Peppermint Whipped Cream
When winter finally sets in and peppermint is everywhere, don’t forget about this fun play on whipped cream. It’s an easy way to add that “wow” factor to your Holiday desserts and hot chocolate! Recipe yields about 1 cup of peppermint whipped cream.
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I’m back with another version for your homemade Whipped Cream. This peppermint whipped cream has just enough peppermint to give you that cool and refreshing flavor you want on top of your heavy chocolatey desserts and hot chocolate.
This recipe uses peppermint extract. I know some out there use crushed peppermint candies, but I find it makes the whipped cream grainy which is a bit off-putting. I want my whipped topping light, smooth, and almost airy. Trust me when I say, you do too. Save the peppermint candies for the top. You’ll thank me later.
If you’ve never made whipped cream before, check out How to Make Whipped Cream from Scratch. I go over every detail of how to make whipped cream and the 3 different stages your whipped cream can look like.
This recipe needs 3 Ingredients
Peppermint extract (or peppermint essential oil, if you’re one that uses those in food), heavy cream, and powdered sugar are all you need. No Seriously, that’s it.
Prefer Essential Oils?
If you’re someone who likes to use essential oils over an extract, then the rule is to Use the oil at a ratio of 1 to 4 (1 part oil is equivalent to 4 parts extract). Peppermint oil is stronger so you need far less than with the extract.
So 1 teaspoon of Oil equals 4 teaspoons of Extract.
Don’t Be Afraid to Make Whipped Cream in Advance
There’s no need to sweat up a storm or make your guests or family wait for dessert because you need to furiously whip cream. You can make whipped cream hours in advance but err on the side of under-beating. Store it in the refrigerator and simply bring it back to life with a few whisks before serving.
Storage Details
Pour any extra into a jar or other food-safe container of your choice.
- Whipped cream will keep well in the refrigerator, covered, for up to 5 days.
- If the mixture has separated, gently whisk it back together with a balloon whisk or fork.
- Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.
ENJOY and Share!
Let me know what you think! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food, so take a picture and tag me on Instagram or Facebook using @jenngiamsmith or share it on the Pinterest pin so I can see!
Please let me know how your whipped cream turns out in the comments. I’d love to hear how you use it.
Need some ideas on where to use this? Try it on
Peppermint Whipped Cream
When winter finally sets in and peppermint is everywhere, don’t forget about this fun play on whipped cream. It’s an easy way to add that “wow” factor to your Holiday desserts and hot chocolate! Recipe yields about 1 cup of peppermint whipped cream.
- Total Time: 10 minutes
- Yield: 1 cup 1x
Ingredients
- 1/2 cup heavy cream
- 2 tablespoons confectioner sugar
- 1/2 teaspoon Peppermint extract (See notes for using Essential Oil instead)
Instructions
- For Best Results: place your mixing bowl (either sturdy glass like Pyrex, ceramic, or stainless steel) and beaters in the freezer to chill for 15 minutes or longer.
- In a medium bowl, combine cream, Confectioners Sugar, and peppermint extract. Using an electric mixer, beat heavy cream until it forms stiff peaks, about 10 minutes.
- Use whipped cream as desired.
Equipment
Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)
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Mora Ceramics: Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Vanilla White)
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Storage Details
Pour any extra into a jar or other food-safe container of your choice.
- Whipped cream will keep well in the refrigerator, covered, for up to 5 days.
- If the mixture has separated, gently whisk it back together with a balloon whisk or fork.
- Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: Universal
Nutrition
- Calories: 473
- Sugar: 19
- Sodium: 33
- Fat: 43
- Saturated Fat: 27
- Carbohydrates: 20
- Protein: 3
- Cholesterol: 134
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