- Prep time 10 minutes
- makes 4 cups (enough to fill and frost one 8- or 9-inch cake (up to 3 layers) or 24 cupcakes
This peanut butter whipped cream is thicker and glossier than regular whipped cream, making it as dreamy for swooping on cupcakes and cakes as it is for mounding atop a pie or filling a doughnut or éclair. It’s so delicious that I’ve known folks to pipe it into dessert cups and serve it as a simple mousse with a side of chocolate sauce. Adapted from The Fearless Baker. —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way. Today, a very sweet lesson in all things frostings, icings, and glazes. —The Editors
(480 grams) smooth peanut butter (not natural)
(66 grams) granulated sugar
(38 grams) confectioners' sugar
(470 grams) heavy cream
1 1/2 teaspoons
(7 grams) vanilla extract
(2 grams) fine sea salt
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand mixer), whip the peanut butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes.
- Scrape the bowl well, then turn the mixer back onto medium speed. With the mixer running, add the cream gradually, then continue to whip until it reaches medium peaks.
- Add the vanilla and salt and continue to whip to medium-stiff peaks. The cream should be light, thick, smooth, and glossy.
- Note: Overwhipped cream can look clumpy or no longer smooth. If this happens, add additional cream 1 to 2 tablespoons (15 to 30 grams) at a time, stirring gently with a whisk or folding in with a silicone spatula until the desired texture is reached.