Chill a glass or metal bowl and beater attachments in the freezer for 20 to 30 minutes before you begin.
Place the cream in the chilled bowl and beat on low speed until the cream has thickened slightly. Add the powdered sugar and peppermint extract and continue to mix, increasing the speed to medium, until thick.
Use immediately or cover and refrigerate until ready to serve. If refrigerating, you may need to mix it again right before serving to fluff the settled whipped cream.