Go Back

Peanut Butter Whipped Cream

Made with just four ingredients, this Peanut Butter Whipped cream is light fluffy and just so creamy!
It’s a great change from your regular frosting with its airy, light texture and pairs perfectly with brownies, cheesecake, cupcakes and smoothies.
Peanut butter whipped cream is super easy to whip up in under 10 minutes. Sprinkle with chopped nuts or chocolate shavings for texture and to create an impressive treat.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 People
Calories 1126 kcal


  • An electric mixer or stand mixer (or balloon whisk)
  • A large bowl. Preferably metal or glass
  • Sifter


  • 1 cup / 250ml Whipping cream
  • 2 Tablespoons / 15g Powdered sugar see note 1
  • 1 tbsp Smooth peanut butter see note 2
  • 1 tbsp Vanilla extract (optional) see note 3


  • Chill a bowl andbeaters (if using an electric mixer) or bowl and whisk attachment (if using astand mixer) in the freezer for at least 10 to 15 minutes before using.
  • Pour the cream into the chilled bowl. Add the powdered sugar and peanut butter and vanilla extract (if using) to the cream.
  • Beat all the added ingredients for about 3 to 4 minutes on medium speed. Mixer speed settings vary, so observe the texture of your whipped cream.
  • To pipe over beverages, the cream is best whipped to a softer consistency. Watch for soft peaks (3 to 4 minutes). The lines in the cream become more solid. After lifting the beaters out, the cream will hold its lines but the top peaks will be soft and after a second or two will fall back on itself.
  • If you are using the cream to cover or frost a cake, beat until firm. Watch for firm peaks (5-6 minutes). The lines in the cream will become stiffer and stiffer, and the cream will take on volume. If you take your whisk out of the cream, the peaks in the whipped cream will cling firmly. This is typically the best stage to stop whipping the cream.


  1. For sweetness, use powdered sugar with its superfine texture to produce a smooth whipped cream. Powdered sugar also contains corn starch, which helps stabilize the whipped cream.
  2. Its best to stick to just regular creamy peanut butter for this recipe. Natural peanut butter is not recommended because it lacks stabilizers. The absence of stabilizers causes the oils from the peanuts to separate from the butter itself. This then results in an oily frosting, too soft to pipe and not very pretty. You can adjust the amount of peanut butter if you like. I use 2 tablespoons but you might decide that you want a little more or less. It will not affect the texture of the whipped cream, just the taste.
  3. If you want to add an optional fourth ingredient, you can toss in a teaspoon of vanilla extract into the mix. The vanilla adds a layer of depth to the whipped cream, but it still tastes great without it.

Nutrition Facts:

1 cup / 250ml: 1126 calories, 104g total fat, 43g carbohydrates, 13g protein, 33g sugar, 326g cholesterol