Whipped Cream Hearts
Whipped Cream Hearts
PREP TIME10MINUTES MINS
FREEZE2HOURS HRS
TOTAL TIME2HOURS HRS 10MINUTES MINS
Whipped Cream Hearts are made with a homemade whipped topping that has been frozen and cut into heart shapes.
Ingredients
▢1 pint (454 g) heavy whipping cream▢¼ cup (31 g) confectioners' sugar▢food coloring, optional▢¼ cup (62.5 g) water
Instructions
Line a baking sheet (I used a 10×15-inch sheet) with parchment paper. For thicker hearts, use a smaller baking dish. Set aside.
Add the heavy cream to a large mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to thicken. (The gradual progression prevents you from spraying yourself with cream.)
When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing, starting with low speed, increasing to medium speed, and eventually moving to a high speed.
The cream will thicken and start to form peaks. Mix on high until the cream is thick and stiff. This happens quickly, (the stage between soft and stiff peaks), so watch it closely!
Fold in food coloring (if using).
Gently fold in ¼ cup of water (to aid in the freezing process).
Pour the whipped topping onto the prepared baking sheet.
Freeze for 1-2 hours, or until solid.
Use a cookie cutter to cut out shapes. Store extra hearts in the freezer for up to 2 weeks.
