Description
Easy 5-ingredient Peanut Butter Mousse Filling recipe ready in 15 minutes! Light, fluffy, no-bake filling perfect for cakes, cupcakes & parfaits. Make-ahead friendly!
Ingredients
Main Ingredients:
- 1 cup heavy whipping cream (cold, straight from the fridge)
- ¾ cup creamy peanut butter (smooth, well-stirred; not natural/separated kind)
- ½ cup powdered sugar (also called confectioners’ sugar)
- 1 teaspoon vanilla extract
- 1 pinch salt (optional, enhances peanut butter flavor)
Optional Add-ins:
- ⅓ cup mini chocolate chips or chocolate shavings
- 2 oz melted chocolate for marbling
- 1–2 tablespoons honey or maple syrup (for extra sweetness)
Instructions
Place the cold heavy whipping cream in your chilled mixing bowl. Using an electric mixer on medium-high speed, beat the cream for 2-3 minutes until soft peaks form. Soft peaks should curl over gently when you lift the beaters.
In a separate medium bowl, combine the peanut butter, powdered sugar, vanilla extract, and pinch of salt (if using). Stir vigorously with a spoon or spatula until the mixture is completely smooth and creamy with no lumps.
Add about one-third of the whipped cream to the peanut butter mixture. Gently fold together using a rubber spatula, making broad sweeping motions from the bottom of the bowl up and over. This initial addition lightens the dense peanut butter base. Add the remaining whipped cream in two more batches, folding gently each time.
Taste your mousse and assess the texture. If you’d like it sweeter, gently fold in an additional 1-2 tablespoons of powdered sugar. If the mousse seems too thick or stiff, fold in 1-2 tablespoons of additional cold cream until you reach your desired consistency.
Transfer the mousse to an airtight container or cover the bowl tightly with plastic wrap. Refrigerate for at least 30 minutes before using—this allows the mousse to firm up and the flavors to meld together. For best texture, use within 24 hours, though it will keep for up to 3 days refrigerated.
Notes
- Don’t skip the folding technique: Beating or stirring vigorously will deflate all those precious air bubbles. Use a gentle hand and a “cut, scoop, turn” folding motion.
- Room temperature peanut butter: If your peanut butter is cold and stiff from the pantry, microwave it for 10-15 seconds to soften slightly. This makes mixing easier and prevents lumps.
- Avoid over-whipping: Stop beating the cream at soft peaks. Over-whipped cream becomes grainy and can separate when folded into the peanut butter.
- Stabilize for hot weather: If serving the mousse in warm conditions, add 1 tablespoon of cream cheese to the peanut butter mixture for extra stability.
- Pipe like a pro: Transfer mousse to a piping bag fitted with a large round or star tip for beautiful, professional-looking cupcake fillings or decorations.
- Prep Time: 15 minutes
- Cook Time: Chill Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 245
- Sugar: 12g
- Sodium: 115mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 41mg