whipped peanut butter recipe
This recipe creates a light and airy peanut butter spread, perfect for topping fruit, yogurt, or using as a dip
Ingredients
- ¼ cup cold heavy whipping cream (essential for whipping)
- 1 tablespoon smooth peanut butter (not crunchy or natural)
- 1 tablespoon powdered sugar (for sweetness)
- ½ teaspoon vanilla extract (for flavor)
Calories: 190 | Protein: 7g | Carbs: 8g | Fat: 16g | Fiber: 2g
Instructions:
1. Chill the Bowl and Cream: Place a metal mixing bowl and whisk attachment (if using a stand mixer) in the freezer for 15 minutes to ensure everything is cold. This helps the cream whip up properly. Pour the cold heavy whipping cream into the chilled bowl.
2. Whip the Cream: Using an electric mixer on medium-high speed, whip the cream until stiff peaks form. Stiff peaks hold their shape when you pull the whisk straight up.
3. Gently Fold in Peanut Butter: In a separate bowl, whisk together the peanut butter, powdered sugar, and vanilla extract. Gently fold this mixture into the whipped cream with a rubber spatula. Be careful not to overmix, or the whipped peanut butter will lose its airiness.
4. Serve or Store: Enjoy immediately for the fluffiest texture. Alternatively, store in an airtight container in the refrigerator for up to 2 days. The whipped peanut butter will become denser as it chills, but will still be spreadable.
Tips:
- Use fresh, cold heavy whipping cream for best results.
- Don’t overmix the peanut butter mixture into the whipped cream. A few streaks are okay!
- For a richer flavor, use dark chocolate peanut butter.
- Add a drizzle of honey or maple syrup for extra sweetness.
