Peppermint Whipped Cream (For hot cocoa or cupcakes)

Sorry I always have to spout off randomly to you before I ever give you a recipe.  I like to hold them for ransom so I can talk to adults for 3 minutes of my day (Love my 3 year old but he wants to talk about "human bodies" all day and that kind of disgustingifies me.)  PS-  Don't call social services on me.  When I say he wants to talk about human bodies, he wants to talk about the skeletal system and circulatory system and how the small intestine absorbs food, and what the white blood cells fight with.  Sometimes he calls me the names of germs, which personally I don't find that hurtful because I don't even know what they are.  As you can probably guess-  it's nice to have a real chat once in awhile where I can talk about adult things.  Like cake batter snack mix.

So, I have to ask.  Has anybody seen Jack & Jill?  What did you think of it?   I laughed through the whole movie.  Probably because I'm immature.  But then I found out that it only got 1 star on IMDB.  ONE. STAR.  I thought they reserved that kind of rating for movies like 101 Dalmations II or Land Before Time XII.

So I would probably feel better about myself if somebody else could tell me they thought Jack & Jill was hilarious as well.  (If you hated it you don't need to tell me. I don't want to go through life thinking I'm a bad movie judger. You know?)

Anyways, this whipped cream is perfect on the Peppermint Rims I posted a few days ago.  Also, it's freaking delicious.  You can just plop it in a cup of cocoa, or you can stabilize it and use it to pipe on chocolate cupcakes and add some peppermint pieces.  (Also freaking delicious.)  By the way, I didn't stabilize mine, so your cupcakes will definitely be prettier than my cupcakes.  No worries. And if you stabilize it, be sure to double the piping gel because that recipe only makes half as much as this one.

If you are using it to frost cupcakes you may want to add more sugar.  It is  lightly sweetened which is perfect  for cocoa, but it may need a little umph to replace frosting.

Peppermint Whipped Cream

• 5 peppermint candy canes, unwrapped
• 2 cups heavy whipping cream 
• 1/2 cup powdered sugar

Put a metal bowl and metal beaters in the freezer to chill.

Put your candy canes in a blender or food processor and pulse until finely crushed.  (If you plan to pipe the cream onto cupcakes this is especially important; make sure you don't have any large bits!)

Combine whipping cream and sugar in cold mixing bowl. Whip to stiff peak stage. (When you turn your beater off, and pull it straight out of the cream, it should make a little peak that stands up straight).

Add your peppermint dust and gently fold in with a spatula.

Serve in cocoa.  Leftovers can be frozen.