Kitchen Tips Tuesday: Whipped Cream

Crème sur un fouet

Whipped cream is a wonderful  finisher to many desserts and drinks. That stuff in a spray can, or the frozen tub of “whipped topping” can’t hold a candle to the real deal. While making whipped cream is easy if you have an electric mixer, and aerobic if you need to whip it by hand, it’s not always convenient to make, especially if you just want a dollop or two.

For all of you whipped cream lovers, who want to have “just a dollop” on hand to plop into your hot cocoa or top your evening ice cream and cookie binge, help is on the way. Did you know you can freeze whipped cream?

We stumbled upon this kitchen hack and thought it was a great idea. Next time you whip cream, take the leftovers and put it into a pastry bag, or a plastic bag with a corner cut off. Pipe the cream in mounds onto a parchment paper covered baking sheet, and place it in the freezer. If you are not fussy about presentation, use a spoon to form the dollops. Once the dollops are frozen, place them into a tub with a top, and leave them in the freezer for future use.

You’ll thank us when hot cocoa season rolls around!

photo: Glasshouse Images

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