– Parchment paper – 1 cup heavy cream – ½ teaspoon vanilla extract optional – 2 tablespoons to ¼ cup powdered sugar
Line a baking sheet or large plate that will fit in your freezer with parchment paper.
Pipe or spoon dollops of whipped cream onto the parchment paper and freeze until solid, 3 to 4 hours.
Cut the parchment paper into pieces so each dollop of whipped cream is on its own square. Transfer the squares of whipped cream to a freezer bag or airtight container, and store for up to 1 month.
Place frozen dollops directly into hot beverages or place them on whatever you’re serving them over and allow them to sit at room temperature for 20 minutes to thaw. Serve and enjoy!