Mint Whipped Cream Recipes

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

FLUFFY MINT DESSERT

Steps:

• Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.

STRAWBERRIES WITH MINT WHIPPED CREAM

Steps:

• Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).
• Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
• Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.

MINT WHIPPED CREAM

Steps:

• Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.

MINT WHIPPED CREAM

Steps:

• Pour heavy cream and sugar in a medium size pot and whisk until sugar is dissolved then add all but a few mint leaves for garnish. Bring Cream mint mixture to a boil. Reduce to a simmer for 2 minutes. Remove from heat and let steep for an hour. Pour mixture into a container and let cool in the fridge over night. Once chilled overnight whip heavy cream mixture until stiff peaks form. Add more sugar to taste if desired.

CHOCOLATE MINT WHIPPED CREAM

Steps:

• Whip cream till peaks form.
• Add extract and chocolate sauce.

STRAWBERRIES WITH MINT WHIPPED CREAM

Steps:

• In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil.
• Remove from heat; steep 15 minutes.
• Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible.
• Discard solids.
• Let cool (makes about a cup).
• Meanwhile, in a large bowl, whip cream until stiff peaks form.
• Gently fold in cup of a syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
• Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. (You can use martini glasses or champagne flutes.).
• Top each with a mint sprig and chopped toasted almonds (optional).
• *You can also use the mint syrup to sweeten iced tea or lemonade. For a bracing cocktail, add a splash to a glass filled with seltzer, vodka, and lemon.