Best Whipped Peanut Butter Recipes

PEANUT BUTTER WHIPPED CREAM FROSTING

Steps:

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

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM

Steps:

• For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
• For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
• For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
• Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

WHIPPED PEANUT BUTTER-CHOCOLATE RICOTTA PUDDING

Steps:

• Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.

PEANUT BUTTER WHIPPED CREAM

Steps:

• Place all ingredients in a large bowl.
• Beat with mixer on medium-high setting until stiff peaks form.
• Holds great in fridge or use right away!

EASY WHIPPED PEANUT BUTTER PIE

Steps:

• Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
• Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
• When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

WHIPPED PEANUT BUTTER ICED COFFEE

Steps:

• Mix milk, peanut butter powder, and peanut butter syrup in a bowl, stirring until peanut butter powder is dissolved. Fill a large glass with ice. Pour in the milk mixture.
• Combine boiling water, coffee granules, and sugar in a tall container. Whip with an immersion blender or a hand mixer until foamy, about 2 minutes. Pour coffee foam over the milk mixture.

WHIPPED PEANUT BUTTER SUBSTITUTE (ONE 1 POINT)

Steps:

• Mix with whisk, blender, mixer, or food processor and refrigerate overnight!
• Use just like peanut butter.

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

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.

PEANUT BUTTER AND BANANA WHIPPED CREAM

Steps:

• In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, peanut butter and extract; beat until soft peaks form. Store in the refrigerator.

WHIPPED PEANUT BUTTER

Steps:

• 1. Put the peanut butter in your mixer and whip heck out of it. you actually end up with a little more than what was in the jar to begin with so your peanut butter will go a little farther!
• 2. The fam does not even like it straight out of the jar anymore!!

HOT MILK CHOCOLATE WITH PEANUT BUTTER WHIPPED CREAM

Steps:

• For the peanut butter whipped cream: Combine the cream, peanut butter and vanilla in a chilled bowl and whip until soft peaks form. Cover and refrigerate until ready to use.
• For the hot milk chocolate: Combine the half-and-half and milk in a medium saucepan and bring to a simmer over low heat. Add the milk chocolate chips, semi-sweet chocolate chips and salt and whisk vigorously until smooth and frothy. Ladle into mugs and top with a large dollop of peanut butter whipped cream and a sprinkle of chocolate-covered peanuts.

CHOCOLATE CREAM PIE WITH WHIPPED PEANUT BUTTER CREAM

Steps:

