Make this light and airy Peppermint Whipped Creamwith real candy canes and use it to top everything throughout the holidays: cupcakes, brownies, or why not a cup of hot chocolate? Candy flavored whipped cream is one of the best kept secrets of the online baking community - and once you've tried it, it will soon become your go-to frosting.
Heat heavy cream in a sauce pan over medium heat. Do not at any point allow it to start boiling.
When there is steam coming off the cream, _add in the candy cane candies and mix. Keep the cream hot without allowing it to boil, and stir often until all the candy has melted.
When all candy has melted, take the pan of the heat and set aside to cool. When cooled place in the fridge for at least 4 hours to cool completely - even better if you can leave it there overnight.
Whipping (at lest 4 hours later)
Bring out the cooled down cream and whip to desired consistency.
Making stripes (optional)
Bring out a piping bag and fit it with the tip of your choice. Then paint four red lines on the insides of the bag using a tooth pick dipped in the red gel food coloring. Carefully spoon in half of the candy cane whipped cream. Pipe out as desired, and then repeat with a new piping bag for the other half of the whipped cream.
Notes
You can make this with almost any candy or chocolate flavor you desire, just switch the candy canes for another type of candy. A great basic version is to just use white chocolate.
Ingredient notes & substitutions
Candy canes - use the smaller candy cane candies or break candy canes into smaller pieces. They can be swapped for almost any type of candy that will melt - or chocolate.
Bright red gel food coloring - you need gel food coloring for this, the liquid kind won't work. But, you can skip it as well, with no change to the taste. I like Wilton's Red Red* for a bright red stripe.
Peppermint extract can be used instead of candy canes to get that peppermint flavor. It's quicker but the flavor is not as on point. If using peppermint extract, whip* the cream first, then fold in peppermint extract and powdered sugar.
Tips & tricks
Do not let the cream start to boil! If it does, you will most likely need to start over. Just keep it at a steady temperature and when you see a lot of smoke coming off it you know it's time to remove it from the heat for a while.
Let it cool down completely before whisking, otherwise it might break or just not get as stiff as you'd like. Leave it in the fridge overnight to be safe!
Crush your candy canes before adding so they melt quicker
Always use gel food coloring - not the liquid kind - to avoid changing the consistency of the cream
Use two piping bags for one batch of this frosting to get really nice, bright, red lines on your candy cane frosting. Just make lines in both and add half of the frosting to each!
Store leftovers in the fridge, in an air tight container or prepped in icing bags, for up to 5 days