Homemade Peppermint Whipped Cream

Homemade peppermint whipped cream is easy to make and the perfect topping for holiday desserts! Make some of this whipped cream and top desserts, hot chocolate, or coffee with this easy recipe!

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It's that time of year.... the time for peppermint desserts and peppermint flavored food! So it's of course the time of year for peppermint whipped cream, right?

Luckily, it's so easy to make at home. And you only need a few ingredients. You can also choose the amount of peppermint flavor for your whipped cream!

I like to use my stand kitchen-aid mixer (best purchase ever!), but if you don't have one, you can easily just use a hand mixer!

Ingredients

• Heavy cream
• Powdered sugar (also called confectioners sugar)
• Peppermint extract
• Candy cane (optional)

Choose your peppermint flavor strength:

This peppermint whipped cream is so easy to adjust for the amount of peppermint flavor you want. The recipe below uses ¾ teaspoon peppermint extract. I've found this to be the optimal amount for nice peppermint flavor without being too overpowering. However, you can adjust as needed.

• Use ½ teaspoon for a nice, light peppermint flavor
• Use ¾ teaspoon for a well-balanced peppermint flavor
• Use 1 teaspoon for a strong peppermint flavor

How to use the whipped cream

The peppermint whipped cream can be used in so many ways!

• Top holiday desserts
• Use in a layered dessert
• Top an iced coffee drink
• Top a holiday milkshake
• Freeze some dollops to top hot coffee or hot chocolate (it's best to freeze so it doesn't melt too quickly)!

How to freeze whipped cream?

If you want peppermint whipped cream to use on hot drinks like coffee or hot chocolate, you'll want to freeze it first. Otherwise it will melt into a puddle quickly. Freezing it before adding it to a hot drink helps it to melt a little more slowly.

To freeze, first follow the instructions for making the peppermint whipped cream. Then, line a cookie sheet with parchment paper (or use a silicone mat).

Then either pipe or scoop dollops of your whipped cream onto the cookie sheet. Place in the freezer and freeze for at least an hour, or until ready to use. Pop off when you need a dollop and use!

Instructions:

If you want crushed peppermint to top your whipped cream, I take a peppermint candy cane and place it inside a plastic bag like a Ziplock bag. Then, take a cocktail muddler, rolling pin, or some other solid instrument to pound the candy cane into peppermint chunks. Set these aside to top your peppermint whipped cream with!

Next, add the heavy cream, powdered sugar, and peppermint extract to a bowl. Whisk over medium-high speed until whipped cream is light and fluffy. You want it to have a nice texture and not liquidy, but not creamy like butter.

The key to this is to watch it closely. Because within 30 seconds it can go from perfect to over-whipped.

It should look nice and soft like this!

Once the peppermint whipped cream is fluffy, use however you like and enjoy! Top with your crushed peppermint candy cane pieces if you want.

Like this recipe? Try these!

• Cinnamon whipped cream
• Cranberry ginger mocktail
• Cranberry simple syrup
• Pecan banana bread
• Dutch apple pie with crumb topping