Whipped Cream Cake recipe

When the weather turns cold and the holidays are upon us, there’s nothing like snuggling up with a cup of something warm, creamy and delicious. Like Hot Cocolate! Today we’re pouring a mug of the good stuff and topping it with festive whipped cream cubes. These fun little toppers start with homemade whipped cream that’s frozen and then punched with a cookie cutter. Didn’t know you could freeze whipped cream? Why, yes you can! Once cut out, these whipped cream toppers are ready to float happily on your next cup of hot cocoa. Make a batch now, store in the freezer and enjoy festive holiday drinks all season long. They’re the perfect treat for snow days, unexpected neighbor visits, cookie exchanges and just chilling by the fireplace.

To make things even easier, we used International Delight’s new Hot Chocolate! For years, International Delight has brought us seasonal favorites like Pumpkin Pie Spice, White Chocolate Raspberry and now they’ve added a delicious new Hot Chocolate to the holiday lineup. Your family will love to warm up with the taste of milk chocolate, made with real milk, sugar and cocoa. Just heat in the microwave for a rich, creamy treat that you can enjoy in seconds. Toss in one of your pre-made whipped cream cubes and show this holiday season who’s boss!

a recipe by Carrie Sellman

1 cup heavy whipping cream
2 tablespoons granulated sugar
Baking Tray
Parchment Paper
Festive Cookie Cutters

Chill metal mixing bowl and beater/whisk in freezer for 15 minutes. Pour cream and sugar into bowl and mix on medium speed just until firm peaks form.

Line a baking tray with parchment paper and spread whipped cream out into an even layer. Freeze for several hours or overnight until completely firm.

Using a cookie cutter that is smaller than your mug, cut out shapes from the solid whipped cream.

A few tips to make the cutting process go smoothly! Between each cut out, dip the cutter into a bowl of hot water to clean off any excess whipped cream that builds up on the cutter. Shake off excess water and proceed to the next cut. Also, if your sheet of whipped cream starts to thaw and get soft, pop it back in the freezer for a few minutes to become solid again.