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.
This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com.
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.
My families favorite use for these frozen treats is as a sweet, creamy cool down for piping hot steel cut oats like here and here.
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.
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!
PrintEasy Frozen 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: 50 dollops 1x
- Category: Misc
- Method: Freezer
- Cuisine: American
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!
Keywords: whipped cream, cream, cream dollop
thank you i greatly appreciate your advice, will it be nice and high with one quantity if i exclude the raspberry glee? and is this mixture firm once set? i have made mini cheescakes before but was never successful 🙁
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Rose, that should work!
I really want to try this, but don’t think I’d use them up super quickly. How long do they last in the freezer?
Diane, at least a month but I’d say at least 3 if you have all the air squeezed out of the bag
In the past, I have added sweetener to cream and frozen it, but when I added it to a hot beverage it did not look or taste very appealing. Does whipping make a big difference? I don’t like to waste food. I’m always trying to find uses for food before I have to throw it in the trash.
Often I will make dips and sauces and let them sit on the counter overnight with a probiotic to make them last for weeks in the fridge.
I found your blog when someone emailed me about making vanilla extract in the Instant Pot. I’m making it this week. Thanks for a great blog.
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Kath, My family loves the frozen whipped cream dollops! When it melts it is an absolute gorgeous/delicious puddle of cream. If you try it let me know, I’d love to know how it compares to your other method. I’ve never heard of the probiotic method you mentioned. That sounds like pure genius! I have never thought of that.