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Peppermint Whipped Cream Recipe

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A perfectly peppermint-y whipped cream. Swirl it into coffee, spoon on top of chocolate pie or devour it by the spoonful.
Course Homemade Ingredients & Condiments
Cuisine American
Keyword cream, heavy cream, holiday, homemade whipped cream, peppermint, whipped topping
Prep Time 20 mins
Additional Time 5 mins
Total Time 25 mins
Servings 16 servings
Calories 109
Author Laurie McNamara


  • 2 cups heavy whipping cream
  • 3 to 4 tablespoons powdered sugar
  • 1 teaspoon peppermint extract more or less to taste


  • 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.


Serving: 2tablespoons | Calories: 109kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 11mg | Potassium: 23mg | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg