When I made this to go with a pie you will see later this week, some people were immediately on board and some were leery. Not sure why, but they weren’t positive it was a great idea. But, after sampling it, they kept coming back. This recipe makes a LOT, so feel free to scale it down. I wasn’t sure how much people would use, and wanted to have enough. It even kept for a few days in the refrigerator, which surprised me.
This is a super simple recipe, so I am keeping it brief today. I will add just one note…serving this with a cookie scoop worked perfectly on top of pie slices.
Directions for Peanut Butter Whipped Cream
- 2 cups heavy cream, cold
- 7 Tablespoons peanut butter powder (like this)
- 7 Tablespoons confectioner’s sugar
- 1/4 cup (or more or less) smooth peanut butter
- 1 teaspoon vanilla extract
In a large bowl, beat together the cream, peanut butter powder, and sugar until soft peaks begin to form. Add in the vanilla extract, and then a little peanut butter at a time until it has enough peanut butter flavor for your taste. Then, continue to beat until stiff peaks form. Chill until ready to use.