Equal parts rich and creamy and light and fluffy, this chocolate peanut butter whipped cream would be the perfect topping for so many desserts. Or, you know, just eat it with a spoon!
I created this chocolate peanut butter whipped cream sort of accidentally on purpose. While dreaming up a recipe for chocolate peanut butter icebox cake (recipe coming tomorrow!!), 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 this recipe completely from scratch.
I tested several methods for creating the chocolate peanut butter whipped cream, and, to my delight and surprise, the easiest method also produced the best results. To make this chocolate peanut butter whipped cream, I heated heavy cream on the stove then poured it over chocolate chips and peanut butter. The cream melted the chocolate and peanut butter, which in turn flavored the cream. I stirred the mixture to a smooth consistency and then popped the bowl in the fridge for a couple of hours to chill. Once chilled, I added a bit of confectioners' sugar and beat the mixture until it had the texture of a thick whipped cream. I had created a whipped cream with rich chocolatey peanut butter flavor and a thick, creamy texture.
This chocolate peanut butter whipped cream works perfectly in an icebox cake, but I quickly realized it would be perfect for lots of things. Not to mention it's excellent simply eaten with a spoon! When I shared on my Instagram story that I had made this chocolate peanut butter whipped cream and wondered if I should give it its own recipe post here on the blog, SO many of you agreed that it was deserving of its own post! So here you have it!
½ cup semi-sweet chocolate chips
¼ cup creamy peanut butter (not natural)
1 cup heavy whipping cream
2 T confectioners' sugar
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 hot 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 high speed until fluffy (it will become a bit lighter in color).
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. [/recipe]