Peppermint Whipped Cream
- 3 1/2 cups chilled whipping cream
- 3/4 cup powdered (confectioners) sugar
- 1 1/2 teaspoons peppermint extract
Instructions
- Pour a couple cups of water and ice cubes into stand mixer. Allow bowl to chill for a few minutes.
- Dump out the water and dry mixer.
- Pour whipped cream into mixer bowl and whip until peaks start to form. (about 2 minutes on medium-high speed)
- Slowly add in sugar a 1/4 cup at a time.
- Its best to use right away, but it will keep for about 10 hours if kept very cold.
Tips for Success:
Don’t skip chilling your bowl! If you have the room, you can also place the mixing bowl directly in the freezer for 15 minutes.
Don’t aim for “stiff peaks”. You want the whipped cream to keep its shape and be soft, billowing peaks. If by chance you OVERBEAT the whipped cream (I have done this and cried!) fixing it is actually very easy. Simply add in more fresh whipped cream and whisk by hand. My life was changed when I found that out!
Wait until peaks start to form before adding in the powdered sugar. I much prefer powdered (confectioners) sugar in this recipe, as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream.
Homemade whipped cream is best used immediately, but it can be stored for up to 10 hours if needed.
To make this any other flavor, simply substitute the extract of your choice. Instead of peppermint, try vanilla or almond!
