This is the fifth in a series of alcohol infused whipped cream diy recipes. This stuff is light, airy, fluffy, hella-delicious and will make most of your problems disappear, even if it's just temporary.
Of course, huge thanks to Jackie Dodd for this awesome recipe from Domestic Fits. I imagine eating this with crumbled bits of Grasshopper cookies from Keebler! Love those elves! How would you eat this fabulousness in a glass? Don't be shy, I too, sometimes eat it from the bowl.
1 cup heavy cream
1/3 cup powdered sugar
2 tsp peppermint schnapps
In case you didn't know, all you need is to whip these together in your stand mixer from low to medium to high using the whisk attachment. Do this for 3-4 minutes until soft peaks form. Don't over whip this as it will separate and become gross butter!
Have you been eyeing my other whipped cream infusions? Click here to see more.