Whipped cream that is flavored with creamy peanut butter and stabilized with instant pudding! I use this Peanut Butter Whipped Cream as cake and cupcake filling, as whipped cream frosting, and even as a fruit dip!
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A couple of years ago, I was making some Reese’s Peanut Butter Cupcakes. The cupcakes were chocolate, with both peanut butter and chocolate frosting on top.
But, that just didn’t seem like enough to me. These cupcakes needed to be filled with something good. Like whipped cream.
I have made stabilized whipped cream before, using instant pudding mix, so I used that method and added some creamy peanut butter and it turned out amazing!
How to Stabilize Whipped Cream
There are many methods you can use to stabilize whipped cream. In the past I have used corn starch, cream of tartar, and even unflavored gelatin.
My favorite method is to use instant pudding mix. It works great, and it will add a little bit of flavor too! My favorite varieties for whipped cream are vanilla, French vanilla, cheesecake, and white chocolate.
Tips for Making Peanut Butter Whipped Cream
When making whipped cream, it is definitely helpful to make sure that the heavy whipping cream is extremely cold.
It also helps to put your mixing bowl and whisk in the freezer for 10-15 minutes before whipping your cream. It is amazing how much faster the cream thickens when using cold ingredients and tools.
- Stand Mixer – You can definitely make this whipped cream without a stand mixer, but I like to use one because the cream whips so quickly. I recommend either a Kitchenaid Mixer or a Bosch Mixer. I have owned and loved both.
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Instant Pudding Mix
- Creamy Peanut Butter
How to Make Peanut Butter Whipped Cream
- Pour the heavy whipping cream into the bowl of a stand mixer with a whisk attachment.
- Add in the powdered sugar.
- Pour in the instant pudding mix.
- Whip the ingredients together until it begins to thicken.
- Add the peanut butter to the whipped cream mixture, then continue to mix on high until stiff peaks form. (If the cream has trouble thickening, place the mixture in the freezer for 15 minutes, then continue to whip).
- Serve with your favorite cake, cupcakes or as a fruit dip!
Other Recipes You Might Like:
- Salted Caramel Chocolate Ganache
- Sweet Cream Cheese Syrup
- Perfect Cream Cheese Frosting
- Strawberry Buttercream Frosting