Peppermint Candy Cane Whipped Cream
This Peppermint Candy Cane whipped cream gets both its beautiful blush color and sweet flavor from crushed candy canes! It's perfect for holiday desserts like Peppermint Chocolate Bundt Cake, or dolloped onto your favorite cup of cocoa
Servings 1/4 cup servings
Equipment
Ingredients
- ½ cup round peppermint candies or candy cane pieces you'll need 4-6 tablespoons of powdered candy cane sugar
- 1 cup whipping cream
- Optional: a few drops of peppermint oil or a tiny bit of peppermint extract start with about 1/8 teaspoon.
- Optional: crushed candy cane for garnish
Instructions
- Unwrap peppermint candy and place in high-powered blender. Alternately you can use a food processor, you'll just want do use more peppermint candy than this recipe calls for so there's enough to process.
- Process until candy resembles powdered sugar. Set aside.
- Pour cream into stand mixer or mixing bowl, add 4-6 tablespoons candy cane sugar. You may start with 4 and add extra after whipping and tasting. I add 6 tablespoons myself! Whip cream as normal until soft peaks form. If desired add more candy cane sugar and a bit of peppermint extract for more pronounced flavor if desired.
- Makes about 2 cups whipped cream.
Notes
- This whipped cream is best served freshly whipped! If you must, you can make it several hours before and store in an airtight container in the refrigerator until ready to use.
- I’ll often add just a touch more peppermint extract to bring out the flavor just a bit more. I’ll often serve this on the side for desserts or hot chocolate bars and I sprinkle a few crushed candy canes on top so it’s obvious what it is.
Nutrition
Serving: 0.25cup, Calories: 144kcal, Carbohydrates: 11g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 34mg, Sodium: 8mg, Potassium: 28mg, Sugar: 8g, Vitamin A: 437IU, Vitamin C: 0.2mg, Calcium: 20mg, Iron: 0.03mg
Calories: 144kcal
Cost: $3
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