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    Home » Frosting, Sauce & Topping Recipes

    Chocolate Peanut Butter Whipped Cream

    Published: Jul 30, 2019 by Allison Ferraro · Modified: May 10, 2022 · 6 Comments

    Jump to Recipe

    Equal parts rich and creamy and light and fluffy, this chocolate peanut butter whipped cream is the perfect indulgent dessert topping for chocolate and peanut butter lovers.

    angled view of chocolate peanut butter whipped cream blended in a glass bowl with beaters
    Jump to:
    • Ingredient Notes & Substitutions
    • Step-By-Step Recipe Instructions
    • More Dessert Toppings Recipes
    • Recipe
    • Comments

    I created this chocolate peanut butter whipped cream sort of accidentally on purpose. While dreaming up a recipe for chocolate peanut butter icebox cake, I searched the internet for a chocolate peanut butter whipped cream recipe and came up surprising empty-handed. There are tons of recipes for chocolate whipped cream and for peanut butter whipped cream, but I didn't find a single one for chocolate peanut butter whipped cream. So I created one.

    I tested several methods for mixing and chilling the ingredients, and, to my delight and surprise, the easiest method also produced the best results. This recipe borrows simple techniques from both homemade chocolate ganache and homemade whipped cream to create a whipped cream with rich, chocolately flavor and smooth, airy texture.

    Ingredient Notes & Substitutions

    overhead view of recipe ingredients on a gray surface

    Semi-Sweet Chocolate Chips - Chocolate is a key ingredient here, and we'll use chocolate chips (or an equal measure of a chopped chocolate baking bar, if you prefer). I recommend semi-sweet chocolate for a good balance of chocolate flavor and sweetness, but dark chocolate would work too if you'd prefer a richer chocolate flavor that's a bit less sweet.

    Creamy Peanut Butter - Creamy peanut butter provides peanut butter flavor and a rich, creamy texture to the whipped cream. Avoid natural peanut butter, which has a very different consistency and won't provide the proper texture for this whipped cream.

    Heavy Whipping Cream - You can't make whipped cream without heavy whipping cream! Be sure to use cold heavy whipping cream. You can substitute heavy cream, but not whipping cream, which doesn't contain enough fat for whipping into whipped cream.

    Confectioners' Sugar - A bit of confectioners' sugar (aka powdered sugar) adds a hint of sweetness to the whipped cream.

    Step-By-Step Recipe Instructions

    These simple steps create a whipped cream with rich chocolatey peanut butter flavor and a thick, creamy texture.

    1. Add chocolate chips and peanut butter to a large bowl. Set aside.
    2. In a small saucepan, heat the cream until hot but not yet simmering.
    3. Pour the heated cream over the chocolate chips and peanut butter (A). Let sit without stirring for 5 minutes. While it rests, the hot cream will melt the chocolate and soften the peanut butter, which, in turn, will flavor the cream. Gently whisk the mixture until well blended and smooth (B). Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until well chilled.
    overhead view of chocolate chips and peanut butter in a glass bowl
    Step #1
    overhead view of hot heavy whipping cream in a glass bowl with peanut butter and chocolate chips
    Step #3 A
    overhead view of chocolate mixture in a glass bowl with a metal whisk
    Step #3 B
    1. Once the cream mixture is chilled, remove the bowl from the fridge and add the confectioners' sugar (A). Using a handheld electric mixer, whip the mixture on low speed until fluffy and a bit lighter in color. Be careful not to over-whip the mixture; it should be smooth and fluffy but thick, and over-whipping will cause it to become lumpy. Use immediately.
    overhead view of chilled chocolate mixture in a glass bowl with confectioners' sugar
    Step #4 A
    overhead view of chocolate peanut butter whipped cream blended in a glass bowl with a hand mixer
    Step #4 B

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    Love this recipe? Please leave a star rating and review on the recipe below! And don't forget to subscribe to Always Eat Dessert for even more simple recipes, baking tips, and inspiration.

