Peppermint Whipped Cream Food

PEPPERMINT WHIPPED CREAM

Steps:

• Place metal bowl and beaters in freezer or refrigerator until cold.
• Remove bowl and beaters from freezer/refrigerator. Add cold heavy whipping cream to the cold bowl. Beat cream with the cold beaters until cream starts to thicken.
• When cream just starts to thicken, slowly add sugar and peppermint extract. Continue beating until soft peaks form. Beat in a few drops of red or pink food coloring if desired. Use as desired.

PEPPERMINT WHIPPED CREAM

Steps:

• Add heavy cream to mixing bowl, mix starting with low speed, then gradually increase to medium speed until the cream starts getting thicker (the gradual speed progression prevents you from spraying yourself with cream).
• When the cream starts to thicken stop the mixer, add in the powdered sugar and then resume mixing again starting with low speed and increase to medium speed up to high speed.
• The cream will thicken and start to peak. Stop the mixer and add in the peppermint extract. Mix on high speed until the cream is thick and stiff.

PEPPERMINT WHIPPED CREAM

Steps:

• Pulverise the candy canes in a food processor or a spice grinder.
• Now, take a cup of whipping cream and whip it over a big bowl of ice.
• Add the peppermint to the cream and fold well to combine(3 tbsps peppermint for 1 cup cream).
• Spoon cute little dollops of this pink cream on your hot chocolate or hot coffee and/or cakes and other desserts.
• The plain plethora will now be history and this will take over the kitchen counter!

PEPPERMINT HOT CHOCOLATE WITH WHIPPED CREAM

Steps:

• Whip cream, 1 tablespoons sugar and 1/4 teaspoon peppermint extract in medium bowl to soft peaks.
• Bring milk to simmer in large saucepan over medium heat.
• Scrape in seeds from vanilla beans.
• Reduce heat to low. Add chocolate, cocoa and remaining sugar; whisk until smooth.
• Mix in 1/2 teaspoon extract.
• Ladle hot chocolate into mugs. Top with whipped cream.