This 4-ingredient Peanut Butter Whipped Cream is unbelievably easy to make, done in 5 minutes, and tastes like your peanut butter dreams come true! Unlike other recipes, we use a special ingredient to make a perfectly flavored, fluffy, stable whipped cream that isn't overpowering, isn't too sweet, and isn't droopy. Eat it straight from the bowl or use it to jazz up your favorite desserts - cakes, cupcakes, cheesecakes, you name it!
Peanut butter and whipped cream is a simply delicious combo that whips up into a fluffy dessert topping or peanut butter frosting alternative that you can use on everything!
We've tested many a Peanut Butter Whipped Cream recipe, and consistently ran into the same problems. It was too droopy, didn't hold a piping shape well, and didn't last longer than about 30 minutes at room temperature.
But this recipe is IT! It solves the common problems, tastes amazing, and can be used on any number of desserts (in fact, it made its debut on this Chocolate Peanut Butter Pie).
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Why this recipe is great
- Easy: This recipe only has 4 easy ingredients and takes 5 minutes to make.
- Perfect texture: This whipped cream is light and fluffy, but still stable enough to hold its shape, pipe onto cakes/cupcakes, and last at room temperature. It isn't droopy like most recipes.
- Great flavor: It tastes like that regular creamy peanut butter you know and love, but a lighter version that isn't overpowering or sickly sweet.
- Less mess: We use peanut butter powder, so no need to get messy with sticky peanut butter on the counters and dishes.
- No cream cheese: I'm not really a fan of peanut butter and cream cheese. I know there's more of you out there! This recipe is cream cheese free to let the peanut butter flavor shine all on it's own.
Ingredients for peanut butter whipped cream
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Heavy cream: It also goes by heavy whipping cream in the grocery store. Cool whip does not have the same texture or flavor so we recommend whipping the cream yourself.
- Peanut butter powder: Peanut butter powder is made by removing most of the oil from roasted peanuts, then grinding it into a fine powder. Since it doesn't have all the fat that regular peanut butter does, it keeps the whipped cream much more stable. We've enjoyed the PBfit brand (affiliate) for several years, but there are other brands as well. You can find it at Costco, Amazon, and a variety of other grocery stores.
- Powdered sugar: Powdered sugar, also called confectioners' sugar, has cornstarch in it, which helps ensure a stable, smooth whipped cream.
- Vanilla extract: It just makes desserts better, you know? A little bit goes a long way.
Helpful kitchen tools
How to make peanut butter whipped cream
Place your stand mixer bowl and whisk attachment (or a large metal or glass bowl and your hand mixer's attachment) in the freezer for 10-15 minutes to get very cold. Make sure your cream stays very cold during this time as well. Once cold, add the ingredients to the large mixing bowl.
Whip on medium-high speed until medium peaks form, about 3-4 minutes. Use immediately or cover tightly with plastic wrap and refrigerate.
Pro Tip: Soft peaks will barely hold their shape when you lift the beaters out of the whipped cream. Stiff peaks will hold their shape, standing straight up. Medium peaks are right in between, and are the perfect consistency for topping desserts. For piping, beat a bit longer until stiff peaks just begin to form.
How to use peanut butter whipped cream
- Use it as a topping on pie, like this Chocolate Pudding Peanut Butter Pie, or a filling for a whipped peanut butter pie with a graham cracker crust.
- Add a generous heap to this Chocolate Bundt Cake, or use it as a Peanut Butter Whipped Cream Frosting to pipe on cakes or cupcakes.
- Make a chocolate peanut butter mousse recipe.
- It's a great option for adding to the top of cheesecake, brownies, or ice cream sundaes. Go ahead, add Reese's Pieces to that sundae too!
- Add a peanut butter twist to classic chocolate lava cakes.
- Perfect way to jazz up your hot chocolate.
- Use it on pancakes for a peanut butter lovers breakfast - no shame.
Serving size
This recipe makes about 4 cups of whipped cream, which is enough for about 14-16 people to add a generous serving on top of their dessert. 4 cups will also frost about 20-24 cupcakes. You can easily half or double the recipe as needed.
FAQs
Heavy whipping cream (sometimes called heavy cream in grocery stores) has more fat than whipping cream (also called light whipping cream). The fat content in heavy cream helps it double in size when whipped and hold its shape, so it's a must for the best whipped cream recipe.
Peanut butter whipped cream is best served fresh, but you can make it up to 1 day ahead and store it in the fridge. It will likely loosen, so you can re-whip the cream to restore some of it's smooth texture. However, I really suggest making it fresh if you're going to the work anyways.
Store leftover whipped cream in an airtight container or cover the bowl tightly with plastic wrap. Store in the fridge for up to 1 day. Since this whipped cream uses peanut butter powder, it is stable enough to stay at a cool room temperature for 1-2 hours, but should be stored in the fridge beyond that.
Freezing whipped cream makes it lose its creamy, stable texture, so I do not recommend it. However, it is possible. Freeze it in individual portions for best results, as it will not re-whip well after thawing.
Tips & tricks
- Place your bowl and whisk attachment in the freezer for a solid 10-15 minutes before whipping. This will help the cream whip faster and hold its shape much better.
- Use a glass or metal bowl so that it can retain the cold from the freezer.
- Start with very cold whipping cream.
- Be careful not to overwhip the cream. After reaching stiff peaks, continuing to beat the cream will make it lumpy, curdled and grainy.
- This whipped cream is very best served fresh.
More dessert recipes
- The ultimate Chocolate Peanut Butter Cookies (Crumbl copycat!)
- Rich Chocolate Coffee Cake
- Triple Peanut Butter Cookies (another tried and true Crumbl copycat!)
- Mini Chocolate Bundt Cakes
- Chocolate Mousse Parfaits
- Brown Butter Golden Graham Rice Krispie Treats
- Chocolate Ganache for Cheesecake
Recipe
Easy Peanut Butter Whipped Cream (Fluffy and Stable)
Equipment
- Stand mixer or hand mixer
Ingredients
- 2 cups heavy whipping cream (very cold)
- ½ cup peanut butter powder
- ½ cup powdered sugar
- 2 teaspoon vanilla
Instructions
- Place a stand mixer bowl and whisk attachment (or a large metal or glass bowl and your hand mixer's attachment) in the freezer for 10-15 minutes to get very cold.
- Add all ingredients to the very cold bowl. Whip on medium-high speed until medium peaks* form, about 3-4 minutes. Use immediately or cover tightly with plastic wrap and refrigerate.2 cups heavy whipping cream, ½ cup peanut butter powder, ½ cup powdered sugar, 2 teaspoon vanilla
Notes
- Place your bowl and whisk attachment in the freezer for a solid 10-15 minutes before whipping. This will help the cream whip faster and hold its shape much better.
- Use a glass or metal bowl so that it can retain the cold from the freezer.
- Start with very cold whipping cream.
- Be careful not to overwhip the cream. After reaching stiff peaks, continuing to beat the cream will make it lumpy, curdled and grainy.
- This whipped cream is very best served fresh.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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