    Recipe

    angled view of chocolate peanut butter whipped cream blended in a glass bowl with beaters

    Chocolate Peanut Butter Whipped Cream

    Equal parts rich and creamy and light and fluffy, this chocolate peanut butter whipped cream is the perfect indulgent dessert topping for chocolate and peanut butter lovers.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Chill Time: 2 hours hours 40 minutes minutes
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 6
    Yield: 1 ½ cups
    Calories: 296kcal
    Author: Allison Ferraro

    Ingredients

    • ½ cup semi-sweet chocolate chips
    • ¼ cup creamy peanut butter
    • 1 cup heavy whipping cream, cold
    • 2 Tablespoons confectioners' sugar
    US Customary - Metric

    Instructions

    • Add chocolate chips and peanut butter to a large bowl. Set aside.
    • In a small saucepan, heat the cream until hot but not yet simmering.
    • Pour the heated cream over the chocolate chips and peanut butter. Let sit without stirring for 5 minutes, then gently whisk the mixture until smooth. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until well chilled.
    • Once the cream mixture is chilled, remove the bowl from the fridge and add the confectioners' sugar. Using a handheld electric mixer, whip the mixture on low speed until fluffy and a bit lighter in color. Be careful not to over-whip the mixture; it should be smooth and fluffy but thick, and over-whipping will cause it to become lumpy. Use immediately.

    Notes

    Storage: Like all whipped cream, chocolate peanut butter whipped cream is best served immediately. However, you can store any leftovers in an airtight container in the fridge for up to 2 days. You may want to re-whip the chilled whipped cream before serving.

    Nutrition

    Serving: 0.25cup | Calories: 296kcal | Carbohydrates: 14g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 58mg | Potassium: 183mg | Fiber: 2g | Sugar: 10g | Vitamin A: 591IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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    Reader Interactions

    Comments

    1. Chris

      March 23, 2023 at 2:50 am

      5 stars
      There was once b 4 of an item called, Jif Whipped peanut butter and chocolate. Can't find in any store for over a yr. I so love it. By itself or for toppings. In other desserts. Was my to go sweetener. Now onto making my own. 👩🏼‍🍳

      Reply
      • Allison Ferraro

        March 23, 2023 at 3:24 pm

        I remember this product... very tasty! I haven't looked for it in stores in a few years, but perhaps it's been discontinued? This chocolate peanut butter whipped cream is similar to what you're referencing, though its texture is lighter and more airy.
        - Allison

        Reply
    2. Makayla

      January 04, 2021 at 2:59 pm

      Is it possible to put it in a while cream dispenser

      Reply
      • Allison

        January 05, 2021 at 2:24 pm

        Hi Makayla! I haven't tried using a whipped cream dispenser with this recipe, so I can't say for sure. If you give it a try please let me know how it works!
        - Allison

        Reply
        • Chris

          March 23, 2023 at 2:35 am

          Why can't you store the whopped P.B. and chocolate.? Why is it that it needs to b gone within a few days?

        • Allison Ferraro

          March 23, 2023 at 3:23 pm

          Hi Chris! Unlike store-bough whipped cream, this homemade version is not stabilized and will begin to wilt within an hour or so after it's made if let out at room temperature. The texture of homemade whipped cream is always best just after it's made, but the whipped cream can be refrigerated for up to 2 days. Since the ingredients are not shelf stable, I always err on the side of caution when it comes to food safety and when providing food storage recommendations.
          - Allison

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    I'm Allison, the cookie-obsessed baker, recipe creator, and food photographer behind Always Eat Dessert.

    Here you’ll find made-from-scratch recipes designed for busy people who love to bake. From cookies to quick breads, you'll discover detailed, easy-to-follow recipes for everyday life along with practical baking tips to help you whip up indulgent treats from scratch with confidence.

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