Peanut Butter Mousse
This fluffy peanut butter mousse is stabilized with a little vanilla pudding mix and it makes such an indulgent treat or a topping for desserts! I first used it in my Peanut Butter Cup Skillet Cookie recipe.
If you are digging this recipe, you should also try my Strawberry Whipped Cream and Chocolate Whipped Cream!
Peanut butter pie is one of my favorite desserts–but it can be a lot of steps when you need a dessert quickly! This peanut butter mousse is reminiscent of the best peanut butter pie recipes, but it’s so much quicker.
You can make a batch of this mousse and top with peanut butter cups, a drizzle of chocolate syrup, or maybe even Oreo cookies for a super-fast sweet dessert. OR, you could prepare it to serve on top of another dessert!
It’s basically a peanut butter whipped cream, but the addition of the vanilla pudding mix gives it some extra stability and fluff. You’ll find that the texture is best straight out of the fridge. The peanut butter makes the mixture a little softer and it does deflate quickly at room temperature.
This is lovely served in a variety of ways, but I don’t recommend piping this recipe since it’s a softer whipped cream than other varieties.
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Ingredients in Peanut Butter Whipped Cream
A few notes on some of the ingredients used:
Powdered Sugar – Adds a little extra sweetness.
Vanilla Extract – use your favorite.
Peanut Butter – Use a smooth conventional peanut butter (like Jif or Skippy) for this recipe. Don’t use “natural” or “organic” peanut butters as they perform differently.
Heavy Cream – Skip “whipping cream” or “half and half” as they do not have enough fat to whip well. Look for “heavy cream” or “heavy whipping cream”.
Instant Pudding Mix – be sure to grab an instant pudding mix, we’ll go with vanilla here.
What If I Don’t Have Vanilla Pudding Mix?
You can make this dessert without it! However, it does add some extra stability and fluff to the recipe so I like to include it.
I have found that peanut butter whipped cream tends to deflate faster than other whipped cream recipes, so I don’t recommend it for piping.
How to Store or Make Ahead
You can make this mousse ahead of time if desired. I suggest 24 hours or less. It will stay fluffy in the fridge, but tends to deflate at room temperature.
If you have leftovers you can keep it in the fridge for up to 5 days, but it may deflate. You can also freeze it, especially if you used it with another dessert, but ideally it is prepared fresh!
How to Serve It
This mousse is so great on its own as a quick little dessert option. But, you can also jazz it up!
Use it to top fancy bakery-style cookies, like my Crumbl Copycat Peanut Butter Cup Skillet Cookies. Try it with Oreos crumbled on top. Dollop it onto a bowl of ice cream! Use it to top brownies or chocolate cake.
You could even offer it as a brunch option with waffles or pancakes.
So many possibilities!
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Peanut Butter Mousse
Ingredients
- 3 tablespoons instant vanilla pudding mix
- 2 tablespoons creamy/smooth peanut butter
- 1 ½ tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- 1 ½ cups heavy cream
Instructions
- Add all the ingredients to a medium bowl with about ½ cup of the cream. Use a hand mixer or stand mixer to whip the mixture slowly for a few seconds. Then begin pouring in the rest of the cream slowly until combined. If using a hand mixer, you’ll have to take little breaks while you add more cream—it’s hard to do with only two hands!
- Whip the mixture until it is whipped to medium or stiff peaks. The mixture may deflate quickly due to the peanut butter. Serve immediately or store in the fridge.
