This peanut butter whipped cream is rich, creamy, and packed with peanut butter flavor.

It’s a fact of this world that a little peanut butter can improve almost any dessert. Stir a spoonful into hot chocolate, a milkshake, a batch of oatmeal cookies, and it’s going to be a good time.

Today, let me introduce you to my latest peanut butter obsession, peanut butter whipped cream.

PB + whipped cream is just such a good combo. It’s rich, creamy, super smooth, and totally packed with peanut butter flavor.

It’s a treat all on its own, eaten out of the mixing bowl with a spoon. You can use it as a dip for cookies or bananas, a light frosting, or for topping a slice of chocolate cheesecake or mug of hot cocoa.

I took the leftover whipped cream from these photos, and layered it with Oreos in a mini pie pan to make a mini peanut butter icebox cake. The ways to use this topping are practically endless, and I highly recommend you try them all. 😉

Ingredient Notes

Heavy cream: Have leftover heavy cream after making this recipe? See What to Do With Leftover Whipping Cream for storage tips and recipe ideas for using it up.
Powdered sugar: The recipe calls for powdered sugar because powdered sugar contains cornstarch which gives you a slightly more stable whipped cream, but if all you have is granulated sugar, it will work just fine. Just be sure to read the substitution notes in the recipe card because you’ll need less granulated sugar to get the same level of sweetness.
Creamy peanut butter: Stick with creamy peanut butter from a processed brand like Jif or Skippy. They’ll give you the smoothest, creamiest whipped cream. Natural peanut butter will be a little gritty.

How to Make Peanut Butter Whipped Cream

1. Combine all ingredients: Add all your ingredients to a bowl or the bowl of your stand mixer.

Measuring tip: When measuring sticky ingredients like peanut butter, I highly recommend measuring by weight instead of volume. Just stick your bowl on your kitchen scale and scoop the peanut butter into it with a knife or spoon. This way you don’t have to get a measuring cup dirty!

2. Whip the cream: Whether you’re using a whisk, handheld electric mixer, or a stand mixer, simply whisk the cream, starting on low, working up to high, until the cream whips up either to soft peaks for spooning over hot chocolates or stiff peaks for piping.

Serve and enjoy!

Variations

Chocolate Peanut Butter Whipped Cream: Add 3 tablespoons (1 teaspoon for a single-serving) of cocoa powder along with the rest of the ingredients.

FAQ

Can I pipe/frost a cake with peanut butter whipped cream?

Yes, BUT during testing, I found peanut butter whipped cream to be even less stable than regular whipped cream.

While you can beat it to stiff peaks and pipe it, if you use something like an open-star tip, those nice defined piping lines might begin to slump a little.

More Whipped Cream Recipes

Recipe Notes

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.
Freezing: Peanut butter whipped cream pretty well. To freeze, pipe or spoon dollops of whipped cream onto a parchment paper-lined plate or baking sheet and freeze until solid. Once frozen, cut the parchment paper into squares and transfer the whipped cream (still on the parchment paper) to a freezer bag for storage. See my post Can You Freeze Whipped Cream for freezing tips and tricks.

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