![]() ![]() Then, line a cookie sheet with parchment paper (or use a silicone mat). To freeze, first follow the instructions for making the peppermint whipped cream. Freezing it before adding it to a hot drink helps it to melt a little more slowly. Otherwise it will melt into a puddle quickly. If you want peppermint whipped cream to use on hot drinks like coffee or hot chocolate, you'll want to freeze it first. Freeze some dollops to top hot coffee or hot chocolate (it's best to freeze so it doesn't melt too quickly)!.The peppermint whipped cream can be used in so many ways! Use 1 teaspoon for a strong peppermint flavor.Use ¾ teaspoon for a well-balanced peppermint flavor.Use ½ teaspoon for a nice, light peppermint flavor.I've found this to be the optimal amount for nice peppermint flavor without being too overpowering. The recipe below uses ¾ teaspoon peppermint extract. This peppermint whipped cream is so easy to adjust for the amount of peppermint flavor you want. Powdered sugar (also called confectioners sugar).I like to use my stand kitchen-aid mixer (best purchase ever!), but if you don't have one, you can easily just use a hand mixer! Ingredients You can also choose the amount of peppermint flavor for your whipped cream! the time for peppermint desserts and peppermint flavored food! So it's of course the time of year for peppermint whipped cream, right? As an Amazon Associate I earn from qualifying purchases. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Store in the refrigerator in an airtight container separate the layers with parchment paper or wax paper for up to one month.Homemade peppermint whipped cream is easy to make and the perfect topping for holiday desserts! Make some of this whipped cream and top desserts, hot chocolate, or coffee with this easy recipe! Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm, at least 60 minutes. Let any excess chocolate drip back into the bowl and then place the patties back on the foil. ![]() You can use 2 forks or a chocolate dipping fork. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. Return the bowl to the pan of simmering water and reheat the chocolate to 88 to 92 degrees F. Insert a thermometer into the chocolate and cool to 80 degrees F. Once the chocolate has melted, remove the bowl from the pan and whisk the chocolate and the butter until smooth. In a heatproof bowl placed over a saucepan of simmering water, melt the chocolate and the butter. Cover and place in the refrigerator until the patties are firm at least one hour and up to overnight. Using a cookie cutter cut mints to 1 ½ inch diameter. Remove from the freezer and roll out about 1/4 inch thick. Roll the peppermint mixture into a flat disk and place on the prepared baking sheet. Increase the speed to medium-high and beat until very creamy, about 2-3 minutes. Combine the sugar, agave, water, butter, peppermint extract and vanilla in the bowl of a standing mixer and using the paddle attachment, beat on low speed. Line a baking sheet with parchment or wax paper and lightly dust with confectioners’ sugar. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |