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Peppermint Whipped Cream

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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

Units Scale
  • 1/2 cup heavy cream
  • 2 tablespoons confectioner sugar
  • 1/2 teaspoon Peppermint extract (See notes for using Essential Oil instead)

Instructions

  1. 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.
  2. 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.
  3. Use whipped cream as desired.

Equipment

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Notes

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.

  •  

  • Author: Jenn Giam Smith
  • 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

Find it online: https://www.jenn-smith.com/peppermint-whipped-cream/

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