Tuesday, January 29, 2013

Frozen whipped cream for cocoa


One of my boys' favorite after-school treats is a mug of hot chocolate topped with whipped cream. My older son asks every single time for me to make a snowman face atop the whipped cream — with a candy corn nose and mini chocolate chips for the eyes and mouth.

But in the just-got-home bustle of artwork and notes from school and homework, gathering candy to adorn his cocoa just so is pushing dangerously into super-mom territory. I'm not that awesome, and we don't keep a stash of candy corn and mini chocolate chips around the house.

I do like to make him happy, however. And I appreciate how that smiling snowman in his cup warms his heart. So I whipped up some snowmen and stuck them in deep freeze, ready to be called into action.  Now I have a small stash of frozen snowmen and other special toppings, sprinkled with mint candies and colored sugar, ready to add a little smile to my boys' hot chocolate. Bonus:


Frozen whipped cream decorations

If you're more artful than I am, you can make whipped cream hearts and stars, whatever suits your fancy. I don't think this works with whipped cream from a can, but I haven't tried it. Whipping it up fresh is quick and easy, and so worth the minimal effort!

1 cup heavy whipping cream
1-2 tablespoons sugar
assorted toppings: chopped candies, chocolate chips, sprinkles, colored sugar, crushed candy canes


Chill a metal mixing bowl and a whisk in the freezer for 15 minutes. Pour cream into the bowl and add sugar. Whisk until the cream forms stiff peaks. You use a stand mixer as well — just chill the whisk attachment and beat on high speed.

 Line a tray or plate with waxed paper. Fill a piping bag with whipped cream and squeeze out dollops of whipped cream, or just plop the whipped cream down with a spoon. Tip: If you're making these for cocoa mugs, you might want to trace the top of the mug on the reverse side of the waxed paper to make sure you don't make these too big.


Now add candy decorations. Some, like colored sugar, may melt or sink into the whipped cream so work quickly! Slide tray into freezer and freeze until firm. (I left mine for an hour.)

Gently peel frozen dollops off tray and pack in an airtight container, lining layers with waxed paper, and freeze for up to two months.

To use, gently place a decorated dollop on top of hot chocolate and enjoy!


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