Candy Cane Whipped Cream
4 standard size candy canes, unwrapped1 cup heavy cream
1/2 cup powdered sugar
You will also need:
A piece of parchment paper, about 2 feet long
A mesh strainer
a large ziplock type bag
a candy cane pounder of some sort: rolling pin, frying pan, rubber mallet
Place your unwrapped candy canes in the zip lock bag. Place the zip lock bag on top of the parchment paper and smash the candy canes with your rolling pin until they have mostly turned to powder.
Position your mesh strainer over your parchment paper. Pour the contents of your candy cane bag into the strainer.
Sift until the candy cane powder is on the paper and candy cane chunks are in the strainer. Save the chucks to add to your favorite cookie, chocolate cake or brownie recipe.
form the paper into a funnel to pour the powder into a small cup.
In the bowl of a stand mixer add your chilled heavy cream, powdered sugar and 2 tbs of the candy cane powder. You can add more powder for a more intense candy cane flavor or save the rest for another recipe.
Whip on high until stiff peaks form. About 4 minutes.
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