Homemade Peppermint Whipped Cream is an easy and delicious way to jazz up any dessert or add to a cup of hot chocolate! Perfectly flavored, light, and creamy, it’s a mint lover’s dream! Layer this whipped cream in between my chocolate cake recipe to enjoy a layered trifle!
Peppermint Whipped Cream
I love when winter finally sets in and peppermint is everywhere. I don’t know about you, but I find it to be so refreshing! This recipe is perfect for cake, but also for hot cocoa and on top of chocolate pancakes. This recipe uses McCormick Pure Peppermint Extract. Because this recipe only uses 3 ingredients (4 if you add food color) it’s important to make sure you are using the best quality possible!
How to Make Peppermint Whipped Cream
- 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.
Do you need a Stabilized Whipped Cream?
My favorite way to stabilize whipped cream is to use cornstarch. It’s undetectable if you are using good quality peppermint extract like McCormick and adds several hours to the life of your whipped cream! For the recipe below, add in 1 teaspoon of cornstarch when you add in the confectioner’s sugar.
Peppermint Whipped Cream
- 1 pint heavy whipping cream
- ½ cup (64g) confectioners' sugar
- 1 teaspoon Peppermint Extract
- 6-8 drops green food color
- Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
- When the cream starts to thicken stop the mixer, add in confectioners' sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
- The cream will thicken and start to peak. (1-3 minutes) Stop the mixer and add in the peppermint extract. Mix on high speed until the cream is thick and stiff. You want stiff peaks, not butter, so watch it carefully after you add the extract.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Looking for More Refreshing Mint Recipes?
Thank you for supporting the brands that support me here at iambaker! I love McCormick products and am so grateful for the ability to share them with the world. Creating these peppermint desserts was absolutely delightful!