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.
Servings: 8 servings
Ingredients
- 3 1/2 cups chilled heavy whipping cream
- 3/4 cup confectioners sugar
- 1 1/2 tsp. peppermint extract (or to taste)
Instructions
- Pour a couple cups of water and ice cubes into stand mixer. Allow bowl to chill for a few minutes.
- Dump out the water and dry mixer.
- Pour whipped cream into a mixer bowl and whip until peaks start to form. (about 2 minutes on medium-high speed)
- Add extract. Slowly add in sugar a 1/4 cup at a time.
- It's best to use right away, but it will keep for about 10 hours if kept very cold.