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A small mason jar filled with peppermint candy whipped cream, pieces of candy canes, and whole candy canes surrounding.

Candy Cane Whipped Cream

A sweet recipe for Candy Cane Whipped Cream! This peppermint-flavored treat is made fresh with heavy cream and plenty of crushed candy cane pieces. So good on top of a homemade latte or to top pancakes at a holiday brunch--or topping any other dessert you'd like to add it to!
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Course Condiments, Dessert
Cuisine American
Servings 2 cups
Calories 1144 kcal

Ingredients
  

  • 1 cup heavy whipping cream well chilled
  • ¼ cup confectioners' sugar also known as powdered sugar
  • ¼ teaspoon peppermint extract
  • 4-6 tablespoons crushed or chopped candy cane pieces (4-6 candy canes)

Instructions
 

  • Start by placing a metal bowl and the whisk attachment for either a hand mixer or a stand mixer in the freezer. Allow to chill for fifteen minutes. Optional, but improves the texture and stability of the whipped cream.
  • Remove bowl and whisk from freezer and pour in the heavy whipping cream, sugar, and peppermint extract. Begin to beat on low until the mixture starts to thicken and foam.
    Once the mixture is foamy, turn up the speed on the mixer to medium/medium high. Continue at this rate until tracks from the whisk start to form in the cream and it becomes thick–about 3 minutes. This will take longer for larger batches of cream.
    Begin checking the cream frequently for medium peaks. Turn off the mixer, pull the whisk away and check the consistency of the "peak" that forms on the whisk. See explanations in the recipe notes.
    If the whipped cream becomes overbeaten, stop using the mixer and gently fold in drizzles of heavy cream with a spatula until the texture improves.
  • Once you've reach medium peaks, stop mixing and grab a spatula. Fold in about 4-6 tablespoons of candy cane pieces until just incorporated.
    Note that this whipped cream cannot be piped because of the candy cane pieces. If you wish to pipe it, make the peppermint whipped cream as directed and just use the candy canes to top piped whipped dessert on your dessert.
  • Use fresh whipped cream immediately or pop it in the fridge until ready to use (within several hours). Top desserts right before serving--see notes.

Notes

Tips on Getting the Right Whipped Cream Texture
  • Soft peaks – These are soft billowy peaks that just flop over. Best for scooping and swirling, not piping.
  • Medium peaks – A peak of cream that holds its shape, but flops over at the top. Medium or stiff peaks are best for piping. This is the ideal whipped cream texture in my opinion!
  • Stiff peaks – A stiff peak of cream that holds its shape and does not flop at all. Careful, it's easy to go overwhip here! Stiff peaks are great for piping.
Storing the Whipped Cream: This particular recipe with the candy cane pieces added tends to "weep" more (where the water separates from the cream as it is stored). You can whisk it back up before using it, but it's a good thing to note if you plan on using it to top desserts.
Nutrition Facts
Candy Cane Whipped Cream
Amount per Serving
Calories
1144
% Daily Value*
Fat
 
86
g
132
%
Saturated Fat
 
55
g
344
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
22
g
Cholesterol
 
269
mg
90
%
Sodium
 
65
mg
3
%
Potassium
 
228
mg
7
%
Carbohydrates
 
92
g
31
%
Sugar
 
78
g
87
%
Protein
 
7
g
14
%
Vitamin A
 
3499
IU
70
%
Vitamin C
 
1
mg
1
%
Calcium
 
157
mg
16
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.