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Saturday, December 15, 2012

Flavorfull whipped creams for the holidays

all puffy and soft.

Peppermint Whipped Cream
  • 6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
  • 2 cups of whipping cream
  1. Unwrap your candy canes and place them in a blender or food processor. I like to break them into pieces as I add them to the blender.
  2. Process until the candy canes util they are a fairly fine powder.
  3. In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
  4. Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.
Marshmallow Whipped Cream
  • 1 cup of whipping cream
  • 1-2 Tbsp powdered sugar (I like it sweet so I use 2 Tbsp)
  • dash of vanilla
  • 1-2 cups mini marshmallows (I use 1 1/2 cups)
  1. In a bowl, whip cream until firm.
  2. Blend in sugar and vanilla.
  3. Fold in marshmallows. Use immediately to top cups of hot coca if desired. Or place in the fridge for a few hours and the marshmallows will puff up and soften. This is the way I like to use it.

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