![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrOzaKzc39Fdi0viDjt2PbD3oGo0gh_eKSPm9mF3WpUb2t8g_ZsyHrSgwI5Exbcbu_wT0S5TOxXmy0w48MdI0OPugEyzm3DbNscRIhyphenhyphen8uidfVaA9qyD5sdPF5_67U-khq2etKvPhy0poo/s400/wfmwbannerKRISTEN.jpg)
No more! Whipped cream can be frozen!
Here's how to do it:
- whip the cream as usual and sweeten as desired,
- line a cookie sheet with wax paper,
- spoon on dollops of whipped cream,
- freeze on the sheet,
- once frozen, transfer to a freezer baggie.
![](http://i638.photobucket.com/albums/uu101/bridget350/whippedcream.jpg)
My favorite use for this is in hot drinks (and I would serve this to company). Add one of the frozen portions right on top of an Irish coffee, warm apple cider or even orange hot chocolate as pictured here.
![](http://i638.photobucket.com/albums/uu101/bridget350/whippedcreamj1.jpg)
The frozen cream cools the drink, so it's drinkable faster and it doesn't melt right in. Isn't there something fun about having a warm drink with cold whipped cream? I love that.
![](http://i638.photobucket.com/albums/uu101/bridget350/whippedcreamjbw.jpg)
Head on over to We Are THAT Family to see more Works for Me Wednesday tips!
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And, if you're playing along at home, Flavor-of-the-Month for September (John Hughes edition) is one week from to today. See you there!