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Easy to make peanut butter whipped cream frosting! This whipped cream makes a great frosting for cake & cupcakes. Includes recipe note for how to make keto peanut butter whipped cream.
The first time I shared a whipped cream recipe was the first time I actually ever made whipped cream. I grew up as a cool whip kid and thought it was the best thing ever.
But then I made chocolate whipped cream and my mind was forever changed.
I still like cool whip and use it, especially for ease when its mixed with other ingredients in a recipe. Both my no bake oreo pie and reese’s peanut butter cup pie recipe use a container of cool whip in the filling and they are goooood. And easy.
But homemade whipped does hold a special place in my heart now.
We put this on chocolate fudge cupcakes for my sisters birthday. Next year to make them lower in calories everyone just wants a bowl of the peanut butter whip cream!! It was a really fresh and light tasting alternative to conventional icing.
-Linda
I will probably always pick a flavored whipped cream over plain….. OR maybe that means I should work on making a delicious vanilla bean whipped cream because that sounds pretty good with fresh strawberries.
But peanut butter whipped cream with chocolate cupcakes sounds amazing!
Ingredients
- heavy cream
- powdered sugar
- creamy peanut butter
Homemade whipped cream is so easy to make. All it takes is some heavy cream and some powdered sugar. I like to add powdered sugar for 2 reasons. One- it adds a little sweetness to the cream. Two- it adds stability to the cream, allowing the cream to have firmer peaks once whipped.
Please note I have not tried making this recipe with all natural (no sugar added) peanut butter. I’m just using the average joe peanut butter, similar to Jif or Skippy.
Freeze Your Bowl Before Making Whipped Cream
Chill a metal mixing bowl and beaters in freezer for 15 minutes
You’re wondering if this step is necessary. I’ve made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.
Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).
This peanut butter whipped cream topping tastes just like a reese’s! Add a little chocolate sauce or mini chocolate chips and you really have the whole effect.
Swap in PB2
This recipe can also be made by using PB2 instead of peanut butter. PB2 is powdered peanut butter and doesn’t have any additional oil, unlike regular peanut butter.
Using PB2 in place of the creamy peanut butter will result in a whipped cream that has stiffer peaks, meaning it won’t get droopy as fast. I would recommend using the PB2 over the regular peanut butter if your dessert will need to be sitting at room temperature for while.
For these specific photos, I used regular creamy peanut butter. So as you can see it still produces a nice hold, but by the end of my 30 minute photo session, it was starting to droop.
You can make this 3 ingredient flavored whipped cream ahead of time (I’d say a few hours max) and store in the fridge until ready to use.
Pair Peanut Butter Whipped Cream With..
Use this whipped cream as frosting for cakes and cupcakes. As a topping on pie. Or use it as fruit dip (yum!). Use it on hot cocoa.
Keto Peanut Butter Whipped Cream
If you’re following a keto diet, you can make this whipped cream with a few changes. Use a keto approved sweetener like stevia, erythritol or monk fruit sweetener as a one for one substitute. Use a peanut butter without added sugar. And heavy cream is already keto approved!
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Peanut Butter Whipped Cream
Ingredients
- 1 cup heavy cream
- 1 tbsp creamy peanut butter
- 2 tbsp powdered sugar
Instructions
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and peanut butter, beat with an electric mixer for 4-7 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 1 day.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Finally a simple recipe with simple ingredients and not too sweet! My daughter loves peanut butter, so this frosting was perfect for her peanut butter cake! And bonus, it’s gluten free!
You can stabilize this mixture and make it stay that way longer by adding a little bit of Clear Jel (modified food starch) when you whip it.
You mentioned using PB2/PB Fit instead, do you mean prepared with water? Or do you mean using in the powdered form? If the latter, how much powder do you use?
Don’t prepare the PB2 – just use 1 tablespoon of the powder! Taste and add more PB2 if needed!