Transform ordinary whipped cream into a rich, nutty treat with this easy Peanut Butter Whipped Cream recipe. All it takes is 4 simple ingredients whipped together to create a light, fluffy peanut butter-flavored cream that's perfect for topping waffles, pancakes, ice cream sundaes, or your favorite desserts.
Now I'm so excited to share this easy homemade peanut butter cream, which delivers that classic nutty flavor in the creamiest whipped texture.
Why You'll Love This Recipe
It's Simple to Make - With just 4 easy ingredients, this recipe comes together in minutes. No special skills or equipment are required!
Delicious Peanut Butter Flavor - Peanut butter makes practically everything better. And when you whip it into sweetened cream, you get that irresistible peanutty flavor in a light, fluffy texture.
So Many Uses - This peanut butter mousse recipe is extremely versatile. Use it as a topping for breakfast pastries, desserts, coffee, and more! The possibilities are endless.
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
Heavy Whipping Cream - Just like when making regular whipped cream, you will get the best results using heavy whipping cream with at least 36% milk fat. This will allow the cream to whip up into fluffy, stiff peaks.
Peanut Butter - Use creamy, not crunchy, peanut butter. Creamy has a smooth texture that blends into the whipped cream nicely.
Powdered Sugar - Also called confectioners' sugar, this is added to sweeten the whipped cream. The small amount of cornstarch it contains helps stabilize the whipped cream. Granulated sugar can be used instead.
Vanilla Extract - This adds a subtle vanilla flavor that enhances the peanut butter. It's optional, so leave it out if you don't have it.
Cream of Tartar - Cream of tartar is an optional ingredient that increases the stability of your whipped cream. Use this if you are piping the whipped cream or need it to hold shape for more than an hour.
Can I use PB2 instead of creamy peanut butter?
PB2 is powdered peanut butter and can be substituted using the same quantity of powder as you would creamy peanut butter. It actually works even better than regular peanut butter because there are no oils in PB2. That means that the whipped cream will not separate as easily and it will also hold its shape longer.
I wrote the recipe using traditional peanut butter because not everyone has access to PB2, but if you have it, this is the perfect time to use it!
How to Make Peanut Butter Whipped Cream
1) Mix Ingredients Together
- Use chilled heavy cream.
- Using the whisk attachment, mix all of the ingredients in a large mixing bowl.
2) Beat to Soft Picks
- Once the ingredients are blended, turn up the speed on your stand or hand mixer.
- Continue beating for 2-3 minutes.
- Once peaks form it is ready to use.
- Chill the bowl and beaters - Make sure your mixing bowl and beaters are chilled in the refrigerator for at least 15 minutes before whipping. This helps the cream whip up faster.
- When making whipped cream it is always important to use chilled cream. it is especially important in this recipe because the cream needs to whip before the oils in the peanut butter start to separate.
- The peanut butter should be at room temperature though so that it mixes in easily
- Do not overbeat. If this recipe is whipped for too long the oils from the peanut butter will start to separate and your whipped cream will break down. It is really important to stop once you have reached soft to medium peaks.
Flavor Twist: Combine this recipe with my Chocolate Whipped Cream Recipe for Reese's Peanut Butter Cup-inspired whipped cream!
Ways to Use Peanut Butter Whipped Cream
- Frost cakes and cupcakes. Spread it onto cakes and cupcakes for a smooth, rich peanut butter frosting. Sprinkle chopped peanuts on top for crunch.
- Top pies and cheesecakes. It's the perfect topping for no bake cream cheese peanut butter pie!
- Dip fresh fruit into the whipped peanut butter cream. It makes eating fresh strawberries, banana slices, apple wedges, and other fruits so much more delicious.
- Fill or top crepes and pancakes. Use it as a creamy peanut butter filling for crepes or pancakes, or dollop it on top of a stack of pancakes or waffles.
- Use it in parfaits. Layer the creamy mousse with chopped bananas, chocolate chips, crushed cookies, or granola in a parfait glass.
- Make a peanut butter brownie sundae. Top brownies with ice cream, fudge sauce, peanut butter whipped cream, and some chopped peanut butter cups for an indulgent dessert.
- Top your morning coffee or hot chocolate. Add a dollop onto your morning brew for an indulgent breakfast treat.
- Freeze it for an easy dessert that is similar to ice cream.
How do I store leftover Peanut Butter Whipped Cream?
This recipe is best used on the same day it is made. But leftover whipped cream can be covered with plastic wrap or transferred to an airtight container and stored in the refrigerator for up to 3 days.
Can I use natural peanut butter?
Yes, natural peanut butter can be used but it will have a grainier texture. I prefer the texture of regular creamy peanut butter.
Can I make this recipe Keto?
If you are on a keto diet then replace the powdered sugar with a low-carb sugar substitute, like Stevia. The amount of sweetener you will need will vary based on what you use, but it is usually less than powdered sugar.
More Whipped Cream Recipes
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Peanut Butter Whipped CreamRecipe by:
- 1 cup (240ml) heavy whipping cream chilled
- ¼ cup (64 grams) creamy peanut butter or PB2
- ¼ cup (30 grams) powdered sugar (adjust to taste)
- ½ teaspoon vanilla extract
- ⅛ teaspoon cream of tartar optional
- In a mixing bowl, combine all of the ingredients on low speed until they are mixed together.1 cup (240ml) heavy whipping cream, ¼ cup (64 grams) creamy peanut butter, ¼ cup (30 grams) powdered sugar (adjust to taste), ½ teaspoon vanilla extract, ⅛ teaspoon cream of tartar
- Increase the speed of your electric mixer to medium-high and beat the mixture until soft peaks form, 2-3 minutes. Be careful not to overbeat, as it will cause the oils to separate causing the whipped cream to break down