Easy Peanut Butter Whipped Cream (Fluffy and Stable)

Peanut butter whipped cream piped into a glass jar with peanut butter chips, a spoon of peanut butter, and bowl of whipped cream in the background.

5 from 1 vote

Easy Peanut Butter Whipped Cream (Fluffy and Stable)

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!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Servings: cups whipped cream

Calories: 514kcal

Author: Misty

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

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.

*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.

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.

Storage: 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.

Nutrition