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Peppermint Whipped Cream


Peppermint Whipped Cream
From Martha Stewart

3 candy canes
1 cup heavy cream

  1. In a spice grinder or a small food processor, grind candy canes to a fine powder. Measure 3 tablespoons, and set aside.
  2. Reserve remaining powder for another use.
  3. In the bowl of an electric mixer fitted with the whisk attachment, whip cream to soft peaks.
  4. Remove from mixer; whisk or fold in reserved 3 tablespoons powder.
  5. Some spots of candy may remain in cream, but they will dissolve as they sit and can be folded in after a few minutes for a smoother appearance.

Makes about 2 cups

Candy canes are a cheerful seasonal staple, and when finely ground, they add a heavenly flavor to fresh whipped cream. Top off a mug of steaming hot chocolate with a dollop or two for the ultimate holiday warmer-upper.

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