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With Christmas on it’s way, the kids are looking forward to all the flavors! You know hot chocolate, sugar cookies, peppermint cookies and so much more. One thing they absolutely love is peppermint whipped cream. It is so easy to make and goes so well with just about any dessert for your holidays.
As soon as I made the first batch this year, I had to make mine with a peppermint mocha latte. It helped to set the mood for putting up all of our decorations!
I do recommend doing this in a stand mixer but you can do it with a hand mixer as well. Other great flavors:
Making Peppermint Whipped Cream
If you have ever made homemade whipped cream, you know how easy it is and this is no exception to that. I don’t buy whipped cream anymore because homemade is just that much better.
One important thing to note is that peppermint extract is clear. If you want this to be pink, you need to add some red food coloring. I added 8 drops to get the color to stand out for pictures, but the desired shade is up to you.
Chill your mixer bowl and whisk attachment for at least 10 minutes – freezer is best but well my freezer never has room for that and the fridge works too. I have never used a glass mixer bowl for this so if you are, fridge is probably best there. I only have stainless steel for my mixer.
Remove the mixer bowl from the fridge/freezer and attach the whisk attachment to mixer. Add all ingredients at once to the mixer bowl and turn the mixer to 6. You can add more red food coloring if you want it to be more red at any point before turning the mixer off. You want to mix this until just after soft peaks form or just after stiff peaks start to form – depending on the consistency you desire. Soft peaks makes a nice soft texture that is silky looking. This is what it looks like when soft peaks just start to form and will be a soft silky texture:
Stiff peaks will be easier to shape and place in a pastry bag. Go just a little beyond this (about 10- 15 seconds) and let the peaks come up just a little bit if you want to use in pastry bag. We prefer stiff peaks here for decorating but soft peaks when serving as a topping for dessert.
Keep a close eye on it because there is a fine line between whipped cream and butter. That fine line doesn’t take as long to cross when using a mixer (stand or hand mixer.)
This peppermint whipped cream needs to be kept refrigerated and should last for about a week in the fridge.
Peppermint Whipped Cream
- 1 cup heavy cream whipping cream
- 1 tsp peppermint extract
- 8 drops red food coloring see notes
- 2 tbsp sugar
- Chill the mixer bowl and whisk for about 10 minutes in the fridge or the freezer. I use the stainless steel bowl for this.
- Remove the bowl from the fridge/freezer and add all the ingredients to the bowl.
- Using the whisk attachment, mix on 6 for about 2 minutes until peaks start to form – keeping a close eye on it. Refer to image for soft peaks (silky texture.) And about 10-15 seconds longer if you prefer a firmer texture (for decorating in pastry bag.) See notes.
- Refrigerate any leftovers and they should last about a week in the fridge.