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Whipped Cream Spoons

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With the holidays coming, and because I’m a bit of a “pack rat”, I am attempting to de-clutter. I’ve started this process with a few small tasks. One being to pare down my magazine collection. I really only read and enjoy one magazine….Southern Living. It reminds me of “home” and my Southern roots. Over the past few years I collected quite a few. Each month I would read it, see a thing or two I really love, keep it because I thought, “I’m going to do that one day”… but I rarely did. Why? Too much “visual clutter” for me. If I want to remember something, it has to be right out in the open where I can see it. A wonderful recipe or great idea buried in hundreds (possibly thousands) of pages just tended to be forgotten and became clutter.  

I decided I would thumb through one magazine a day, keeping only the pages I really loved, and put them in a folder, where they are more likely to get used (I know, they probably have ALL those great ideas on-line somewhere…but again I refer you back to paragraph one and the visual clutter/out in the open). That brings me to these Whipped Cream Spoons. I ran across these yesterday and thought they would be fun and easy, not to mention we are having a couple of days of cold weather so it’s officially “hot chocolate season”. I just happened to have heavy whipping cream in the frig from the Caramel Apple Cider (I needed about 2/3 cup so I bought a “little extra”…and by “little extra” I mean a quart). I also have added motivation now because I can share it here, on the blog.

Here’s the Recipe:

(printable recipe card below)

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • spoons (plastic or metal)
  • toppings: sprinkles, chocolate shavings, toffee, cinnamon etc.
  • pastry bag or zip lock bag with icing tip 

**The original recipe uses Cool Whip. It should be thawed to use it but cold from the frig**

I made about 25 spoons so I used more cream than this.  Extra cream can be stored in an air tight container in the frig for several days.  

I used plastic spoons because I was making so many. 

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 Line a baking sheet or jelly roll pan with waxed or parchment paper

Place spoons on paper and set inside freezer for about 5 minutes

***This helps keep the whipped cream from “melting” until you get it back in the freezer, especially if you use metal spoons***

While spoons are “chilling” in freezer, make whipped cream

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Place cream in glass or metal bowl.  

**Chilling the bowl and beaters will help it whip faster***

Beat on highest speed of mixer until it starts to slightly thicken.

Add powdered sugar and whip on high until thick.

**Properly whipped cream will stay in the bowl when turned upside down**

**Word of Caution….DO NOT over beat….it WILL turn to butter**

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Using pastry bag with decorative tip inserted, pipe cream onto spoons

Sprinkle with topping and freeze again about 45 minutes

Use immediately or store (in the freezer) in a container with a lid

They should lie flat if possible

***Using a baggie instead of a pastry bag…

If you have decorative tips, cut a hole in one corner of bag and place tip 

Place cream inside large baggie, but do not seal

Tips aren’t necessary, you can pipe through the hole and it will still look nice

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Serve with hot chocolate, Caramel Apple Cider or your favorite hot drink

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Today I am Thankful For…My ever willing helper and “Taste-Tester”!

 

This post linked with Saturday Night Fever , Marvelous Mondays, Craft O Matic , What’d You Do This Weekend?, Serenity Saturday, Tasteful Tuesday, Talking Tuesday over the Fence, The Wednesday Roundup

Whipped Cream Spoons
Fun and Easy treat to go with your favorite hot drink
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Print
Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
Ingredients
  1. 1 cup heavy whipping cream
  2. 1 tablespoon powdered sugar
  3. spoons (plastic or metal)
  4. toppings: sprinkles, chocolate shavings, toffee, cinnamon etc.
  5. pastry bag or zip lock bag with icing tip
Instructions
  1. Line a baking sheet or jelly roll pan with waxed or parchment paper
  2. Place spoons on paper and set inside freezer for about 10 minutes
  3. While spoons are "chilling" in freezer, make whipped cream
  4. Place cream in glass or metal bowl.
  5. Beat on highest speed of mixer until it starts to slightly thicken.
  6. Add powdered sugar and whip on high until thick.
  7. Using pastry bag with decorative tip inserted, pipe cream onto spoons
  8. *If using Cool Whip, place filled spoons into freezer for about 5 minutes before adding toppings
  9. Sprinkle with topping and freeze again about 45 minutes
  10. Use immediately or store (in the freezer) in a container with a lid
  11. They should lie flat if possible
Notes
  1. The original recipe uses Cool Whip. It should be thawed to use it but cold from the frig
  2. Freezing spoons helps keep the whipped cream from "melting" until you get it back in the freezer, especially if you use metal spoons
  3. Chilling the bowl and beaters will help cream to whip faster
  4. Properly whipped cream will stay in the bowl when turned upside down
  5. Word of Caution....DO NOT over beat....it WILL turn to butter
  6. Using a baggie instead of a pastry bag...
  7. If you have decorative tips, cut a hole in one corner of bag and place tip
  8. Place cream inside large baggie, but do not seal
  9. Tips aren't necessary, you can pipe through the hole and it will still look nice
Adapted from Southern Living Magazine
Adapted from Southern Living Magazine
O Taste and See http://otasteandseeblog.com/

15 Responses

  1. That is really cute and I’m sure it would be a big hit with the kids and adults. I would love to do this after a night of caroling when everyone comes back for hot cocoa/tea and snacks. Pinning, thanks!
    Dawn
    NC REP for SGBC
    Spatulas On Parade

  2. So fun! I’m going to have to try this! It is after all hot chocolate season. {Well today anyways, since it’s supposed to get back into the 80s here on Sunday! Crazy!}

    1. Danita

      Hey, you must be in Texas! Yes tomorrow 80 degrees…mixed emotions. Thanks for stopping by. Have a great weekend and enjoy “fall”

    1. Danita

      Thanks Christine. All the kids we served them to LOVED them! This is the first time I’ve made them. The original recipe says 2 days but that’s using Cool Whip. I have some in now…I’ll keep you posted. Thanks for stopping by!

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