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Looking for an incredible topping for your cupcakes? How about this dreamy Peanut Butter Whipped Cream? Perfect for scooping on cupcakes, pies and cookies.
Peanut butter really enhances whipped cream, creating a creamy, smooth frosting with the perfect balance of flavours. It’s a great change from a heavier frosting with its light and fluffy texture
So here it is, a simple but delicious way to use your jar of peanut butter, besides as a spread on your morning toast that is.
Ingredients
Peanut Butter: Its best to stick to just regular creamy peanut butter for this recipe (we love Jif). Natural peanut butter is not recommended because it lacks stabilizers. The absence of stabilizers causes the oils from the peanuts to separate from the butter itself. This then results in an oily frosting, too soft to pipe and not very pretty.
Cream:Â You could use regular whipping cream or heavy whipping cream for this recipe.
Sugar:Â For sweetness, use powdered sugar with its superfine texture to produce a smooth whipped cream. Powdered sugar also contains corn starch, which helps stabilize the whipped cream.
Vanilla extract (optional): If you want to add an optional fourth ingredient, you can toss in a teaspoon of vanilla extract into the mix. The vanilla adds a layer of depth to the whipped cream, but it still tastes great without it.
Equipment
- An electric mixer or if you have a stand mixer, you can use that as well
- If you do not have the above equipment, you can use a whisk. It will just take a bit longer to whisk the cream compared to using an electric or stand mixer
- A large bowl. Preferably metal or glass
- Sifter (for the powdered sugar)
How to make Peanut Butter Whipped Cream
You will find the complete and printable recipe card at the end of this post. Here are just the step-by-step instructions with pictures to help guide you.
- Chill a bowl and beaters (if using an electric mixer) or bowl and whisk attachment (if using a stand mixer) in the freezer for at least 10 to 15 minutes before using.
- Pour the cream into the chilled bowl. Add the powdered sugar and peanut butter and vanilla extract (if using) to the cream.
- Beat all the added ingredients for about 3 to 4 minutes on medium speed. Mixer speed settings vary, so observe the texture of your whipped cream.
- To pipe over beverages, the cream is best whipped to a softer consistency. Watch for soft peaks (3 to 4 minutes). The lines in the cream become more solid. After lifting the beaters out, the cream will hold its lines but the top peaks will be soft and after a second or two will fall back on itself.
- If you are using the cream to cover or frost a cake, beat until firm. Watch for firm peaks (5-6 minutes). The lines in the cream will become stiffer and stiffer, and the cream will take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will cling firmly. This is typically the best stage to stop whipping the cream.
Tips to create the perfect Peanut Butter Whipped Cream
- Use a glass or metal bowl:Â When making this recipe, use a cold glass or metal bowl. Glass and metal retain the cold temperature better compared to plastic. Colder temperatures also ensure that heavy whipping cream will whip up much thicker and creamier when it stays chilled.
- Sift your powdered sugar:Â You want your whipped cream to look luxuriously soft and smooth so sift your powdered sugar, before adding to the cream. This ensures that there are no lumps of powdered sugar visible in the whipped cream.
- Adjust the amount of peanut butter according to taste:Â You can adjust the amount of peanut butter if you like. I use 2 tablespoons but you might decide that you want a little more or less. It will not affect the texture of the whipped cream, just the taste.
- Do not over whip the cream:Â Stop whipping once the cream reaches stiff peaks. Over whipped cream turns grainy and unusable for frosting and piping.
- Use the cream shortly after whipping:Â Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
- Store unused cream in the refrigerator:Â Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.
Best Serve with
- Cupcakes
- Brownies
- Cheesecake
- Pancakes
- Peanut butter or chocolate smoothie
Peanut Butter Whipped Cream
Equipment
- An electric mixer or stand mixer (or balloon whisk)
- A large bowl. Preferably metal or glass
- Sifter
Ingredients
- 1 cup / 250ml Whipping cream
- 2 Tablespoons / 15g Powdered sugar see note 1
- 1 tbsp Smooth peanut butter see note 2
- 1 tbsp Vanilla extract (optional) see note 3
Instructions
- Chill a bowl andbeaters (if using an electric mixer) or bowl and whisk attachment (if using astand mixer) in the freezer for at least 10 to 15 minutes before using.
- Pour the cream into the chilled bowl. Add the powdered sugar and peanut butter and vanilla extract (if using) to the cream.
- Beat all the added ingredients for about 3 to 4 minutes on medium speed. Mixer speed settings vary, so observe the texture of your whipped cream.
- To pipe over beverages, the cream is best whipped to a softer consistency. Watch for soft peaks (3 to 4 minutes). The lines in the cream become more solid. After lifting the beaters out, the cream will hold its lines but the top peaks will be soft and after a second or two will fall back on itself.
- If you are using the cream to cover or frost a cake, beat until firm. Watch for firm peaks (5-6 minutes). The lines in the cream will become stiffer and stiffer, and the cream will take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will cling firmly. This is typically the best stage to stop whipping the cream.
Notes
- For sweetness, use powdered sugar with its superfine texture to produce a smooth whipped cream. Powdered sugar also contains corn starch, which helps stabilize the whipped cream.
- Its best to stick to just regular creamy peanut butter for this recipe. Natural peanut butter is not recommended because it lacks stabilizers. The absence of stabilizers causes the oils from the peanuts to separate from the butter itself. This then results in an oily frosting, too soft to pipe and not very pretty. You can adjust the amount of peanut butter if you like. I use 2 tablespoons but you might decide that you want a little more or less. It will not affect the texture of the whipped cream, just the taste.
- If you want to add an optional fourth ingredient, you can toss in a teaspoon of vanilla extract into the mix. The vanilla adds a layer of depth to the whipped cream, but it still tastes great without it.