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.