Peanut Butter Whipped Cream

Peanut Butter Whipped Cream Noble Pig 2
I'm eating this by the bowlfu lof Peanut Butter Whipped Cream today while celebrating my birthday. I was too lazy and too hot to bake myself a cake, a symptom of getting older I guess. And this whipped cream is the perfect way to make my day perfect.

What I like most is its stability. It's not runny or oily and will hold up well when piped on cupcakes or cake and remains strong when dolloped on big cup of hot coffee.  As you can imagine, its uses are endless, especially if you love peanut butter like me. 

Peanut Butter Chocolate Banana Protein Shake from Noble Pig
So, what makes this peanut butter whipped cream so amazing? It's my newest obsession I mentioned last week, peanut butter powder. I add it to my Greek yogurt, stir-frys, ice cream...anything I think it will enhance....which is a lot of things.

It really elevates the whipped cream with an intense peanut butter flavor and even gives it a little bit of texture, which is a really good thing. You are going to love it, I promise.

Peanut Butter Whipped Cream Noble Pig
Peanut Butter Whipped Cream Noble Pig 1
Let me know how much you love it!!

One Year Ago: Almond Butter Crunch Ice Cream
Three Years Ago: Birthday Sheet Cake
Five Years Ago: Where Am I?

Print Recipe

Peanut Butter Whipped Cream

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4-6

Ingredients

  • 1 cup cold heavy whipping cream
  • 5 tablespoons peanut butter powder
  • 5 Tablespoons confectioners' sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  • Place all ingredients in a bowl and beat until stiff peaks form. Place in the fridge and chill before adding to a piping bag. Or dollop immediately on your favorite dessert. However, I do prefer it once it has chilled for a bit.
Post a Comment

19 Comments and 5 Replies

  1. Jenna 1

    Ok I’m in! I am off to buy some!

    Reply
  2. Kristin 3

    Where do you find the peanut butter powder? Just the regular grocery store? I’ve never heard of it before, but am intrigued! Thanks! :-)

    Reply
  3. happy birthday!!

    Reply
  4. KB 9

    I love PB2! I recently got into it and I can’t stop. It goes from powdered to mixed to spoon to mouth most often for me, but this? Thiiiiis. I have to make this.

    I thought birthdays were supposed to be people giving YOU presents, not you giving ME a present. Like this recipe, haha. Happy birthday!

    Reply
  5. Jo Wake 10

    Nope, not for me thanks. Happy Birthday though.

    Reply
  6. My family would go crazy for this!

    Reply
  7. Ohmigerd, Cathy… this stuff looks good enough to eat straight from a spoon! <3

    Reply
  8. Ooo! I could eat this with a spoon! Pinned!

    Reply
  9. This would be so good on anything chocolate!!

    Reply
  10. I want this on anything and everything from this point forward. YUM.

    Reply
  11. Terry Covington 16

    Happy Birthday! I’m a bit late, but I hope it was a really great one.

    Reply
  12. Yum! I’m digging your suggestion of dollop of this on some hot coffee, what a treat!

    Reply
  13. I haven’t seen this in my market (haven’t looked for it tho), but if it were to be there, I’m guessing it would be in the peanut butter aisle. Or would it be with powdered shakes? Love to know, because I want to make this whipped cream and dollop some (lots) on my bedtime hot chocolate when the temps gets cooler.

    Reply
  14. I absolutly LOVE my PB powder!!! How awesome to use it for whipped cream!

    Reply
  15. Lynn 20

    Happy Birthday Cathy! If your birthday is today, we share the same birthday. Love your recipes, even though I’m dieting now!

    Reply
  16. Dorothy Smith 21

    Sounds lovely, but, as I’m in Canada, will probably only have to wait 3-5 years to try this recipe, lol.

    Reply
  17. Nancy 22

    Hi, I made this yesterday for chocolate cupcakes and it was just great and did hold up well. It is so light and fluffy. I am so glad I found this, thanks.
    Nancy

    Reply
  18. Robin Chesser 23

    OMG!

    Reply
  19. Karra 24

    I’d like to use this as a layer between chocolate cake for my birthday this weekend, but I’m not into the idea of the powder adding texture. Do you think I could mix it into the cream to dissolve before whipping it? I’ve seen this powder everywhere but have never used it, so I’m not familiar with how it works.

    Thanks!

    Reply

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