Chocolates with a frozen Whipped Cream.
Recipe Notes
Hi Gemma! Thank you so much for everything you do! You are my go to for quite a few recipes! I have a bit of a nerdie question though.. slightly related to this recipe. I’ve made a chocolate ganache from good quality cacao powder, milk, sugar and butter. Heated together till it forms a nice thick ganache. I whipped up some low fat cream (25% is the easiest to access where I live). Mixed the ganache and whipped cream together. It was the most creamy and delicious thing. If I freeze this, does it form an ice-cream? Or would it… Read more »
It’s such a cute thing to do and lovely surprise! I’ve been doing this for decades.
Tip: add a bit of colour using GEL FOOD COLOURING. Pink hearts for Valentine’s, green clovers for St Patrick’s etc. ????❄️????????☃️????
When I make whipped cream I usually add some powdered sugar to give it a little sweetness as I find that it blends better and don’t need so much in this recipe.Will using the powdered sugar in this recipe change the outcome,or does it have to have the granulated sugar to help stabilize it so it can be be cut into shapes as the powdered sugar blends better.
Can this be put into silicon mold?
Can I use already whipped cream out of the can?
Hey gemma , I have whipping cream powder …. how to convert it into whipping cream ?
Hi Gemma, I did this and I used 300ml on “1½ cups (12floz/30ml) cold heavy whipping cream” because I assumed that’s what it was suposed to be, right?
Btw nice recipie, very original and practical, it’s good for coffee too, sometimes I want a bit of cream and I didn’t wanna open a whole thing just to use a little, this solves my problem, thank you!
I have tried 5 of your recipes and this frozen whipped cream and the hot chocolates were homeruns with 9 of my grandkids!!!! The others couldn’t come over! Thank you so much for the recipes you rock!❤
Hi Gemma, if using vanilla, how much do you use? Is it still 2 tablespoons – seems a lot? Also could I substitute brandy or baileys in this?