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
- 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
(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.