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.
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.