Peanut Butter Whipped Cream Recipe That Tastes Like Reeses Desserts
Here's one for the Peanut Butter lovers out there! Like the title suggests, this Peanut Butter Whipped Cream has the sweet nostalgic flavor of a Reese's Peanut Butter Cup minus the Chocolate. It's my personal ode to one of my favorite ever treats. Note that the added Peanut Butter Powder is entirely optional. I add it to thicken the whipped cream and to help it hold its shape longer.
Equipment
Ingredients
- 1 cup heavy cream , also called heavy whipping cream
- 3 to 4 Tbsp granulated sugar , or sugar of choice*
- 1 tsp vanilla extract , or very strong coffee
- 2 Tbsp creamy peanut butter spread , such as Jif
- 2 to 3 tsp powdered peanut butter , optional for thicker whipped cream
Instructions
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
- Pour the cold heavy cream into the chilled mixing bowl. If you're using a stand mixer, use the whisk attachment. You can also use a hand mixer with beaters.
- Add the 3 Tbsp of sugar and vanilla extract
- Begin whipping the cream at low speed, gradually increasing to high until it thickens.
- Do a quick taste test and add more sugar if you want it sweeter
- Add the creamy peanut butter and beat until well incorporated.
- OPTIONAL: for a thicker textured whipped cream, add 2 to 3 teaspoons of the powdered peanut butter. Add more for a thicker frosting.
- Whip the cream until it thickens and reaches stiff peaks, or until the beater starts to leave tracks in the cream (see pics)Note: Be careful not to over-whip, as it can turn into butter.
- Yields approximately 2 cups of whipped cream
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, hot beverages and more!
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
Notes
*For a lower carb option, replace sugar with a sugar-free substitute such as granulated monk fruit sweetener or erythritol. If using stevia powder, be sure to convert the amount of stevia according to package directions.
You can also use 3 Tbsp of powdered sugar instead of 2 Tbsp of sugar in this recipe.
Nutrition
Calories: 1148kcalCarbohydrates: 57gProtein: 18gFat: 98gSaturated Fat: 57gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gCholesterol: 269mgSodium: 285mgPotassium: 447mgFiber: 3gSugar: 47gVitamin A: 3524IUVitamin C: 1mgVitamin D: 4µgCalcium: 174mgIron: 1mgZinc: 1mg***Net Carbs: 54g
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