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.
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.
This chocolate peanut butter whipped cream works beautifully as a topping for ice cream or a slice of pound cake, and it's perfect sandwiched inside an icebox cake like I mentioned above. But if you're looking for a stabilized chocolate whipped cream that can be used to frost cakes or cupcakes, you'll want to check out my recipe for chocolate whipped cream frosting instead.
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Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Semi-Sweet Chocolate Baking Bar - Chocolate is a key ingredient here, and I like to use a good quality chocolate baking bar (like Ghirardelli or Baker's) for the best texture. 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. Unlike chocolate ganache, you can get away with substituting chocolate chips in this recipe.
Creamy Peanut Butter - Creamy peanut butter provides peanut butter flavor and a rich, creamy texture to the whipped cream. Opt for a conventional peanut butter (I use Jif) and 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 cream! Use cream labeled 'heavy cream' or 'heavy whipping cream' (avoid 'whipping cream') to be sure the cream contains enough fat to whip properly.
Confectioners' Sugar - A bit of confectioners' sugar (aka powdered sugar) adds a hint of sweetness to the whipped cream.
Special Equipment
In addition to essential baking equipment (like a knife and spatula), I recommend some special tools for making this recipe.
- A large, heat-safe bowl, for adding the warm cream to the chocolate and peanut butter and for whipping the mixture. A tempered glass mixing bowl is a great choice.
- An electric hand mixer, for whipping the cream mixture.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Finely chop the chocolate and add it to a large, heat-safe bowl with the peanut butter.
Step 2: Heat the cream until very warm but not yet simmering. Pour the heated cream over the chocolate and peanut butter. Let sit without stirring for 5 minutes, then gently stir the mixture until smooth. Refrigerate for 2 to 4 hours until well chilled.
Step 3: Once chilled, add the confectioners' sugar. Whip the mixture on low speed until fluffy and a bit lighter in color. Use immediately.
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Recipe
Chocolate Peanut Butter Whipped Cream
Special Equipment
- Large, heat-safe bowl
Ingredients
- 3 ounces (85 grams) semi-sweet chocolate baking bar or chocolate chips
- ¼ cup (68 grams) creamy peanut butter
- 1 cup (227 grams) heavy whipping cream
- 2 Tablespoons (14 grams) confectioners' sugar
Instructions
- Finely chop the chocolate and add it to a large, heat-safe bowl with the peanut butter. Set aside.3 ounces (85 grams) semi-sweet chocolate baking bar, ¼ cup (68 grams) creamy peanut butter
- In a small saucepan, heat the cream until very warm but not yet simmering.1 cup (227 grams) heavy whipping cream
- Pour the heated cream over the chocolate and peanut butter. Let sit without stirring for 5 minutes, then gently stir 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 an electric hand 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.2 Tablespoons (14 grams) confectioners' sugar
Video
Notes
Allison's Top Tips
To help the chocolate melt more easily, be sure to chop if finely before adding the warm cream.
Be sure to use the low setting on your mixer when mixing the chilled cream mixture and be careful not to over-whip it. It should be thickened but still smooth and fluffy. Over-whipping the mixture will cause it to become lumpy.
Storage Instructions
Just like classic whipped cream, chocolate peanut butter whipped cream will have the lightest ,most ideal texture when served immediately. I do not recommend making the whipped cream ahead of time.
If you do have leftover that you want to store, seal them in an airtight container and store it in the fridge for up to 2 days. Note that the whipped cream will become more dense once refrigerated.
Chris says
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. 👩🏼🍳
Allison Ferraro says
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
Makayla says
Is it possible to put it in a while cream dispenser
Allison says
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
Chris says
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 says
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