Peanut Butter Whipped Cream
This peanut butter whipped cream is rich, creamy, and packed with peanut butter flavor.
Servings 8 servings
Calories 155kcal
Ingredients
Full batch
- 1 cup heavy cream
- ¼ cup (66g) creamy peanut butter
- ½ teaspoon vanilla extract optional
- 2 tablespoons to ¼ cup (15-30g) powdered sugar *
- ⅛ teaspoon salt
Single serving
- 2 tablespoons heavy cream
- A couple drops vanilla extract optional
- 1 to 2 teaspoons (3-5g) powdered sugar *
- 1½ teaspoon (8g) creamy peanut butter
- Pinch of salt
Instructions
- Combine heavy cream, peanut butter, vanilla extract, sugar, and salt in a large bowl* or the bowl of your stand mixer.
- Using a whisk, handheld electric mixer, or the whisk attachment of your stand mixer beat until the cream whips up to your desired consistency. If needed, stop to scrape the sides of the bowl halfway through to make sure everything is being incorporated.
- Serve and enjoy!
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.
Nutrition
Calories: 155kcal