Peanut Butter Whipped Cream
By Stephanie PixleyPublished on October 13, 2020
Time
10 minutes
Yield
Makes about 2 cups
Ingredients
1 cup heavy cream, chilled1 tablespoon sugar 1 teaspoon vanilla extract Pinch table salt ¼ cup creamy peanut butter
Instructions
- Using stand mixer fitted with whisk attachment, whip cream, peanut butter, sugar, vanilla, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.)
Time
10 minutesYield
Makes about 2 cupsIngredients
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch table salt
¼ cup creamy peanut butter
Ingredients
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch table salt
¼ cup creamy peanut butter
Ingredients
1 cup heavy cream, chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Pinch table salt
¼ cup creamy peanut butter
Why This Recipe Works
Whipping the ingredients on medium-low speed to start ensured the sugar, vanilla, and salt were evenly dispersed in the cream before we added peanut butter and increased the mixer speed to achieve soft peaks (our preference for a decadent dollop).
Instructions
- Using stand mixer fitted with whisk attachment, whip cream, peanut butter, sugar, vanilla, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. (Whipped cream can be refrigerated in fine-mesh strainer set over small bowl and covered with plastic wrap for up to 8 hours.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments