Summer is on the horizon. There’s no better time to reintroduce the cool flavor of mint into our desserts. This Mint Whipped Cream recipe is going to transform everyday desserts.
About Fresh Mint
Your friends and family will love it. Who would ever know that you’ll only need three ingredients and 15 minutes of cook time to whip it up?!
And fresh mint whipped cream is totally free of any additives or preservatives. Making homemade whipped cream is a great way to control taste and texture. If there are kids or sweet-tooth adults about, there’s also the fun of “Who wants to lick the mixer blades?!”
This is always a crowd pleaser at any church, school, little league or company picnics! Just be sure to store it on a bed of ice.
What’s the best way to use mint whipped cream?
Let me count the ways! Mint whipped cream is amazingly versatile. It works great as a topping over any cool, colorful summer fruits. Or add it as a topping to a frozen dessert like the Watermelon Granita to make it extra special. You can even add the mint infused cream to waffles or pancakes. And don’t get me started on the ways you can combine this with jello!
Ingredients for Mint Whipped Cream
- Heavy Cream
- Fresh Mint
How to make Mint Whipped Cream
Take some fresh mint and loosely chop it. Add the mint to a small saucepan, add sugar, and water. Bring the mixture to a boil and keep stirring for about a minute while it boils. Reduce the heat to a low simmer and stir until the sugar has fully dissolved.
The mixture will turn into a syrup and that’s when to remove it from the heat. Pour the syrup through a sifter and remove mint leaves. Then store the syrup in the fridge until cold.
Whip one cup of heavy cream with a hand mixer (I love this one) in a large bowl. Use medium speed to whip the cream until if forms stiff peaks.
Slowly pour the chilled mint syrup into the whipped cream and fold.
Mint Whipped Cream
Love this recipe? Pin it to your Dessert Board!
Follow CREATIVE & PRACTICAL on Pinterest
More Recipes for Your Sweet Tooth
- Frozen Granita. Mint whipped cream works beautiful with any frozen dessert, but ex
- Grape Salad. A ‘salad’ that tastes like dessert.
- Strawberry Whipped Pudding. A revival of a childhood favorite.
- Banana Kale Smoothie. Taste Like dessert.
- Summer Smoothie. Another simple smoothie.
Notes and Tips
Storing. Once you’ve made the Mint Whipped Cream you can store it in the fridge for 2 to 3 days.
Freezing. Whipped cream can be stored frozen for 2-3 months without problems. You’ll get the best results if you freeze it in individual serving spoon sized dollops. It freezes and thaws very easily this way. Just line a baking sheet with parchment paper and make little dollops of the mint whipped cream. Freeze overnight and transfer into a freezer-safe container or ziplock back.
Sugar. You can use granulated sugar or powdered sugar (confectioner’s sugar) – I’ve experimented with both kinds of sugar and can’t find much of a difference. So use whatever you have on hand.
Heavy Cream. Be sure to choose heavy cream that is labeled for whipping. Heavy cream for whipping typically has a fat content of around 35%. This is important to keep the air foam you’re beating into the cream with the mixer.
‘Under-whipping vs ‘Over-whipping’.
I prefer a slightly under-whipped cream, because it allows me to ‘whip it into shape’ right before serving. And this is especially true for this recipe because you are infusing it with a syrup rather than simply adding sugar.
When you over-whip cream you the texture will change and it won’t look as appetizing (though still be delicious). If you are extremely over-whipping heavy whipping cream it will turn into butter.
So keep a close eye on the texture. When you see soft peaks, you’re done.
Non-Dairy Alternatives. I haven’t tried any non-dairy whipped creams, but I know you can make delicious whipped cream with coconut milk (and I’ve recently learned you can make chickpea whipped cream)
- 1 cup heavy cream
- 1/4 cup sugar
- 2 tablespoons water
- 2 tablespoons fresh mint leaves
- Combine sugar, water, and mint leaves in a small sauce pan and bring to a boil. Cook and stir the mixture until the sugar has fully dissolved. About five minutes. Pour the syrup through the sifter and remove the mint syrup from the stovetop. Put the syrup into the refrigerator. Let it cool completely.
- Whip the heavy cream in a mixing bowl until you see soft peak. Set aside
- Slowly fold the mint syrup into the whipped cream. Serve and enjoy.