This Peppermint Candy Cane whipped cream gets both its beautiful blush color and sweet flavor from crushed candy canes! It’s perfect for holiday desserts like Peppermint Chocolate Bundt Cake, or dolloped onto your favorite cup of cocoa.
What’s the best type of candy canes?
Alternately you certainly can just add pink food coloring and peppermint extract to standard whipped cream and get a very similar effect here. Using actual candycane (or peppermint candies) is fun because it adds a slight texture to the cream so you can taste and feel the bits of candy. Since the candy is the thing that’s flavoring the cream here, it’s very important you use a good quality candy cane. Surprisingly NOT all candy canes are created equal! Some brands have funny flavors or artificial, funky aftertastes. For example, I don’t recommend the popular Spangler brand you’ll often see in stores this time of year. My favorite brand of candycanes are Bob’s, and since they were recently purchased by Brach’s, those are usually good as well. You’ll notice in my photos I’m actually using round peppermint candies, though! These generally have a crisp peppermint flavor and are available year-round, and they’re easier to open than candy canes- so that’s a great, easy option here.
How to make Candy Cane Sugar
The first thing you’ll do is make candy cane sugar! This is one of my favorite winter-time tricks. Pulverizing peppermint candies essentially gives you a blush pink, peppermint flavored sugar right in between powdered sugar and granulated. It’s awesome for sprinkling on desserts or using in a variety of recipes.
I literally just toss the peppermint candies in my Blendtec and it only takes a few pulses for them to be completely powdered.
How to Whip Peppermint Whipped Cream
Once you have your candy cane sugar, you can just whip your cream as normal, but add the candy cane sugar instead of standard sugar.
The coloring of the candy canes adds a beautiful hue to the cream and a mild peppermint flavor. This is definitely a taste-as-you-go recipe, especially since all peppermint candies are a bit different. I’ll often add just a touch more peppermint extract to bring out the flavor just a bit more.
I’ll often serve this on the side for desserts or hot chocolate bars and I sprinkle a few crushed candy canes on top so it’s obvious what it is.
Dollop it on desserts like cakes or brownies or plop some on top of your favorite hot cocoa!
This Peppermint Candy Cane whipped cream gets both its beautiful blush color and sweet flavor from crushed candy canes! It’s perfect for holiday desserts like Peppermint Chocolate Bundt Cake, or dolloped onto your favorite cup of cocoa
1/2 cup round peppermint candies (if using full size candy canes, you’ll need 4–6 tablespoons of powdered candy cane sugar)
1 cup whipping cream
Optional: a few drops of peppermint oil or a tiny bit of peppermint extract, start with about 1/8 teaspoon.
Optional: crushed candy cane for garnish
Unwrap peppermint candy and place in high-powered blender. Alternately you can use a food processor, you’ll just want do use more peppermint candy than this recipe calls for so there’s enough to process.
Process until candy resembles powdered sugar. Set aside.
Pour cream into stand mixer or mixing bowl, add 4-6 tablespoons candy cane sugar. You may start with 4 and add extra after whipping and tasting. I add 6 tablepsoons myself! Whip cream as normal until soft peaks form. If desired add more candy cane sugar and a bit of peppermint extract for more pronounced flavor if desired.
Makes about 2 cups whipped cream.