Peanut Butter Whipped Cream Food

PEANUT BUTTER WHIPPED CREAM

Steps:

• Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
• Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and peanut butter, beat with an electric mixer for 4-7 minutes, or until stiff peaks form / it's scoop-able with a spoon and holds its shape.
• Use on cakes, cupcakes, pies, hot cocoa, etc. Place leftovers in a container and store in the fridge for up to 1 day.

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.

PEANUT BUTTER WHIPPED CREAM

Steps:

• Combine heavy cream, peanut butter, vanilla extract, sugar, and salt in a large bowl* or the bowl of your stand mixer.
• Using a whisk, handheld electric mixer, or the whisk attachment of your stand mixer beat until the cream whips up to your desired consistency. If needed, stop to scrape the sides of the bowl halfway through to make sure everything is being incorporated.
• Serve and enjoy!

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.

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.

PEANUT BUTTER BUTTERCREAM FROSTING

Steps:

• In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,

CREAMY PEANUT BUTTER WHIP

Steps:

• With a hand mixer beat together all ingredients except fruit.
• Beat until smooth and creamy.
• Scrape the sides and bottom down a few times.
• Great right away but will firm up a little more if refrigerated an hour or more.
• Serve with fresh fruit of choice.

PEANUT BUTTER PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9-inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
• Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

PEANUT BUTTER WHIPPED CREAM FROSTING

Steps:

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