Description
A delicious whipped cream with a hint of peppermint.
Ingredients
Scale
- 1/4 cup cold heavy whipping cream
- 1/4 cup cold heavy whipping cream
- 1 tablespoon powdered sugar, sifted
- 1 tablespoon powdered sugar, sifted
- 1/4 teaspoon peppermint extract (not oil)
- 1/4 teaspoon peppermint extract (not oil)
- 1 cup cold heavy whipping cream
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar, sifted
- 1/4 cup powdered sugar, sifted
- 1 teaspoon peppermint extract (not oil)
- 1 teaspoon peppermint extract (not oil)
Instructions
- In a large cold mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute making the small batch version, you don’t want your bowl larger than 5 quart. If your bowl is too big or you’re having trouble whipping, use a smaller bowl with a handheld mixer.
- Gradually beat in the sugar and peppermint then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes immediately.
- Refrigerate leftovers for up to 2 days. The longer it sits, the more it’ll deflate but will still be delicious.
Notes
- Ensure the mixing bowl and beaters are cold for best results.
- This whipped cream makes a great topping for desserts or coffee.
- Prep Time: 10 minutes
- Category: Dessert
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 5g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg