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Frozen Whipped Cream for Hot Cocoa



  • 2 cups whipping cream
  • 1 tablespoon sugar
  • Optional: 1/2 teaspoon vanilla


  1. Place a cookie sheet covered in parchment paper or wax paper in the freezer for about 10-15 minutes.
  2. Combine ingredients and whip on high until soft peaks form.
  3. Continue whipping until just went hard peaks form.
  4. I take a large cookie dough scoop and evenly place dollops of whipped cream onto the cookie sheet. You can also put the whipped cream in a piping bag and pipe out dollops.
  5. Once you’ve filled the cookie sheet, place it in the freezer for 2-3 hours.
  6. Transfer to a container with a lid and store in the freezer for up to 1 month.

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