There’s nothing like homemade whipped cream. Seriously. The billowing clouds of cream go with just about everything. Serve it sweetened as a topping or as a filling for pies and cakes. A small dollop of savory whipped cream in a soup richly elevates the flavor. But, for the holidays, this Candy Cane Whipped Cream recipe is all about fun. Be careful not to over whip it, or the cream will become curdled-looking and grainy. A really cold mixing bowl and beaters help. Also, make sure you pulverize the candy cane because you don’t want a sharp shard ruining the fun. You can refrigerate Candy Cane Whipped Cream for about eight hours, but otherwise it doesn’t store very well. If you have any leftover, serve it with hot chocolate or stir it into your coffee. You can also use it as a dip for Christmas cookies! But please don’t do what I did (grab a spoon and eat it out of the mixing bowl). That is definitely NOT enchanting (but pretty delicious)!

Prep: 15 minutes
You’ll need… 

• 2: 6-inch candy canes (you’ll need ⅓ cup finely crushed candy cane) 
• 2 cups heavy cream 
• 2 tablespoons confectioners’ sugar (powdered sugar) 
• 1 teaspoon vanilla 

Let’s get to it… 
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Hi, I’m Mama… and I’m high strung. Sounds like an AA meeting. I guess I’ve always been a little neurotic, but it got worse when these same six people kept showing up in the evening expecting to get fed. I was a TV journalist for many years, but with a house full of kids I decided to come off the road and follow my passion for cooking. This blog is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips.