Frozen Whipped Cream Topping

• Baking & Spices

  • 1 Colored sugar sprinkles
  • 1 drop Food coloring, green
  • 1 cup Granulated sugar
  • 1/4 tsp Nutmeg
  • 1 tsp Peppermint extract
  • 1 Sprinkles

• Dairy

  • 6 cups Double creme

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on shugarysweets.com

Ingredients

• 2 cups heavy whipping cream
• 1/3 cup granulated sugar
• colored sugar sprinkles, optional
• 2 cups heavy whipping cream
• 1/3 cup granulated sugar
• 1 tsp peppermint extract
• 1 drop green food coloring
• sprinkles, non pariels and stars, for garnish
• 2 cups heavy whipping cream
• 1/3 cup granulated sugar
• 1 tsp rum extract
• 1/4 tsp nutmeg, for garnish

Directions

• For the Classic version: In a large mixing bowl, beat heavy cream with sugar until stiff peaks form (several minutes). Spread in a parchment paper lined 13x9 baking dish. Add sugar sprinkles. Freeze for 4 hours, or overnight. Using small, 1-inch cookie cutters, cut shapes. Enjoy immediately, or return to freezer in an airtight container. Use within 3-4 weeks. For the Peppermint version: In a large mixing bowl, beat heavy cream with sugar, peppermint extract, and food coloring, until stiff peaks form. Spoon into a disposable piping bag with tip and make upward swirls to form Christmas trees onto a parchment paper lined baking sheet. Add sprinkles and a star on top (or a red hot). Freeze for 4 hours or overnight. Slide off of parchment paper and freeze in airtight container for up to 3-4 weeks. For the Eggnog Version: In a large mixing bowl, beat heavy cream with sugar and rum extract until stiff peaks form. Spoon into a disposable piping bag with tip and form swirls by starting in the center and making a circle (onto a parchment paper lined baking sheet). Sprinkle with nutmeg. Freeze for 4 hours or overnight. Slide off of parchment paper and freeze in airtight container for up to 3-4 weeks.