Add heavy cream to a large mixing bowl with the sugar, peppermint extract and green food coloring.
Beat with an electric hand mixer, until stiff peaks form.
Serve!
Notes
This recipe yields about 2 cups whipped cream.
Your topping is best served immediately, but can also be covered and chilled in the refrigerator for up to 24 hours.
You may have heard this before, but one big whipped-cream making tip we can give you is to make sure the heavy cream, bowls and beater are all chilled. This should result in a quicker, lighter whipped cream.
Be careful not to over-beat the cream! You will have a nice and smooth, creamy texture to your whipped topping if you can stop at just the right time. The cream will end up separating if you go too far.