Peppermint Whipped Cream

Peppermint Whipped Cream is a homemade whipped cream recipe that tastes like candy canes and Christmas in every bite! Made with only 3 ingredients, it’s the perfect whipped topping for your hot chocolate, Christmas cheesecake, and more.

When it comes to Christmas, I’m all in on peppermint.

Peppermint mochas, peppermint bark brownies, even peppermint ice cream.

I was making my peppermint hot chocolate the other night when I wanted something a little more than mini marshmallows on top.

And that’s when this Peppermint Whipped Cream was born!

It’s homemade whipped cream made with only 3 ingredients including peppermint extract that gives it its cool and wintry flavor.

It’s also one of the many flavored whipped cream recipes on the blog.

Use this peppermint whipped cream recipe to garnish peppermint cheesecake or small chocolate cheesecake for Christmas dessert or wake up on Christmas morning with chocolate pancakes or chocolate waffles.

Ingredients For Peppermint Whipped Cream

Making mint whipped cream is SO easy, all you need is three ingredients:

• Heavy whipped cream: Ensure it says heavy whipping cream and not just whipping cream for best results.
• Powdered sugar: Both sweetens and thickens the cream
• Peppermint extract: How candy cane whipped cream get its flavor

What is peppermint extract?

Similar to homemade vanilla extract, peppermint extract is made by soaking peppermint leaves in alcohol, typically vodka.

Peppermint has a different flavor than spearmint and wintergreen, so it’s important you use one labeled peppermint.

This is also not the same as peppermint oil. Oil is much more potent than extract.

Oil is much stronger than extract, so it’s not a 1:1 substitute. Trust me – you don’t want to use the same amount of oil as extract!

If you do want to use peppermint oil, use 1/4 teaspoon oil for every 1 teaspoon extract as oil is about 4 times stronger.

How To Make Peppermint Whipped Cream

Making whipped peppermint cream is SO easy, it’s only two steps:

1. Whip heavy cream until it thickens and soft peaks form.
2. Add powdered sugar and peppermint extract then continue beating until stiff peaks form.

That’s it! Mint whipped cream is best eaten right when it’s made. Refrigerate leftovers for up to 2 days. You may need to rebeat if it deflates a little (but not too much or it’ll turn into butter).

What is soft peak and stiff peak stages?

My recipe talks about whipping to soft peaks then stiff peaks, but what does that mean exactly?

Soft peak stage is when you beat the heavy cream until it thickens. When you pull the beater straight up, peaks will form but the tops will fall over.

Stiff peak stage is when you pull the beater straight up and the tops of the peaks don’t fall over.

You want stiff peaks so the whipped cream holds its form when spooned or piped on top of your desserts.

Be careful you don’t overbeat or you’ll end up with butter instead.

Can you freeze whipped cream?

To make your mint whipped cream last even longer (especially if you make a double batch), you can freeze it for up to 2 months.

Portion the whipped cream onto a cookie sheet (either spooned or piped), freeze until firm, then transfer them to a freezer-safe bag.

That way they’re already portioned for individual desserts. You don’t even need to thaw them for thick hot chocolate or homemade hot chocolate mix.

Recipes Using Peppermint Whipped Cream

Now that you made candy cane whipped cream, here are some desserts you can serve with it:

• Angel Food Cake in loaf pan
• Mini Angel Food Cake
• Angel Food Cupcakes
• French Toast For Two
• Mini Chocolate Cheesecakes
• 4 inch Chocolate Cheesecake
• 6 Inch Cheesecake
• Air Fryer Cheesecake

More Flavored Whipped Cream Recipes

If you enjoyed this peppermint whipped cream recipe, you’ll enjoy these other homemade whipped creams as well:

• Chocolate Whipped Cream
• Peanut Butter Whipped Cream
• Strawberry Whipped Cream
• Cream Cheese Whipped Cream
• Honey Whipped Cream
• Maple Whipped Cream