Whipped Cream Hearts are made with a homemade whipped topping that has been frozen and cut into heart shapes.
Line a baking sheet (I used a 10x15-inch sheet) with parchment paper. For thicker hearts, use a smaller baking dish. Set aside.
The cream will thicken and start to peak. 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).
Pour the whipped topping onto the lined baking dish.
Freeze for 1-2 hours.
Use a cookie cutter to cut out shapes. Store extra hearts (just leave them on the baking sheet) in the freezer for up to 2 weeks.