How to Make It
Cut a sheet of parchment paper to fit a metal baking sheet.
Using a spatula, spread the whipped cream into a 1-inch-thick layer. Make sure it’s nice and smooth, because no one likes crooked whipped cream cubes.
Freeze for at least three hours or overnight. Use a knife to cut the cream into cubes. You can also use a cookie cutter, if you want to get fancy.
Work quickly, though—whipped cream melts pretty fast.
Separate the cubes and pop them back in the freezer. This will help them hold their shape.
Store in a freezer-safe container. Whenever you need some whipped cream, grab a cube or two. This is also an awesome idea when you’re making breakfast for a crowd.