Whip cream, peanut butter, cream cheese, and sugar into this yummy peanut butter mousse. It is easy, make ahead, and crowd friendly when you need no-hassle dessert.
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Pin ItHow to Make Peanut Butter Mousse
- Blend the cream. Beat heavy cream until stiff peaks form and set aside.
- Blend the rest. Beat cream cheese, powdered sugar, and peanut butter until creamy.
- Fold them together. Add a quarter cup of whipped cream to the peanut butter mixture, beat, then fold in the rest of the whipped cream. Chill until ready to serve.
Storing and Freezing Instructions
To Store: Mousse can be stored for three to five days in the refrigerator but will have the best flavor and texture when consumed within the first two days. Make sure to cover the top with a wrap or a lid to keep the surface of the mousse from drying out in the refrigerator.
To Freeze: The mouse can also be frozen for up to two months. Just scoop it into a freezer-safe container and freeze it for later. Freezing may affect the texture.
Peanut Butter Mousse
Whip cream, peanut butter, cream cheese, and sugar into this yummy peanut butter mousse. It is easy, make ahead, and crowd friendly when you need no-hassle dessert.
Ingredients
- 1 cup heavy cream
- ½ cup creamy peanut butter
- ½ cream cheese, room temperature
- ½ cup powdered sugar
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment add the heavy cream.
- Beat until stiff peaks form. Set aside.
- Add the peanut butter, cream cheese and powdered sugar to a large bowl.
- Beat until creamy.
- Add ¼ of whipped cream and beat to combine.
- Fold in the remaining whipped cream.
- Divide between serving glasses or bowls and refrigerate until ready to serve.
Nutrition
Calories: 907kcalCarbohydrates: 48gProtein: 18gFat: 76gSaturated Fat: 34gPolyunsaturated Fat: 10gMonounsaturated Fat: 27gCholesterol: 135mgSodium: 310mgPotassium: 478mgFiber: 3gSugar: 40gVitamin A: 1753IUVitamin C: 1mgCalcium: 111mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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