Plated + Served: Candy Cane Whipped Cream

December17

Candy Cane Whipped Cream

Top your holiday desserts with this bit of sweet enchantment: Candy Cane Whipped Cream.

There’s nothing like homemade whipped cream. Seriously.

The billowing clouds of cream go with just about everything. Serve it sweetened as a topping or as a filling for pies and cakes. A small dollop of savory whipped cream in a soup richly elevates the flavor.

But, for the holidays, this Candy Cane Whipped Cream recipe is all about fun. Be careful not to over whip it, or the cream will become curdled-looking and grainy. A really cold mixing bowl and beaters help. Also, make sure you pulverize the candy cane because you don’t want a sharp shard ruining the fun.

You can refrigerate Candy Cane Whipped Cream for about eight hours, but otherwise it doesn’t store very well. If you have any leftover, serve it with hot chocolate or stir it into your coffee. You can also use it as a dip for Christmas cookies.

But please don’t do what I did (grab a spoon and eat it out of the mixing bowl). That is definitely NOT enchanting (but pretty delicious)!

 

 

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4 thoughts on “Plated + Served: Candy Cane Whipped Cream

    1. Mama Post author

      I know what you mean… but if you don’t add the powdered sugar, the candy canes give it just the right amount of sweetness! Thanks for stopping by!

      Reply

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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mama@mamashighstrung.com.