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Homemade Peanut Butter Whipped Cream photo

Peanut Butter Whipped Cream

Whipped cream flavored with creamy peanut butter.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 7 minutes
Total Time 14 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cupheavy cream
  • 1/4 cup 66 g creamy peanut butter
  • 1/2 teaspoonvanilla extractoptional
  • 2 tablespoonsto1/4 cup 15-30 gpowdered sugar*
  • 1/8 teaspoonsalt
  • 2 tablespoonsheavy cream
  • A couple drops vanilla extractoptional
  • 1 to 2 teaspoons 3-5 g powdered sugar*
  • 1 1/2 teaspoon 8 g creamy peanut butter
  • Pinchof salt

Equipment

  • Mixing Bowl
  • whisk or beaters
  • Stand mixer or hand mixer
  • Spatula

Method
 

Instructions
  1. Chill a large mixing bowl and your whisk or beaters in the refrigerator for 10–15 minutes (optional but helps the cream whip faster).
  2. In a small bowl, combine 1/4 cup (66 g) creamy peanut butter, 1½ teaspoon (8 g) creamy peanut butter, 2 tablespoons heavy cream, 1 to 2 teaspoons (3–5 g) powdered sugar, a pinch of salt, and a couple drops vanilla extract (optional). Whisk until smooth and loosened. Set aside.
  3. In the chilled large bowl or the bowl of a stand mixer, pour 1 cup heavy cream. Add 2 tablespoons to 1/4 cup (15–30 g) powdered sugar, 1/8 teaspoon salt, and 1/2 teaspoon vanilla extract (optional).
  4. Using a handheld mixer, stand mixer, or a whisk, beat the cream mixture on medium-high speed until soft peaks form. Stop once or twice to scrape down the sides of the bowl so everything is incorporated.
  5. Add the peanut butter mixture to the whipped cream. Fold gently with a spatula until evenly combined and the texture is smooth. Do not overmix.
  6. Serve immediately or refrigerate until needed.

Notes

Notes
*Granulated sugar can be substituted for powdered sugar. Use 2 to 3 tablespoons for the full batch or 1 to 1½ teaspoons for a single serving.
*Whip cream will whip up faster and more easily in a chilled bowl. If whipping the cream by hand, place the bowl in the freezer for 15 minutes before starting.
*For single-serving whipped cream, use a smaller bowl. You will also need to whip it by hand or with a handheld electric mixer as a stand mixer won’t be able to whip a single serving.
Storage:
Store whipped cream covered in the refrigerator for up to 48 hours. It may begin to deflate the longer it sits, but it will still taste delicious.