Peppermint Whipped Cream

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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:

Chocolate whipped cream

Pumpkin whipped cream

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

Peppermint whipped cream is a great addition to a holiday dessert or even a holiday drink!

5 from 1 vote

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Course: Dessert, dessert topping

Cuisine: American

Keyword: chocolate whipped cream, holiday desserts, peppermint, peppermint whipped cream

Prep Time: 10 minutes

mixing time: 2 minutes

Total Time: 12 minutes

Servings: 8

Calories: 116kcal

Author: Dawn

Equipment

• Stand mixer

Ingredients

• 1 cup heavy cream whipping cream
• 1 tsp peppermint extract
• 8 drops red food coloring see notes
• 2 tbsp sugar

Instructions

• 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.

Notes

This will make about 2 cups of whipped cream.  Serving sizes and nutritional values are estimated.

For the food coloring: Peppermint extract is clear so if you want any color, you need to add the food coloring.  How much you add depends on how red you want your whipped cream.  You can add more at any point of the mixing process.

Soft peaks are perfect for a smooth and silky texture when you are serving it with a dessert where people put their own topping on.

Stiffer peaks are perfect for when you want to put it in a pastry bag and decorated a dessert.  Stiffer peaks do not look silky when you spoon it on top.

Keep a close eye on whipped cream.  It goes from soft peaks to stiff peaks to butter rather quickly.

Nutrition

Calories: 116kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 22mg | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg