Back to another handy tip from the Heloise's Housekeeping Hints (1962) book I scored at our church rummage sale a few months ago!! If you're like me and love fresh whipped cream instead of Cool Whip or aerosol whipped cream, here's a great way to store leftovers and have it on hand and ready to go any time.
How to make Frozen Whipped Cream Minis:
Simply take your whipped cream and drop in mounds on a wax paper lined cookie sheet and freeze until solid. Then put in a plastic freezer bag and store in the freezer until you need whipped cream. A cute little individual portion will be ready to go!! Allow it to sit for about 15 minutes to thaw -- or you can start eating it frozen right away like me. :O) I piped mine with a pretty decorating tip, but you also could pipe from the snipped corner of a plastic bag, or simply drop by spoonfuls onto the wax paper.
Simply take your whipped cream and drop in mounds on a wax paper lined cookie sheet and freeze until solid. Then put in a plastic freezer bag and store in the freezer until you need whipped cream. A cute little individual portion will be ready to go!! Allow it to sit for about 15 minutes to thaw -- or you can start eating it frozen right away like me. :O) I piped mine with a pretty decorating tip, but you also could pipe from the snipped corner of a plastic bag, or simply drop by spoonfuls onto the wax paper.
If you've never made fresh whipped topping, it's super easy and eliminates a lot of mystery ingredients versus buying the aforementioned creams.
How to make your own whipped cream:
Simply pour cold heavy cream into a bowl (I like to use a metal bowl, and chilled is better but not required) and go to town with your electric mixer. Mine happens to have a handy whisk attachment that makes the process faster, but regular beaters work just fine, too. After it's all whipped up, feel free to add a sweetener or flavoring. I only add a little powdered sugar to mine, but Heloise mentioned she uses sugar and vanilla in hers. I'm sure you also could experiment with other flavors depending on what it will be used for (think almond extract, chocolate flavoring, orange extract, etc.).
This batch was made from whipped cream leftovers after making smoothies, and the next night I used my little frozen portions on strawberries and angel food cake. They were perfect!! It really was nice to grab ready whipped cream out of the freezer and not have to make such a small amount for one dessert. Such a great way to save leftover whipped cream!!
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I found you on Show Me What Ya Got. I just blogged about making whipped cream because I love it - I use vanilla too - but I never thought about freezing it until I need it. Good idea!
ReplyDeleteGive it a try next time!! I just made a big batch for some cupcakes (with vanilla and sugar this time) and I'm sure I'll have leftovers to freeze. :O)
DeleteThese look so good!!! What a great idea! xoxo- Rachel http://bubblynaturecreations.com/2012/03/frozen-yogurt-dots.html
ReplyDeleteThanks so much, Rachel!! Love your Dots!!
DeleteWow, I didn't know there was such a thing as left over whipped cream. Good idea, they are adorable little dollops :)
ReplyDelete