• Make the filling: In a medium saucepan, heat the milk, cream, and chocolate over medium-low heat, stirring constantly, until the chocolate has fully melted. Turn the heat up to medium and bring the mixture to a gentle simmer.
• Meanwhile, whisk the sugar, cornstarch, and espresso powder together in a medium heatproof bowl. Whisk in the egg yolks until well combined.
• When the chocolate mixture has come to a simmer, pour about half of it into the egg yolk mixture in a slow, steady stream, whisking constantly. Then pour the egg yolk mixture into the saucepan and cook the pudding over low heat, whisking constantly, until it gets very thick and comes to a first boil (a single large bubble comes up to the surface in the center of the pudding), 3 to 4 minutes. Remove the pan from the heat. Stir in the butter and vanilla until well combined with a silicone spatula.
• Strain the warm pudding into the cooled piecrust and cover with plastic wrap pressed directly against the surface of the pudding. Let cool at room temperature until the filling is completely set, 35 to 45 minutes.
• Make the peanut butter cream: 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 sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Add the vanilla and mix to combine.
• Finish the pie: Dollop the peanut butter cream on top of the cooled pie and swirl it around with an offset spatula (easier), or transfer it to a pastry bag and pipe it on (fancier-see Pro Tip). Refrigerate until ready to serve.
• To mix the dough by hand: In a large bowl, whisk together the flour and salt. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your palms or your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces.
• For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, continue to work the mixture together until the pieces of butter are about the size of peas. To mix the dough in a food processor: See Pro Tip.
• Make a well in the center of the flour mixture. Add 3 tablespoons ice water for a single crust or 6 tablespoons for a double crust and mix to incorporate. Then add more ice water 1 tablespoon at a time and continue mixing just until the dough comes together. As it begins to come together, you can knead it a few times to make sure it's fully combined. It's important not to add too much water to the dough, which should never be sticky- it should hold together easily in a ball but still feel almost dry to the touch.
• Form the dough into an even disk if making a single crust; or divide in half and shape into 2 equal disks if making a double crust. Wrap tightly in plastic wrap and chill for at least 30 minutes or up to overnight.
• For a single-crust pie: Lightly flour the work surface. Roll out the dough to a circle 1/4-inch thick: Start in the center of the disk of dough and push away from you using even pressure. Return to the center and repeat, this time moving toward you. Continue, rotating the dough occasionally and reflouring as needed to prevent the dough from sticking. This produces a more even result than just rolling back and forth, which can often yield thin edges and a thick center.
• To transfer the dough to the pie pan, roll the dough up onto the rolling pin, starting at the far edge of the round. With the pie pan in front of you, start at the edge closest to you and gently unfurl the dough into the pan. Press gently to make sure the crust settles all the way to the bottom, but be careful not to poke any holes in the dough. Trim away the excess dough, leaving a 1/2-inch overhang all around. Chill in the refrigerator for 15 to 30 minutes or freeze for 5 to 10 minutes.
• Tuck the excess dough under at the edges, pressing lightly to help seal the dough to the outer rim of the pie pan. Crimp the edges of the piecrust as desired. Return the dough to the refrigerator for 20 to 30 minutes or to the freezer for 5 to 10 minutes.
• Mix the egg with about 1 tablespoon water and whisk. Brush the crimped edges of the dough with a thin layer of the egg wash. The crust is now ready to be blind-baked.
• Peanut Butter Pie Dough: Cut a piece of parchment about 5 inches square. Spread 68 g (1/4 cup creamy peanut butter) in a 1/2-inch-thick layer on the paper and freeze until fairly firm, about 1 hour. Cut into cubes and use in place of 57 g (2 oz) (4 tablespoons) of the butter.
• To Blind Bake A Single Pie: Preheat the oven to 425 degrees F (218 degrees C), preferably with a baking stone on the bottom rack. Cut a square of parchment paper slightly larger than the pie pan.
• Prick the chilled dough all over with a fork. Place the parchment over the crust and fill with pie weights or dried beans.
• Bake the crust on the stone or bottom rack just until the edges barely begin to turn golden, 15 to 20 minutes.
• Take the pan out of the oven and remove the parchment and weights.
• Return the pie pan to the oven and bake for another 12 to 17 minutes, until the dough is evenly golden brown. Cool the crust completely before filling it.

FROZEN WHIPPED PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
• Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
• Freeze for two minutes so chocolate is hardened.
• Spoon in peanut butter mixture.
• Top cups with remaining chocolate.
• Freeze.
• Optional: Remove chocolate from recipe and serve without chocolate coating.

BACON SHORTCAKES WITH PEANUT BUTTER WHIPPED CREAM

Steps:

• Make the shortcakes: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels. Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside.
• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together. Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle.
• Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts. Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes. Transfer to a rack to cool completely.
• Meanwhile, make the whipped cream: Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.
• Make the caramel: Combine the granulated sugar, 3 tablespoons water and the cream of tartar in a medium saucepan. Cook over medium-high heat, swirling the pan occasionally but not stirring, until the mixture is light amber, about 7 minutes. Remove from the heat and carefully stir in the heavy cream and rum (the mixture will bubble). Return to medium heat and simmer until slightly thickened, about 1 minute; add the bananas and roughly chopped bacon.
• Split the shortcakes. Top with the banana mixture and peanut butter whipped cream.