Peppermint Whipped Cream

filed under: Decorating on December 1, 2012

I love it 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.  I mean, not that I would feed my kids chocolate pancakes. I also have this festive mint-colored version if you want more impact! Peppermint Whipped Cream


Homemade Peppermint Whipped Cream

Homemade Peppermint Whipped Cream

This recipe uses peppermint extract.  I know there are some out there that use the crushed peppermint candies, but I was not a fan of that.  It may be weird, but the texture was just not what I wanted.  Light, smooth, almost airy is what makes me happy.

Plus, when you are eating air there are basically no calories, right?

Just humor me.

Homemade Peppermint Whipped Cream

Tips for the Perfect Whipped Cream

  • 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!

Peppermint Whipped Cream

Peppermint Whipped Cream
Prep Time
15 mins
15 mins
Total Time
15 mins

This recipe is perfect for cake, but also for hot cocoa and on top of chocolate pancakes. I mean, not that I would feed my kids chocolate pancakes.

Course: Dessert
Cuisine: American
Keyword: peppermint whipped cream, whipped cream
Servings: 8 servings
Author: Amanda Rettke
  • 3 1/2 cups chilled heavy whipping cream
  • 3/4 cup confectioners sugar
  • 1 1/2 tsp. peppermint extract (or to taste)
  1. Pour a couple cups of water and ice cubes into stand mixer. Allow bowl to chill for a few minutes.
  2. Dump out the water and dry mixer.
  3. Pour whipped cream into a mixer bowl and whip until peaks start to form. (about 2 minutes on medium-high speed)

  4. Add extract. Slowly add in sugar a 1/4 cup at a time.
  5. It's best to use right away, but it will keep for about 10 hours if kept very cold.

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  • Linda Longres says:

    I love this, even the containers the whipped cream is any, any ideas where I could find them (containers)?

    • Amanda says:

      I got them at a flea market… .50 for the bunch. 🙂

    • Kim says:

      U might try the dollr tree they have many cute ideas. Look in the gardening section many of the flower pots could work. I’m talking about the metal pots. Use your imagination u may find something you like better in another department of dollar tree or another store.

  • Julia says:

    I’d like your chocolate pancakes recipe!!

    • Amanda says:

      I don’t think I have ever blogged it! Will have to change that. 🙂

  • Shelli says:

    I have never made whipped cream with powder sugar. Hmmm, is it sweeter?

  • Beth says:

    It’s also fun with peppermint schnapps…if you are into that sort of thing 😉

    • Kim says:

      That sounds good

  • Amanda says:

    This is perfect for hot chocolate!! <3

  • Renee says:

    Hi , would powdered sugar be the same as icing sugar ? Thanks , Renee from Australia 🙂

    • Chery says:

      Yes, it is also called powdered sugar.

  • Maria in NJ ~ Dolcelicious Bake Shoppe says:

    Amanda have you ever made whipped cream in a food processor? I got that hint from Stella from BraveTart…you got to try it, it makes whipped cream stiff enough to frost a cake with, I realize that is not what you are going with here but I just wanted to throw it out there…its amazing!…m

  • Alison @ Ingredients, Inc. says:

    loving this!

  • Desiree says:

    If you dissolve a couple of gelatin sheets you can make stabilized whipped cream. It will hold up when piped or used as frosting. (Wilton has a recipe for stabilized whipped cream with gelatin packets)

  • Alice @ Hip Foodie Mom says:

    Amanda, oh my gawd, I love this!!! Making this for the holidays!!!

  • Debbie says:

    When do you add the extract?

    • URAmazing says:

      Add the extract right before the sugar.

  • Jan Anderson says:

    Try restaurant Supply. They use small cups for serving condiments

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.