We love drinking hot cocoa when the weather becomes chilly. It is such a fun treat for our family to snuggle in on a cold or blustery day and sip our favorite cocoa together. Sometimes we add different toppings or flavored whipped creams to make it more festive, and I wanted to share one of our favorite recipes for that with you!
This peppermint Whipped cream is wonderful on hot cocoa, and also on other desserts as well such as pudding, chocolate mousse pie, cheesecake, and more. It makes everything feel a little more special.
I particularly love when we put it on the hot cocoa and it melts ever so slightly and becomes frothy and delicious. It is such a perfectly festive seasonal treat.
To make it is pretty simple. In a mixing bowl, pour the heavy whipping cream and start mixing on low, gradually increasing all the way to high speed as the cream begins to thicken. I use my trusty old Kitchenaid for this (buy HERE), with the whisk attachment. If you don’t have a stand mixer, a handheld will work just as well.
Once the cream has thickened and peaks form when you pull the whisk away from the cream, it is time to add the remaining ingredients. Firs, mix in the powdered sugar until just incorporated. Next, mix in the peppermint extract until well combined.
Note- you can add food coloring if you would like it to be more of a red or pink, but I prefer to leave it white and garnish it with crushed candy canes.
You only live once, so give yourself a huge dollop and enjoy!
Here is the printable version of the recipe! I hope you enjoy it!
Peppermint Whipped Cream
- 1 pint heavy whipping cream
- 1/2 cup powdered sugar
- 3/4 to 1 tsp. peppermint extract *see below.
- crushed candy canes for garnish
Pour the heavy whipping cream into a mixing bowl and start mixing on low, gradually increasing all the way to high speed as the cream begins to thicken.
Mix on high until peaks form. when mixing attachment is pulled away from mixture in bowl.
Add in powdered sugar and mix until just incorporated.
Add in peppermint extract and mix until just incorporated.
Serve atop your favorite hot chocolate, cake, pie, or other Christmas dessert.
*The range of 3/4 to 1 is for taste and strength preferences. Choose whichever one best fits its intended use. Please keep in mind that peppermint extract is very strong, so a little goes a long way.
I have rounded up 20 other friends to share some of their favorite Christmas treats today! They are beautiful and all of them taste amazing. Happy holiday baking!
Peppermint Whipped Cream by Ella Claire & Co. | Fondant Christmas Cupcakes by Craftberry Bush | Old Fashioned Peanut Brittle by anderson + grant | Dairy Free 6 Ingredient Salted Caramels by Zevy Joy | No Bake Healthy Coconut Bars by Tidbits
Easy Peppermint Bark by Jenna Kate at Home | Black Walnut Christmas Cake by Inspired by Charm | Chocolate Covered Marshmallows with Salted Pretzel Topping by Boxwood Avenue | Christmas Popcorn by Town and Country Living | Snowman Cheese Ball by Julie Blanner
Slow Cooker Candied Pecans by Live Laugh Rowe | Fudgy Peppermint Coconut Flour Brownies by Farmhouse on Boone | Hot Peppermint Mocha by Shabbyfufu | Homemade Take 5 Peanut Butter Cups by Chronicles of Home | Slow Cooker Chocolate Peppermint Pretzels by Nest of Posies
Berry Topped Chocolate Cake by French Country Cottage | Pecan Butter Tart Bars by So Much Better With Age | Chocolate Pinecones by My Sweet Savannah | Peanut Butter Fudge by My 100 Year Old Home | Simple Holiday Fudge by House 214 Design
Coffee Cake by Rooms for Rent