Best Peanut Butter Whipped Cream Frosting Recipes

PEANUT BUTTER WHIPPED CREAM FROSTING

Peanut Butter Whipped Cream Frosting image

A luscious peanut butter whipped cream frosting is just a few ingredients away. Try it piped over your favorite chocolate cupcakes or dolloped onto hot chocolate. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 3

Ingredients

1 cup heavy whipping cream
2 tablespoons creamy peanut butter
3 tablespoons confectioners' sugar

Steps:

In a large bowl, beat cream, confectioners' sugar and peanut butter until stiff peaks form.

Nutrition Facts : Calories 68 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 13mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

VANILLA, PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH JELLY WHIPPED CREAM FROSTING

Vanilla, Peanut Butter and Jelly Ice Cream Cake with Jelly Whipped Cream Frosting image

A childhood favorite combo comes alive again in this vanilla ice cream cake layered with peanut butter and jelly and topped with a jelly whipped cream frosting.

Provided by Food Network Kitchen

Categories dessert

Time 5h

Yield 8 servings

Number Of Ingredients 10

Ingredients

Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup peanut butter
1/2 cup grape jelly
2 quarts vanilla ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons grape jelly
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the peanut butter and jelly on top.
Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
For the grape jelly whipped cream frosting: Add the heavy cream, confectioners' sugar, grape jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
Frost the top and sides of the cake with the whipped cream frosting. Decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.