We go through heavy cream in this household the way that Bobby, years ago, could go through a tube of Oreos. We bake with it, cook with it, and enjoy it all dolled up. This is one of my favorite ways to make whipped cream, especially this time of year when I want to satisfy the mint and chocolate craving.
candy cane whipped cream
1 cup heavy cream
1/4 tsp peppermint extract
1/8 cup coconut sugar (this sweetener has a lower glycemic index so doesn't raise your blood sugar as much--or use a sugar substitute to make it sugar free)
Using the whisk attachment, whip the cream in an electric mixer for a few minutes. Add the peppermint extract and coconut sugar. Whip until firm peaks forms.
Taste to make sure it is sweet/pepperminty enough for your taste.
Fill your candy cane whipped cream into a pastry bag with an extra large or large tip.
To the amazement of your children, pipe the whipped cream onto the top of the hot cocoa.
This candy cane whipped cream is excellent on cocoa or enjoyed on its own with berries and a spoon. Whipped cream in many forms is a regular dessert for our family. There are 0 carbs in heavy cream. With a hint of sweetener (we also use Truvia-- a stevia sweetener-- in our cream) and an added flavor (unsweetened cocoa, coconut, berries, nut butters) it is such a dreamy, filling treat at night with the family or for date night.
We've been enjoying an updated version of our homemade cocoa mix all fall and winter and I'm excited to share it with you. It is by far everyone's favorite hot cocoa. That recipe is to come.
It is hard to believe that this is the weekend before Christmas. How are you spending your weekend? Bobby and I have tickets for the girls' last performance at the historic Hershey Theatre which will be very special. By the time Sunday comes I think we will all be ready to slow down until Christmas.