It’s been chilly around the Northwest. We’ve been waking up to 28 degrees. Now, for some, that may not seem that cold. My definition of cold is when I have to turn the car seat warmers on and the portable heater in my office at work. I’ve also been nursing a cold so today was the perfect day to have some hot chocolate with some frozen whipped cream drops.
I can’t take all the credit. I didn’t make this up but I sure hopped on board quickly after see this recipe in the January issue of Good Housekeeping. A reader, Alison Bickel, from Gretna, NE sent the idea in and I totally hopped on board.
When I made my Chocolate Mousse during the holiday I had plenty of heavy whipped cream left over. And this was so simple.
Beat 2 cups of heavy whipped cream until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla, then beat again until stiff peaks are formed.
Fill a pastry bag with the whip cream. Pick a pastry tip you like. I used a star tip. Squeeze small drops, about the circumference of a half dollar, onto a cookie sheet lined with parchment or waxed paper. Pop the cookie sheet into the freezer for about 3 hours so the drops can set. Place in an airtight container in the freezer. They should last for approximately a month. If I make them again I will add a tiny bit more vanilla because I like vanilla.
Aren’t they cute? They also work well in my morning coffee.
I’m thinking they would be great on warm apple pie or apple crisp. Or maybe peppermint or almond flavoring. Yum. Anyways, I know I’ll keep making them.
Do you have any whipped cream in your fridge. What are you making?