Today I’ve partnered with International Delight to share a new holiday 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!
WHIPPED CREAM CUBES
a recipe by Carrie Sellman
1 cup heavy whipping cream
2 tablespoons granulated sugar
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. Last but not least, my gingerbread man cookie cutter had a plunger which helps release the cutout. And it left those cute little imprints!
Place shapes on a separate baking tray lined with parchment paper. Once all your shapes have been cut, place tray in freezer to solidify the shapes. Once your cutouts are completely solid again, repackage into a freezer-safe container to store.
Whenever you’re ready to enjoy a cup of hot cocoa, simply heat up a mug of International Delight Hot Chocolate and top with your adorable whipped cream cube. Use a spoon to lower it into the mug, so it doesn’t flip over. Serve with a cinnamon stick or peppermint stick for extra fun!
Be sure to hop over to InternationalDelight.com and share how International Delight helps you capture the spirit of the season for a chance to win a holiday brunch for friends and family hosted by International Delight!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. Recipe and photography by Carrie Sellman for TheCakeBlog.com.
YOU MAY ALSO ENJOY:
Hot Chocolate Cake
Birch Log Cake
Christmas Cupcake Wreath
Easy Poinsettia Cakes
Pie Crust Cookies
Find all of our holiday recipes and tutorials in our Christmas Gallery!