Optional but recommended - Chill the mixer bowl for about 10 minutes in the fridge or the freezer. I use a stainless steel bowl for this. If using plastic, skip this step as plastic does not hold the cold temperature.
Remove the bowl from the fridge/freezer and add all the ingredients to the bowl.
1 cup heavy cream, 2 Tablespoon sugar, 1 teaspoon peppermint extract, 8 drops red food coloring
If using a hand mixer, beat on medium speed until soft peaks start to form - about 1½-2 minutes. If you want it to have more red, add more food coloring before it is done. Soft peaks are for dessert topping, you can mix it a little longer (about 15 seconds) if you are using it in a decorating bag to make it fancier. See notes
If using a stand mixer - Using the whisk attachment, mix on 8 for about 1½ to 2 minutes until peaks start to form - keeping a close eye on it. 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 4 days in the fridge but the texture may change slightly.
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 bag and make it look fancy. Stiffer peaks do not look silky when you spoon it on top but hold their shape better when using a decorating bag and tip.Keep a close eye on whipped cream. It goes from soft peaks to stiff peaks to butter rather quickly.