Make your dessert extra special with Peanut Butter Whipped Cream from scratch! 4 ingredients, 5 minutes of whipping time, and no leftovers.

Peanut butter whipped cream in small silver bowl

Today I’m bringing you my favorite whipped cream recipe ever – Peanut Butter Whipped Cream!

I’ve posted my Homemade Whipped Cream, Chocolate Whipped Cream, and Strawberry Whipped Cream recipes.

If you thought those whipped cream recipes were good, I found a way to make them even better.

Peanut butter whipped cream is nothing new on this blog. I’ve been pairing it with Peanut Butter Hot Chocolate for years. After all, chocolate and peanut butter is the best duo ever.

After years of making it, I figured out how to scale it down and make small batch whipped cream, which makes enough whipped cream for two servings.

Since whipped cream isn’t something that lasts more than 1-2 days, you end up throwing away the leftovers.

Who wants to throw out whipped peanut butter?!

Not to mention I’ve been making this recipe for peanut butter whipped cream way before companies started selling it.

With only 4 ingredients and 5 minutes of whipping time, you will never buy whipped peanut butter again.

Peanut Butter Whipped Cream in glass bowl with whisk

Ingredients For Peanut Butter Whipped Cream

To make whipped peanut butter, you’ll need these 4 easy ingredients:

  • Heavy whipping cream: Make sure it says heavy whipping cream and not just whipping cream (more on that below)
  • Peanut butter: Use smooth, processed peanut butter for best results
  • Powdered sugar: Both sweetens and thickens the whipping cream
  • Vanilla extract: Really brings out the peanut butter flavor. If you taste it before and after adding vanilla, you’ll immediately notice the difference.

What is the difference between heavy whipping cream and whipping cream?

I highly recommend buying heavy whipping cream instead of whipping cream (without the word heavy in it).

Although both produce silky whipped cream, heavy whipping cream has a little more milk fat at 36%, which whips better and holds its shape more.

Whipping cream only has 30% milk fat, so it’s a little lighter and a little more time sensitive. That means it won’t hold its shape as much.

If you’re eating your whipped peanut butter right away, especially if it’s going to melt on hot chocolate, using either type of cream will work.

However, if you need it to last longer, such as on top of a chocolate cheesecake, you’ll want to use heavy whipping cream.

Peanut Butter Whipped Cream in glass bowl with whisk

How To Make Peanut Butter Whipped Cream

Learning how to make peanut butter whipped cream is so easy, you’ll wonder why you’ve never done it before.

I always have heavy cream in my fridge, so it’s much easier (and faster) to make my own than run to the store.

First, you want to start with cold cream, Which is great because you don’t have to wait for it to come to room temperature.

Next, start beating the cream and peanut butter on high speed until it starts to thicken.

At this point, gradually add the powdered sugar and vanilla to sweeten up the cream.

Keep beating on high speed until stiff peaks start to form. This means when you pull the beater straight up, peaks will form in the cream and will not fall over.

This takes anywhere from 3-5 minutes, depending on the speed of your mixer (or your arm muscles).

If the tops of the peaks do fall over, that is the soft peak stage, which means you still have a few more minutes of beating left.

Once you reach the stiff peak stage, stop beating. If you go further than that, it’ll get grainy then eventually turn into butter.

If you do find yourself with overbeaten whipped cream, add in another tablespoon or so of cream to help smooth it out.

Peanut butter whipped cream in small silver bowl

How To Make A Small Batch Of Whipped Cream

As I mentioned earlier, I got tired of throwing out leftover whipped cream. That’s why I opted to share my small batch whipped cream recipe.

So, how DO you make whip a small amount of cream?

With 1/4 cup heavy whipping cream, you can still whip it up in a 5 quart stand mixer bowl with your whisk attachment. That’s the method I prefer.

Do not use a stand mixer larger than 5 quart or your cream will not whip. If that’s the case, whip it with a hand mixer in a smaller bowl.

If you find yourself without a mixer, you can certainly whip the cream by hand with a whisk. Not only does this build arm strength, the whipped cream will taste better since a lot more love went into making it.

Using 1/4 cup heavy cream means you’ll have about 2 servings of whipped cream, perfect for small batch desserts.

If you find yourself cutting that in half to literally only 1 serving, you will probably have to use a hand mixer because the stand mixer bowl will be too big for 2 tablespoons cream.

Can you make whipped cream ahead of time>

Whipped cream can be made in advance because it’ll last about 1-2 days in the refrigerator.

It will deflate as it sits but will be fine to spoon on top of your Chocolate Peanut Butter Mug Cake.

You can also re-whip deflated cream to put more air back into it. Be careful you don’t overwhip it into butter.

Can you freeze whipped cream?

Additionally you can freeze whipped cream to make it last even longer, about 2 months or so.

Portion the whipped cream onto a cookie sheet (either piped or spooned), freeze until firm, then transfer them to a freezer-safe bag.

That way, they’re ready to go for your Hot Chocolate For One and individual desserts.

Recipes Using Peanut Butter Whipped Cream

Now that you made whipped peanut butter, here are some the desserts you can serve with it:

Peanut butter whipped cream in small silver bowl

Peanut Butter Whipped Cream

Yield: 2 servings
Prep Time: 5 minutes
Whip Time: 5 minutes
Total Time: 10 minutes

Make your dessert extra special with Peanut Butter Whipped Cream from scratch! 4 ingredients, 5 minutes of whipping time, and no leftovers.


  • 1/4 cup heavy whipping cream, cold (make sure it says heavy on the packaging)
  • 1 tablespoon smooth, processed peanut butter (not crunchy or natural)
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract


  1. In a large mixing bowl on medium-high speed (with whisk attachment if using a 5 quart stand mixer), beat the heavy cream and peanut butter until it starts to thicken, about 1 minute.

    Because this recipe makes a small batch, you don't want your bowl larger than 5 quart. If needed, use a small bowl with a handheld mixer or double the recipe for a larger bowl.
  2. Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), about 3-4 minutes.
  3. Serve immediately. Store in the refrigerator for up to 2 days. The longer it sits, the more it'll deflate but will still be edible.


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First published March 5, 2019