Keep frozen whipped cream dollops in your freezer at all times for yummy convenience to toss into your favorite oatmeal, hot drinks, or cold treats. Printable recipe found at the bottom of this post.
Let’s pretend for a minute, you are my next door neighbor.
I just made up some yummy hot cocoa but realized I had no whipped cream to top it off – which is a crying shame.
So, because you are such a good neighbor, I stop on by to see if you have some for me to borrow and to see if you’d like to join me for a cup.
And you say to me, “Oh man. I had some but it went bad and I dumped it out.” Of course you did. Because I did the same.
What a sad situation to think about, no?
Let’s all make sure we have a stash of frozen whipped cream dollops for such a moment just like I described, so you can always be the best of neighbors. Or for those mornings when you need a little something special to throw into your oatmeal or on top of your warm pancakes.
This foodie tip comes from my foodie genius sister, Marci – which you may know as the pressure cooking know-it-all.
She whips up jars of steel cut oats in her electric pressure cooker and tops them with frozen whipped cream dollops when they are piping hot.
It makes those chewy oats with yummy mix-ins all the more delicious and convenient. And when that cream melts into your food, you’ll never go back to adding just plain old boring milk.
Be sure to stay tuned for our recipe and tutorial for making your own mason jar steel cut oats in the pressure cooker. It’s coming next!!
I hope you’ll take this chance to try frozen whipped cream dollops to keep in your freezer and top on your favorite foods.
Enjoy the recipe and be sure to pin for later!
PrintFrozen Whipped Cream Dollops
Keep a bag of frozen whipped cream dollops in your freezer for yummy convenience. Toss them into warm breakfast foods, hot drinks or cold treats.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Total Time: 12 mins
- Yield: 1 Quart 1x
Ingredients
- 1 Quart Heavy Whipping Cream
- 1–2 Tablespoons Vanilla
- Optional: 1-2 Tablespoons Maple Syrup and/or 1 Teaspoon Cinnamon
Instructions
- Add all ingredients to a mixing bowl.
- With a blender or mixer, blend at a medium speed until thick.
- Cover a cookie sheet pan with nonstick foil or parchment paper and place heaping Tablespoons of cream onto the pan. I use a small cookie scoop to make this process really fast.
- Place in the freezer until very hard.
- Transfer to a gallon size bag and store in freezer for whenever there’s a need to cool something down with a delicious dollop of vanilla cream richness! (Think oatmeal, hot chocolate, french toast, on top of ice cream, etc.)
- Enjoy!
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Cami, great idea. I’m a big fan of quick~freezing ~ leftover appetizers, dollops of mashed potatoes, ravioli, Never thought of whipped cream. Thanks for sharing.
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Sounds like you will really make use of this idea! What would we do without our freezers! So glad this post was helpful for you.
hey girl love the idea! So creative!
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Perfect timing, Cami, I had a bunch left over from a wedding this weekend. (I made it with gelatin, so it didn’t collapse immediately.) I’ll try this. Thanks!
I would say that was good timing! Looks like this post was for you 😉 Thanks so much for letting me know, by the way. It feels me with so much joy to know it really helped someone.
What in the world made you think of this? Great idea! I can’t count the times I’ve thrown out molded whipped cream ?
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My sister actually 😉 She cooks, I decorate. Together we are like the perfect housewife 😉 Ha! I’ve thrown so much out in my lifetime as well – but no more! Glad it was helpful Susan! Take care!
Thanks for info. I froze it and when thawing it looked like ruined milk. So I could not use it. I still have some frozen so will try some of your ideas.
Julia, unfortunately, if you froze the cream before whipping it, it will never whip up after thawing. You can still thaw it for use in recipes like a cream soup or something like that, but you can’t make whipped cream from thawed frozen cream, so that carton you have already frozen won’t work for this recipe. The trick (as shown in this recipe), is to take your fresh cream, whip it, and THEN freeze your portions of whipped cream.
So incredibly smart! Perfect for when we have pie or something. I will have to remember this, although I never really have extra cream because we usually make sure to eat it all. 😉 This would be good to make up a batch when the cream is on sale at thanksgiving time, and then mix it up and freeze for the rest of the winter. 🙂