Happy Holidays! Red-and-White striped, this Swirled Peppermint Whipped Cream is just perfect for topping your favorite holiday desserts to give them a festive look. The added peppermint extract adds a burst of cool minty flavor, but you're welcome to use mint or spearmint extract, too.
Why I Love this Recipe
- Easy and only takes minutes to make
- Festive Flavor - the combination of peppermint and airy whipped cream is a fun and flavorful duo that is lovely on cupcakes, chocolate tarts and yule log cakes
- So pretty - the red stripes are eye-catching and pretty
Ingredients Used to Make Peppermint Whipped Cream
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store or other online retailers. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Heavy Cream - this is the main ingredient of whipped cream. When heavy cream is aerated (air is incorporated) it becomes a light and fluffy consistency that can be a delightful addition to cakes and desserts. For best results, choose heavy cream with a high fat content, ideally around 36-40%. Higher fat content contributes to a richer and creamier texture.
- Sugar of Choice - in this recipe, you can use regular cane sugar, white sugar or other granulated sugar of choice. For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions. You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.
- Peppermint Extract - to flavor the whipped cream.
Just keep in mind that some extracts contain alcohol, and since this is a no-bake recipe, the alcohol won't have a chance to fully evaporate. If serving this to kids, or if you're sensitive to alcohol, be sure to use non-alcoholic extracts or flavorings. Here is a Non-alcoholic peppermint extract you can use.
- Red Food coloring - I used this no-taste red icing gel from Wilton to color this recipe.
- Hand mixer or stand mixer - these tools will help you whip the cream efficiently. A hand mixer is easier for smaller batches (for whipping 2 cups of heavy cream or less), while a stand mixer is great for bigger ones.
- Piping Bag - If you plan to decorate desserts or pastries with your whipped cream, a piping bag will help you do exactly that. It provides precision and control when dispensing the cream onto your treats, allowing for beautiful and decorative designs. I used a disposable piping bag like this one.
- Piping Tip of choice - I used this Ateco 849 Closed Star Piping Tip.
Easy Swirled Peppermint Whipped Cream (Chantilly Cream) Recipe
Whip the Cream
- Pour the cold heavy cream into a 2 quart mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
- Add the peppermint extract and 2 Tbsp of sugar.
- Begin whipping the cream at low speed, gradually increasing to high as it thickens.
- Do a quick taste test and adjust the sweetness by adding more sugar if needed.
- Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)Note: Be careful not to over-whip, as it can turn into butter.
Piping Peppermint Swirled Whipped Cream
- Once your whipped cream is ready, take a piping bag and fit it with your preferred tip. Carefully line one side of the inside of the piping bag with a thin stripe of red food coloring gel.note: it's ok if the stripe isn't a perfect line
- Spoon the peppermint whipped cream into the prepared piping bag, making sure not to disturb the red food coloring gel stripe on the inside.
- Pipe beautifully swirled Peppermint Whipped Cream onto your favorite desserts. Use it to top hot cocoa, cakes, brownies, or any other treats that could use a refreshing peppermint touch.
- Yields approximately 2 cups of whipped cream
How to Store
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.