What’s Cooking in Gail’s Kitchen? The Color of Food: Frozen Whipped Cream! Now here’s an indulgence anyone can afford. Frozen whipped cream. Simply spread the prepared mixture into a loaf pan, freeze overnight, and cut into chunks. Store in ready-to-use ziplock freezer bags. Then let the fun begin. Replace the creamer in your morning cuppa joe with a block or two, swirl, and watch the magic happen. You can also substitute those stale hardened marshmallows with whipped cream cubes in your favorite hot cocoa beverage. What about fruit smoothies? Throw a few chunks of frozen whipped cream into the blender with fresh fruit for a satisfying snack. Mmmm. Whipped cream isn’t just for dessert any more.
FROZEN WHIPPED CREAM
1 cup heavy cream
4 tablespoons powdered sugar, sifted
1 teaspoon vanilla extract
Chill the mixer bowl and whisk attachment 15 minutes before using. Pour the heavy whipping cream into the mixing bowl of a stand mixer. Set speed to medium for 5 minutes. Add powdered sugar and vanilla extract. Beat 3-4 minutes longer or until the cream takes on volume and forms stiff peaks. The cream will have doubled in size. Do not over-beat or the cream will turn buttery. Spread whipped cream into a parchment paper-lined loaf pan and freeze overnight. When mixture is frozen, remove from pan and cut into chunks or cubes. Store in a freezer bag and keep frozen until ready to use.