Whipped Cream Hearts are a unique and special touch to any dessert. This easy sweet treat is sure to impress your loved ones! Made with homemade whipped cream and shaped into hearts, this recipe is sure to be a hit.
Whipped Cream Hearts
Yes, it’s easy to add a dollop of whipped cream onto a piece of pie, in your hot cocoa, or on your favorite treat. But, why not step it up a notch and personalize the whipped topping into a specific and meaningful shape? Imagine the surprise and delight on your loved one’s face when they see a whipped cream heart on their coffee in the morning! Why not add one to your own drink or dessert to sweeten your day? Believe me, these whipped cream hearts are a game changer!
Ingredients and Substitutions
Heavy Whipping Cream: Heavy whipping cream is at least 30% fat for best results. In addition, cold cream will also whip better.
Confectioners’ Sugar: Confectioners’ sugar is added to the heavy cream for a bit of sweetness. It is preferred over granulated sugar because it dissolves completely, resulting in a smooth texture. If you do choose use granulated sugar, be sure to add it at the beginning of the recipe and mix it in with the heavy cream while whipping.
Food Coloring: I used a couple drops of red food coloring to get the perfect pink color. However, you could use any color you’d like for this recipe!
Tips for the Best Whipped Cream
- Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks.
- If by chance you over-beat the whipped cream, fixing it is actually very easy! Simply add in a splash of fresh heavy whipping cream and whisk by hand.
How to Store Whipped Cream Hearts
Store leftover whipped cream hearts on a parchment-lined baking sheet in the freezer for up to two weeks.
Whipped Cream Hearts
- 1 pint (454 g) heavy whipping cream
- ¼ cup (31 g) confectioners' sugar
- food coloring, optional
- ¼ cup (62.5 g) water
- Line a baking sheet (I used a 10×15-inch sheet) with parchment paper. For thicker hearts, use a smaller baking dish. Set aside.
- Add the heavy cream to a large mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to thicken. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing, starting with low speed, increasing to medium speed, and eventually moving to a high speed.
- The cream will thicken and start to form peaks. Mix on high until the cream is thick and stiff. This happens quickly, (the stage between soft and stiff peaks), so watch it closely!
- Fold in food coloring (if using).
- Gently fold in ¼ cup of water (to aid in the freezing process).
- Pour the whipped topping onto the prepared baking sheet.
- Freeze for 1-2 hours, or until solid.
- Use a cookie cutter to cut out shapes. Store extra hearts in the freezer for up to 2 weeks.
Did you make this recipe?
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