I saw this adorable idea in the Feb. 2014 edition of Every Day with Rachael Ray and I knew I needed to do a version of my own.
I have a recipe for Coconut Whipped Cream for a non-dairy option. So if you don’t eat dairy you definitely want to check that out.
I will admit these were a bit harder than I thought to get right. But I have a few tips for you.
1.This is a delicate process. You may need a sharp knife to help remove the excess frozen cream from around the hearts. I also found dipping my cutter into a bowl of warm water helped the process.
2.The coconut whipped cream is more dense than traditional. I recommend only freezing the tray of cream for 45 minutes or so before you cut out the hearts. This way it is not too hard (and cracks).
3.To put in your hot chocolate I recommend using a spoon to help lower it in. If you drop it in it gets chocolate all over the hearts. It might take a bit of practice.
4. And if the cream mixture is a little too hard to cut, you may want to let it sit on the counter for a few minutes to soften (just slightly)
To color my hearts I used 1 teaspoon of beet juice. I did not want any food coloring and so I thought beet juice would work, and it did. Really well, actually! There was no “beet flavor” and the color was perfect.
You might want to snag some heart shaped cookie cutters over at Amazon. It seems the metal work best.
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Yields 8-10
Whipped Cream Hearts
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 2-4 tablespoons of white sugar (depending on how sweet you like it)
- or Coconut Whipped Cream for non-dairy (recipe above)
- Optional for coloring: 1 tsp beet juice or a few drops of natural or artificial red food coloring
Instructions
- Prepare a shallow baking dish (I used 9x9) with parchment or wax paper
- Add cream, vanilla, desire sugar and coloring (optional) to a mixing bowl and use mixer to beat cream into stiff peeks (or follow directions for the Coconut Whipped Cream.
- Spread cream over parchment or wax paper
- Freeze until firm.
- Using the excess parchment or wax paper pull out the frozen cream and place on a very flat surface to reduce the chance of cracking as you cut the shapes out.
- Using a small metal heart shaped cookie cutter cut heart shapes out of cream and place on flat tray.
- Use immediately or place hearts back in the freezer.
- Notes: This is a delicate process. You may need a sharp knife to help remove the excess frozen cream from around the hearts. I also found dipping my cutter into a bowl of warm water helped the process.
- Dairy free notes: The coconut whipped cream is more dense than traditional. I recommend only freezing the tray of cream for 45 minutes or so before you cut out the hearts. This way it is not too hard (and cracks).
- Last note: To put in your hot chocolate I recommend using a spoon to help lower it in. If you drop it in it gets chocolate all over the hearts. It might take a bit of practice.
Thanks for the idea Every Day with Rachael Ray
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