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Peppermint Whipped Cream

Recipe by Jenn Giam Smith

  • Total Time10 minutes
  • YieldAbout 2 cups (8 servings) 1x
  • DietGluten Free

When winter finally sets in and peppermint is everywhere, don’t forget about this fun play on whipped cream. It’s an easy way to add that “wow” factor to your Holiday desserts and hot chocolate! Recipe yields about 1 cup of peppermint whipped cream.

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Ingredients

Units Scale
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon Peppermint extract (See notes for using Essential Oil instead)

Instructions

  1. Chill your mixing bowl and beaters.

  2. Add heavy cream, powdered sugar, and peppermint extract to the bowl.

  3. Beat on medium-high until desired peaks form, about 3–5 minutes.

  4. Serve immediately or store in the fridge (see noes for storage details)

Equipment

Notes

Pour any extra into a jar or other food-safe container of your choice.

If the mixture has separated, gently whisk it back together with a balloon whisk or fork.

Homemade whipped cream loses some volume over time, so you may need to lightly whip it again to achieve the original texture.

Storage Details

Whipped cream will keep well in the refrigerator, covered, for up to 5 days.

Nutrition

  • Calories: 473
  • Sugar: 19
  • Sodium: 33
  • Fat: 43
  • Saturated Fat: 27
  • Carbohydrates: 20
  • Protein: 3
  • Cholesterol: 134

Find it online: https://www.jenn-smith.com/peppermint-whipped-cream/