Peanut Butter Whipped Cream

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.

IMG_3691 IMG_3692 IMG_3694

4 thoughts on “Peanut Butter Whipped Cream

  1. Yuuuuuum. Looks amazing and now that school is out I have time for this stuff. I’ll try it. You know who will love it.

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