Easy to make peanut butter whipped cream frosting! This peanut butter 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.
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 for now, my mind is stuck on peanut butter whipped cream. With chocolate cupcakes.
Ingredients
- 1 cup heavy cream
- 1 tbsp creamy peanut butter
- 2 tbsp powdered sugar
Instructions
- 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.
- Notes
- If you’re following a keto diet, you can make this peanut butter 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!
