Whipped Cream Hearts are made with a homemade whipped topping that has been frozen and cut into heart shapes. Try my homemade whipped cream recipe to add to all your favorite desserts!
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 blob of whipped topping into a specific and meaningful shape? Imagine the joy you would give to someone by adding a whipped cream heart to his or her coffee. Or, add one to your own drink or dessert to sweeten your day.
Whipped Cream Hearts Ingredients
Light and creamy whipped topping is made with just two ingredients. This recipe has four, with the added food coloring (which is optional) and the water to help the whipped cream freeze.
Heavy Whipping Cream: Heavy whipping cream is at least 30% fat. Using a lower fat cream or milk will not whip as well; the end result would be a more unstable form. In addition, make sure the heavy whipping cream is cold.
How to Make Homemade Whipped Topping
You have to get the whipped topping made before you can freeze it and cut out the cute hearts for these whipped cream hearts. Here some helpful hints to get it made:
- Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand. My life was changed when I found that out!
- Wait until peaks start to form before adding in the confectioners’ sugar. I much prefer confectioners sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
- After you have a smooth texture, add the food coloring (if using).
How to Make Whipped Cream Hearts
Once you have the whipped topping made and have added the food coloring, it’s time to get it frozen and cut into shapes. First, line a baking sheet with parchment paper. I used a 10×15-inch baking sheet. But, if you want thicker hearts, you could use a smaller pan, like an 8×8-inch baking dish.
Next, gently fold the quarter cup of water in with the whipped topping. This will help in the freezing process. Pour the whipped topping onto/into your lined baking dish. Place the pan in the freezer for 1-2 hours, or enough time to let it harden. When ready, remove the pan from the freezer and cut out your whipped cream hearts.
If you are not going to use all the whipped cream hearts right away, simply cut out the shapes in the pan and place the pan back in the freezer to take out when needed. The whipped cream will not stay frozen long, so get the ones you are not using back in the freezer as soon as you can. These will last a couple of weeks in the freezer.
Looking for More Sweet Treats?
- 1 pint (454g) heavy whipping cream
- ¼ cup (31g) confectioners' sugar
- food coloring, optional
- ¼ cup 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 heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (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 again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
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).
Gently fold in 1/4 cup of water (to aid in the freezing process).
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.