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Peppermint Whipped Cream

Peppermint Whipped Cream

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
Prep Time 15 minutes
chilling 15 minutes
Total Time 15 minutes
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.