If you need a quick and delicious topping, this whipped peanut butter frosting is the answer. Ready in about 20 minutes, its simple four-ingredient formula results in a creamy, airy frosting that elevates cakes, cupcakes, and brownies.
How to make whipped peanut butter frosting
What You Will Need:
- 1 cup of peanut butter
- 1 cup of powdered sugar
- 3 cups of very cold heavy whipping cream
- 1 teaspoon of vanilla
What Kind of Peanut Butter Should I Use for the Whipped Frosting?
I found that standard peanut butter (Jif, etc) gives the peanut butter frosting a more pronounced peanut butter taste. It also tends to make the frosting a bit thicker. I tried all natural peanut butter and it does not give the frosting a very strong peanut butter taste. I am all for using products with no additives but the standard peanut butter does taste better.
Starting the Peanut Butter Frosting (and Why Cold Whipping Cream?)
There really is not much to peanut butter frosting recipe. Add the peanut butter, powdered sugar, and vanilla to your mixing bowl, then combine. The mixture will have a play-doh consistency. Next, add one cup of whipping cream and mix. Make sure the whipping cream is very cold. Why? Whipping cream needs to be cold because the fat in the cream needs to be solid to effectively trap air and create a stable, fluffy texture. When cold, the fat molecules in the cream form a structure that can hold the air bubbles introduced during whipping. If the cream is too warm, the fat melts, making it unable to support the air, resulting in a less voluminous and less stable whipped cream. After mixing, it will resemble a thick frosting. Now you are ready to add the last two cups of whipping cream.
Adding the Last Two Cups of Whipping Cream
The last two cups will add the lightness to the frosting. Make sure to scrape down the sides and scrape up the bottom of the mixing bowl before adding the last two cups of the whipping cream. Start the mixer on low after adding the whipped cream. Let the cream get to know the peanut butter mixture. After they start to combine you can turn the mixer speed up. The mixing bowl needs to be scraped down and the bottom of the bowl needs to be scraped at least once during the mixing. Let the mixer run until the whipped peanut butter resembles whipped cream with a medium peak and hold its shape.The frosting should be able to stay on the paddle of the mixer.
Using the Whipped Peanut Butter Frosting
The whipped peanut butter frosting needs to be chilled after it is made. This will make it easier to frost your cakes or whatever you are using it for. If you have any frosting left (I doubt you will!), store it in the fridge. The whipped peanut butter frosting will be good for about a week.
If you like this recipe, try my salted caramel recipe , my chocolate mousse recipe, or my salted caramel frosting!!
Please try some of my other dessert recipes!
FAQ’s:
The most common reason is that the heavy whipping cream was not cold enough. Make sure to use very cold cream and whip the mixture long enough to reach a medium peak. You can also try chilling the frosting in the fridge for 15-20 minutes to help it firm up.
For the best results, use a standard creamy peanut butter. Natural peanut butter can be used, but the oil may separate, resulting in a different consistency.
The whipped peanut butter frosting will last in an airtight container in the refrigerator for about a week.
Yes, this frosting is great for layer cakes. For the best result, make sure the cake is completely cooled and the frosting has been chilled to make it easier to spread.
Yes, this recipe is naturally gluten-free as long as your vanilla extract is gluten-free.
Whipped peanut butter frosting
Ingredients
- 1 cup of peanut butter
- 1 cup of powdered sugar
- 3 cups of very cold heavy whipping cream
- 1 teaspoon of vanilla extract
Instructions
- Add the peanut butter and powdered sugar then mix until combined. Then add one cup of the whipping cream to your mixing bowl and mix well until combined. Scraping the sides and bottom of the bowl when needed.
- When combined, add the remaining two cups of whipping cream. Beat until soft and fluffy.
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