Peanut Butter Mousse
Ever have something when you're out to eat that you just can't get out of your head? Something so good that you have to go home and make it? Meet this Peanut Butter Mousse that is the star of my Peanut Butter Pretzel Bars or a beyond yummy peanut butter frosting for a cake.
Servings 8
Ingredients
- 2 cups heavy cream must be cold
- 2 cups creamy peanut butter
- 1 ¼ cup powdered sugar
- dash of salt
Instructions
- In a medium bowl or stand mixer, whip heavy cream until stiff peaks form, around 2-3 minutes.2 cups heavy cream
- In a large bowl, blend peanut butter and powdered sugar together until mixed thoroughly. It'll be difficult to incorporate at first but then you'll get it to relax. It should be completely smooth.Add a pinch of salt.2 cups creamy peanut butter, 1 1/4 cup powdered sugar, dash of salt
- Using a large rubber spatula, gently spoon the whipped cream into the peanut butter bowl without mixing it. Once all the whipped cream is in the pb bowl, use the narrow, long edge of the spatula to slice through the center of the peanut butter and whipping cream, turning over the spatula while turning the bowl. You don't want to stir the whipped cream or you'll deflate the cream.
- The entire folding process should take around 2 minutes or so and the peanut butter and whipped cream should be completely folded together.
- Spoon into serving bowls or use to layer a cake.
Notes
- Make ahead tip: can also be refrigerated until needed but let it stand at room temperature for about 15 minutes
-
For a crowd:
- Use the recipe as is and serve in small shot glasses on a tray for a big party.
- Pipe on to a ginger snap cookie for a brunch or cocktail party accessorized with some chopped chocolate.
