There aren’t many sweet treats that don’t taste better with whipped cream. But if you want to take them to another level, try peanut butter whipped cream!
It has the same light, airy texture as regular whipped cream. But it features the irresistible salty-sweet flavor of creamy peanut butter.
It’s the perfect nutty, not-too-rich finishing touch for cakes, pies, and even ice cream.
Why You’ll Love This Peanut Butter Whipped Cream
Easy Upgrade: You can elevate ordinary whipped cream with a single spoonful of peanut butter. It’s quick, easy, and a real game-changer.
Stable Consistency: Unlike regular whipped cream, it’s much more stable. It holds its shape well when piped on desserts.
Creamy Delight: Peanut butter whipped cream has a lusciously smooth and fluffy texture. It really will melt in your mouth.
Ingredients
- Heavy Whipping Cream: This cream is rich and has a high-fat foundation. It whips up light and fluffy and tastes incredible.
- Creamy Peanut Butter: Sorry, chunky lovers! This recipe works best with creamy peanut butter. It delivers a warm, nutty flavor and a creamy texture.
- Powdered Sugar: It dissolves quickly and easily into the cream for sweetness without graininess.
- Vanilla Extract: Just a splash will enhance the sweet, nutty flavors of the topping.
- Salt: A little goes a long way. Add just a pinch to help balance all the flavors.
How to Make Peanut Butter Whipped Cream
It’s impossible to go wrong with this simple recipe. Follow these steps to whip up your peanut butter whipped cream:
1. Chill. Place a metal mixing bowl and the beaters in the freezer for 15 minutes before use.
2. Make the cream. Add heavy cream, peanut butter, powdered sugar, vanilla extract, and salt to the chilled bowl. Beat the mixture on medium-low speed until well combined.
3. Whip to peaks. Increase the mixer speed to high and beat for another 3 to 5 minutes. Or until stiff peaks form.
4. Taste and tweak. Taste the whipped cream and see if it needs anything else. If so, add it and mix it in.
5. Serve or store. Use the whipped cream immediately. Or, store it in an airtight container in the fridge for up to 2 days.
Tips for the Best Peanut Butter Whipped Cream
Here are my favorite tips for making peanut butter whipped cream:
- Ditch the natural stuff. Natural peanut butter won’t work. It causes the cream to separate. The processed stuff is best.
- Sift before sugaring. Sifting the sugar beforehand will result in a smoother texture. It also cuts down on lumps.
- Don’t over-whip! Whip the cream only until stiff peaks form, then stop. Over-whipping will ruin the texture.
- Taste and adjust. Add more powdered sugar for extra sweetness or more peanut butter for a nuttier topping.
- Need more stability? Mix in a pinch of cream of tartar. Try the recipe without it first, though. After all, adding peanut butter makes it more stable than regular whipped cream.
Variations
Try any of these variations for a different flavor profile:
- Keto-friendly. For a low-carb option, simply leave out the powdered sugar. The peanut butter has a nice natural sweetness. It won’t be as sweet, but it’ll still taste great.
- Throw in some chocolate. Add 2 to 3 tablespoons of cocoa powder for that perfect chocolate/peanut butter combo.
- Use almond butter instead. Not a peanut butter fan? Use your favorite nut butter instead! Almond butter makes an excellent substitute. Just be sure it’s processed.
- Add some spice. Mix in 1/2 teaspoon of ground cinnamon for a warm, spiced flavor.
- Go au naturel. Leave out the powdered sugar. Use 2 to 3 tablespoons of honey instead.
- Add a candy twist. Gently mix in chopped chunks of peanut butter cups for a chunky, candy-studded treat.
How to Store
Because of its texture, whipped cream is best served immediately. Of course, that doesn’t mean you have to chunk your leftovers right away.
To Store: Transfer the whipped cream to an airtight container. Store it in the fridge for up to 2 days. If it loses its fluffiness, re-whip it briefly before using it.
To Freeze: Spoon dollops of the peanut butter whipped cream onto a parchment-lined baking sheet.
Freeze for about 2 hours or until the dollops are solid. Then, transfer them to an air-tight container or freezer-safe bag and freeze for up to a month.
How to Serve Peanut Butter Whipped Cream
I can’t lie – I could eat this straight from the bowl with a spoon!
But it’s also incredible served with the following sweet treats:
Coffee Milkshake
Brownie Pie
Chocolate Pound Cake
Hot Fudge Cake
Peanut Butter Whipped Cream
8
servings5
Upgrade your desserts with this peanut butter whipped cream! It’s easy to make and full of creamy peanut butter flavor.
Ingredients
1 cup heavy whipping cream, cold
1/4 cup creamy peanut butter (not natural)
2-3 tablespoons powdered sugar, to taste
1/2 teaspoon vanilla extract
pinch salt
Instructions
- Chill a medium metal mixing bowl and beaters in the freezer for 15 minutes. This helps the cream whip up faster and increases the volume.
- Remove the bowl from the freezer. Add the cold heavy cream, peanut butter, 2 tablespoons of the powdered sugar, vanilla extract, and salt to the chilled bowl.
- Beat the mixture with an electric hand mixer or stand mixer with whisk attachments. Beat on medium-low until everything is combined.
- Increase the speed to high and continue beating for 3 to 5 minutes. (Or until the mixture thickens and stiff peaks form when you lift the beaters.) The whipped cream should be thick enough to hold its shape.
- Taste and beat in the additional tablespoon of powdered sugar if needed.
- Use immediately as a frosting, topping, or dip. Or see the storage tips above for instructions on storing the whipped cream.
Notes
- For the smoothest texture, use processed creamy peanut butter, such as Jif or Skippy.
- If you forget to chill the bowl and beaters, don’t panic. Doing so makes whipping the cream easier and quicker. However, you can still make the recipe if you forget to chill the equipment. It just may take longer.
- Don’t overbeat the whipped cream. If you do, it will eventually turn to butter.
