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How to Make Frozen Whipped Cream

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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!

4.2 from 5 votes
Frozen Whipped Cream
Prep Time
5 mins
Total Time
5 mins
Servings: 8 -10
Author: Gemma Stafford
  • 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.
  1. Line a 8x8 inch tray (or any small tray) with parchment paper
  2. In a large bowl, whisk together the cream, sugar and Grand Marnier (if using) until the cream reaches a soft peak.
  3. Use a spatula to spread the whipped cream onto your tray, taking care to even out the top.
  4. Freeze until solid (I recommend doing this the night before. If you freeze overnight)
  5. 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. .
  6. When ready to serve top each of your Hot Chocolates with a frozen Whipped Cream.
Recipe Notes

Do think about adding these to your other baking, slices of tart, pies, or mug cakes.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Tia Maria on July 14, 2019 at 1:51 pm

    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.

    • Gemma Stafford on July 15, 2019 at 2:18 am

      Hi Tia,
      Powdered sugar will work well for you here too. Some powdered sugar will have a little cornstarch/cornflour added to keep it free-flowing, and this helps to stabilize the cream. This may be what you have noticed,
      Gemma 🙂

  2. BushraFatima on January 31, 2018 at 2:03 pm

    Hey gemma , I have whipping cream powder …. how to convert it into whipping cream ?

    • Gemma Stafford on February 1, 2018 at 2:59 am

      Hi there,
      I do not know this product, so I do not know how it will work for this. The pack should tell you, or most of these companies will have a website for their products. The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Thank you for being in touch,
      Gemma 🙂

  3. P.S. on December 13, 2017 at 10:25 am

    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!

    • Gemma Stafford on December 14, 2017 at 7:21 am

      Hi there,

      1½ cups (12floz/30ml) cold heavy whipping cream
      1½ tablespoons sugar
      optional: 2 tablespoons Grand Marnier, or your favorite liqueur
      Vanilla extract be added in place of the liqueur.
      Here it is, sounds like you got it right, thank you for letting us know,
      Gemma 🙂

      • P.S. on December 14, 2017 at 12:03 pm

        I’m confused, you said that it looks like I got it right but you wrote 30ml again on the whipping cream… is it 30ml or 300ml?

        • Gemma Stafford on December 15, 2017 at 5:07 am

          Oh dear, I really did misunderstand this, I apologize. I have just updated the recipe to read 350ml. This is what it should be, thank you for your patience,
          Gemma 🙂

          • P.S. on December 16, 2017 at 11:52 am

            No problem at all Gemma, thank you for replying 🙂

  4. Lisa Newport on December 12, 2017 at 3:09 pm

    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!❤

    • Gemma Stafford on December 13, 2017 at 3:03 am

      Lisa, I am really happy to hear that, it will be all over to Grandma’s in future! You are making a rod for your own back, as my Mum would say, lol!
      Gemma 🙂

  5. Roisin O'Meachair on December 12, 2017 at 10:59 am

    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?

    • Gemma Stafford on December 13, 2017 at 3:33 am

      Hi Roisin,
      Clearly a fellow countrywoman!
      Haha! yes, I see what you mean, that would be way too much vanilla, I will correct this shortly. Use about one teaspoon, or to taste.
      You can add baileys, and I think it would be delicious, ideal for this, and even a coffee!
      Brandy too, though I do not know how this freezes! I have not tried it. Pop a little into the freezer, see how it works, some spirits will not freeze, like vodka for instance!
      Thank you for being in touch, happy Christmas to you ,and your family,
      Gemma 🙂

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