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Peanut Butter Whipping Cream

Peanut Butter Whipping Cream - recipe card
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A rich and creamy whipped topping infused with smooth peanut butter, perfect for cakes, pies, or hot chocolate. This no-cook recipe delivers a luscious, airy texture with a nutty sweetness that complements any dessert.

Ingredients

Scale
  • 1 cup heavy cream, cold (36% fat recommended)
  • 3 tablespoons creamy peanut butter (no stir, processed peanut butter preferred)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt (optional, to balance sweetness)

Instructions

  1. Chill a large metal or glass mixing bowl and the beaters of a hand mixer (or whisk attachment for a stand mixer) in the freezer for at least 15 minutes. Cold equipment and cream whip more efficiently, creating a stable foam that holds its shape.
  2. Pour the cold heavy cream into the chilled bowl. Begin whipping on low speed to avoid splashing, then gradually increase to medium-high speed. Whip until the cream thickens and soft peaks form—when you lift the beaters, the cream should slump slightly but hold a soft mound.
  3. In a small microwave-safe bowl, warm the peanut butter for 10–15 seconds until just loosened (do not melt). This prevents the peanut butter from seizing and creating lumps when introduced to the cold cream.
  4. Add the softened peanut butter to the whipped cream. Continue whipping on medium speed until the peanut butter is fully incorporated and the mixture begins to thicken again. The cream may deflate slightly—this is normal; keep going.
  5. With the mixer running on low, gradually sprinkle in the powdered sugar and add the vanilla extract. Increase speed to medium-high and whip until stiff peaks form—when you lift the beaters, the cream stands upright without drooping. Be careful not to overwhip, or the cream will turn grainy and separate (butter).
  6. If using salt, add it and whip briefly for 5 seconds to distribute. Use the whipped cream immediately for best texture, or transfer to an airtight container and refrigerate for up to 2 hours. The peanuts may slightly deflate over time, so rewhip briefly before serving if needed.

Notes

Store leftover peanut butter whipping cream in an airtight container in the refrigerator for up to 2 days. Before using, whisk gently by hand or with a mixer on low speed for 15–20 seconds to restore volume. Do not freeze, as thawing will cause separation and a watery texture. For a dairy-free version, substitute chilled full-fat coconut cream (1 can, solidified) for heavy cream and use a dairy-free powdered sweetener.

Nutrition

Keywords: peanut butter whipped cream, peanut butter cream, whipped topping, no-cook dessert, peanut butter dessert, creamy topping, easy whipped cream, dessert topping, homemade whipped cream, peanut butter recipes

Find it online: https://copycatkitchenco.com/peanut-butter-whipping-cream/