Peanut Butter Whipped Cream
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!
- 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.
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!
More Whipped Cream Recipes
Peanut Butter Whipped Cream
- 1 cup heavy cream
- 1 tbsp creamy peanut butter
- 2 tbsp powdered sugar
- 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.
I was wondering, is this firm enough to use as a ‘filling’ for cakes?
Yes and no! It’s not as hefty and sturdy as buttercream, but I would say it would be okay for a 2-3 layer cake.
How much PB2 would you use in replacing peanut butter?
Can this be using as a filling and frozen in-between cake layers?
How much PB2 would you use instead of peanut butter? I’ve never used PB2, so I was also wondering about the taste compared to regular peanut butter.
Did the keto way using no salt no sugar creamy peanut butter and Lakanto powdered monk fruit sweetener with erythritol but no peanut butter taste. Could 2 tablespoons of peanut butter be used?
I made this & it was delicious! Instead of powdered sugar I used a couple packets of stevia since I am on a keto diet. It really satisfied my sweet tooth.
So glad to hear that!!
If using PB2, do you just add the powder straight into the mixer bowl, or reconstitute (with water) first?
Add it directly to the bowl.
How much does this make? ?
about 2-3 cups
Yes, I would add the PB2 dry
We put these 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.
Too funny! So glad you all loved the whipped cream!
Hello! I’d like to use this on an ice cream cake; would the whipped cream hold up in the freezer?
Yes, it will hold up in the freezer for ice cream cake!
Awesome! We put it on a doggie cake and left out the sugar, and Banjo, our dog, loved it! He was even sniffing the floor for more, even after he was finished. I give this recipe five stars!
When you using a kitchen aid, should I use the regular beater or the whisk attachment?
The wire whip whisk attachment!
Hi! how many cupcakes would this frost? (using a piping bag, not just spread)
Hi Trina! It really depends on how much you pipe onto each cupcake. I would recommend doubling the recipe to have enough to pipe onto 12 cupcakes. I always like to have more frosting just in case!
I followed your directions but it’s not getting firm. How can I fix it?
Hi Tina! A few questions: did you place the bowl and beaters in the freezer for 15 minutes? Did you whip the heavy cream for 4-5 minutes? I usually set a timer otherwise I tend to not whip the mixture enough.
I plan to start making this now ?
How long can this be stored in refrigerated after its made ( just stored not on cake and cupcakes ) before i frost what i like .
Example party saturday morning . If i make this today would it stay in fridge to be frosted inside a cake on friday evening and eaten saturday morning ?
Whipped cream is not as stable as traditional buttercream frosting so I recommend making it as close as possible to when it will be used for best results. Even though this whipped cream is pipeable, I do not recommend storing it in the fridge for multiple days as it won’t have the same texture.
Can you colour this frosting?
Hi Jess! Yes, you can add a small amount of gel food coloring when whipping the ingredients.
Can I use this in a 3 layer cake for filling and frosting?? Also, can I add some instant pudding powder to it to make it more stable?? Instead of powder sugar??
Hi Lesa! Adding instant pudding mix will definitely make it thicker and more stable as a filling for a layered cake!
Loved it. Needed a second round to serve our study group, but was out of cream cheese. Whipped the cream a tad less stiff, added peanut butter and the stevia powdered sugar I made (to taste), then folded batch one into it, and it was perfection. A lighter texture, still rich and yummy.
This recipe worked SO WELL for my Dad’s birthday cupcakes. It whipped up really fast and made plenty to top each cake. Thank you!
If I prepare and frost my cupcakes in the morning and then refridgerate,
will the frosting be stabilized thru to the evening ? Or will it soften too much and slide off the cupcakes ?! or weep ? Like, how long will they be stable in the fridge ?
: ) Colette
Yes, it will keep its shape if in the fridge!
Do you think it’d work if I added a tad of honey with the peanut butter?
Hi Alie! What’s the reason you are wanting to add honey?
Can you make this ahead of time and freeze or only refrigerate for a day or so?
Hi Isabelle! For best results, I would recommend making this fresh. I don’t have experience in freezing whipped cream. You could make it 1 day ahead of time and store in the fridge.