Trust me and keep a batch of this Peppermint Whipped Cream in your refrigerator at all times this holiday season. It’s the perfect topping to just about every Christmas dessert!
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Well, it’s official. I am completely smitten with all things peppermint at the moment. It’s funny how quickly my flavor of the month changes. It seems like just yesterday I couldn’t get enough pumpkin.
It’s like a switch in my head (or stomach) gets flipped, and my tastes change just like that. Mostly it’s just a seasonal thing.
Does anyone else crave specific things at certain times of the year? Of course, since the tree is up and Christmas songs are on repeat, all I want in life is peppermint goodness.
But until then, let’s just chat about this creamy peppermint goodness in a glass. Yes, I realize that swirling the whipped cream in a glass mug makes it look like a drink. I just really wanted to use that snowflake mug. And now I’m realizing that I could have turned it around, so that the handle was in the back and out of sight. Oh, well.
Time for a true confession. I used to think I didn’t like homemade whipped cream. I thought I only loved the other white stuff. Don’t get me wrong. I still love the frozen tub of white Cool Whip goodness, but I have learned how to love a good homemade whip too.
I included a few versions of whipped cream in my cookbook Cheesecake Love. It was during all the recipe testing for that book that I embraced the homemade version.
Plus, I love how easy it is to customize your flavors. This chai whipped cream was one of my first crazy combos. Ok, it’s really the only one. Most of the time I stick with plain or coffee whip because they are easy.
Heavy whipping cream and powdered sugar are your two main ingredients. Go in your pantry and take a look at all your spices and extracts. Yup, so many options. Or add a few shots of rum or vodka and make a spiked version for the adults.
Since I can’t get enough peppermint in my life, I added some peppermint extract to the bowl too. 5 minutes later I was piping peppermint goodness into my mouth.
I mean, onto my peppermint cheesecake Oreo brownies. Yeah, that’s totally what I meant to say.
Try adding some candy cane bits to the top of the peppermint whipped cream because it amps up the flavor and gives it a sweet crunch.
There is still a full piping bag in the fridge, so I think a mug of this peppermint mocha hot chocolate needs some more peppermint goodness added to it this afternoon.
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- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 1/2 teaspoons peppermint extract
- peppermint bits, optional
- Place a metal mixing bowl and metal whisk attachment in the freezer for at least 10 minutes.
- Pour the cream into the bowl. Add the sugar and extract.
- Beat on low until the sugar is mixed into the cream.
- Increase the speed and beat until stiff peaks form. Use immediately. Or store in the refrigerator in a sealed container for 1-2 days.
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Amount Per Serving: Calories: 116 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 34mg Sodium: 8mg Carbohydrates: 4g Fiber: 0g Sugar: 4g Protein: 1g
More delicious recipes that would be awesome with peppermint whipped cream on top:
- Peppermint Ice Cream from Barefeet in the Kitchen
- Slow Cooker Peppermint Mocha Snugglers from Crazy for Crust
- Peppermint Chocolate Cheesecake from Dinners, Dishes, & Desserts
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