How To Make Peppermint Whipped CreamLindsey Johnson
Peppermint whipped cream is one of my favorite things about December. True, I could probably enjoy it in July too, but it feels especially festive during the holidays. I don’t remember when I tasted peppermint whipped cream the first time, I do remember thinking that my life was now complete. It’s amazingly easy to make – just two ingredients needed. One taste and you’ll be thinking of all the tasty ways to use it.
Here’s how to make peppermint whipped cream:
1 cup heavy cream, very cold
3 candy canes
How to make it:
Step 1: Crush the candy canes.
You can do this several ways, but I prefer using a food processor or blender to pulverize the candy canes into a fine powder. If you don’t have either of those appliances, place the candy canes in a resealable plastic bag and carefully hit the candy canes with a rolling pin or hammer. (This usually makes small holes in the bag, so do this somewhere that’s easy to wipe up.) Three regular candy canes is the equivalent of 3-4 Tablespoons of peppermint powder.
Step 2: Whip the heavy cream.
Heavy cream will whip much better if it’s icy cold. Right out the fridge is fine, but you can get it extra cold by placing the carton in the freezer for about 10 minutes before whipping. That’s just long enough to get it cold without the cream freezing. You can use either an electric hand or stand mixer, or whip it by hand with a whisk. Typically I like using a whisk because I have better control and decrease my chances of overwhipping. (Plus – bonus workout for your arms!)
The cream here is whipped to very soft peaks. That means it thickened, but it won’t hold its shape. This is a good time to add the peppermint powder.
Use two tablespoons of powder for a lighter peppermint flavor. I found three to be just right for me – not too strong, but still very peppermint-y. It also turns the cream a lovely shade of pink.
Continue beating the cream until medium-firm peaks form. You can beat them until firmer peaks form if you plan on using it to spread on top of a pie or something. Medium-firm peaks are perfect for dolloping on a mug of hot cocoa.
Use the peppermint whipped cream immediately, or store it in the fridge for up to a day or two. You might need to whisk it a little bit if it has separated. Use it to add to hot coffee, cocktails, on top of brownies, ice cream sundaes, pies, etc. Enjoy!
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