Whipped Cream Hearts
Who doesn’t love a mug of hot cocoa on a cold winter day? It’s one of the things I look forward to during the winter months. Last Christmas I used this image of my three kids on the inside of our family Christmas cards and I got a lot of people asking how I made those heart shaped marshmallows! I was flattered that people actually thought I would make marshmallows from scratch, but sadly, no. I’ve heard they aren’t that hard to make, but these whipped cream hearts are much easier!
Whipped Cream Hearts
2014-01-11 18:28:12
Ingredients
- 1 pint heavy whipping cream
- 1/2 teaspoon almond extract
- 4-5 drops of vanilla liquid stevia
Instructions
- Pour the whipping cream in your mixer. Using a wire whisk attachment, whip on high for several minutes until it thickens.
- I usually add almond extract to my whipping cream, but vanilla also works if you like. Just a heads up that the vanilla will tint the whipped cream slightly. You can also sweeten your whipped cream a bit, I use liquid stevia in lieu of sugar.
- Spread whipping cream about 1/2" thick on a parchment lined cookie sheet or jelly roll pan.
- Place cookie sheet in freezer for at least 30 minutes. Test to make sure it's completely frozen.
- Remove from freezer and cut with heart shaped cookie cutters.
- Remove frozen cut-outs with a metal spatula, gently peeling from parchment.
- Place whipping cream hearts in hot cocoa and enjoy!
Notes
- Add broken candy cane pieces on top before freezing for an extra delicious flavored cocoa!
Ernstopia http://www.ernstopia.com/
