Peanut Butter Mousse

Peanut Butter Mousse

A spoonful of peanut butter mousse is like a warm hello from the kitchen—silky, cloud-light, and indulgently nutty. From the first breath you’ll notice the toasted, savory aroma of roasted peanuts melding with sweet vanilla; on the tongue it’s creamy and lush, with a delicate lift from whipped cream and a gentle sweetness that doesn’t overpower. The texture is the star: airy whipped cream folded into dense peanut butter creates a mousse that feels both decadent and surprisingly light.

This peanut butter mousse is perfect when you want something uncomplicated yet special: serve it at intimate dinner parties as an elegant, no-bake dessert; spoon it into bowls for cozy weekend breakfasts with banana and granola; or bring it to gatherings where you want a crowd-pleaser that travels well. It’s fast enough for a midweek treat, celebratory enough for holidays, and comforting for chilly evenings when you want a little indulgence without turning on the oven.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 0 minutes (no-bake)
• Total Time: 15 minutes (+ chilling time if desired)
• Servings: 6 (about 1/2 cup per serving)
• Difficulty Level: Easy — great for cooks of any level

Nutrition Highlights

Estimated nutrition per serving (one-sixth of the recipe) — values are approximate and based on USDA FoodData Central ingredient values and standard portion conversions. These are provided for guidance; actual values may vary depending on brands and exact measurements.

• Calories: ~460 kcal
• Protein: ~12 g
• Carbohydrates: ~20 g
  • Sugars: ~16 g
  • Fiber: ~3.5 g
• Fat: ~40 g
  • Saturated fat: ~15–18 g (mainly from heavy cream and cream cheese)
• Sodium: variable (depends on peanut butter brand)

Notes on accuracy: calorie and macronutrient estimates were compiled from USDA FoodData Central ingredient entries (peanut butter, heavy cream, powdered sugar, cream cheese) and rounded for clarity. This mousse is energy-dense (high in fat and calories) but also provides a respectable amount of protein from peanut butter. For tailored dietary advice, consult a registered dietitian or trusted sources such as the CDC or Mayo Clinic.

Why You’ll Love It

• Irresistible flavor contrast: salty-sweet peanut butter balanced by sweetened whipped cream and vanilla makes every spoonful memorable.
• Comfort with sophistication: it’s homey in flavor yet elegant in presentation—perfect for both family nights and dinner parties.
• Speed and ease: no baking required; the recipe comes together in minutes and can be finished ahead.
• Versatile uses: serve as a stand-alone mousse, a pie filling, a dip, or layered dessert component.
• Crowd-pleasing nostalgia: peanut butter evokes warm childhood memories for many, and this recipe brings that familiar flavor into a grown-up format.

How to Make Peanut Butter Mousse

Ingredients:

• 1 cup (roughly 258 g) smooth peanut butter
• 1 cup (240 ml) heavy cream (cold)
• 1/2 cup (60 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 cup (about 56 g) cream cheese, softened (optional — adds extra creaminess and stability)

Optional add-ins and substitutions:

• Swap natural peanut butter for creamy commercial peanut butter; natural will be more oily and intensely peanutty.
• For less sugar, reduce powdered sugar to 1/3 cup and taste.
• To make it vegan: see variations in the Creative Twists section (use aquafaba and vegan butter/cream alternatives).
• Add 2–3 tablespoons cocoa powder for a chocolate-peanut version.

Step-by-step instructions:

1. Chill a medium mixing bowl and beaters in the freezer for 10–15 minutes — cold tools help the cream whip faster.
2. In a large chilled bowl, beat the heavy cream on medium-high speed until stiff peaks form (about 3–4 minutes). Set aside in the fridge.
3. In another bowl, stir together the peanut butter, powdered sugar, and vanilla until smooth and evenly combined. If using cream cheese, beat it in at this stage until fully incorporated and silky.
4. Fold a quarter of the whipped cream into the peanut butter mixture to lighten it and make folding easier.
5. Gently fold in the remaining whipped cream with a silicone spatula until the mixture is uniform and airy — stop as soon as there are no streaks. Avoid overmixing to keep the mousse light.
6. Serve immediately for a softer mousse, or spoon into serving dishes and refrigerate for at least 1 hour to firm up. Use as a filling, dip, or standalone dessert.

Practical tips:

• Don’t overwhip the cream — once you see stiff peaks, stop; overwhipped cream becomes grainy and is harder to fold.
• If your peanut butter is very thick, microwave it for 10–15 seconds to soften before mixing.
• For a smoother result, sift the powdered sugar to remove lumps before combining.

Ways to Enjoy

• Classic bowl: top with a sprinkle of chopped roasted peanuts and a dusting of cocoa.
• Fruit dip: serve alongside apple slices, banana chunks, or strawberries for a sweet-salty snack.
• Pie filling: use as a no-bake filling for a graham-cracker crust and chill until set.
• Layered parfait: alternate mousse with crumbled cookies or granola and fresh berries.
• Coffee companion: a small serving alongside espresso or strong coffee makes for a decadent afternoon treat.

Keeping it Fresh

• Room temperature: Do not leave mousse containing dairy or peanut butter out at room temperature for more than 2 hours (per general food-safety guidance).
• Refrigeration: Store in an airtight container for 3–4 days. For best texture, cover the surface with plastic wrap to prevent a skin from forming.
• Freezing: Freezing is possible but will change the texture (ice crystals can form). Freeze in an airtight container for up to 1 month. Thaw in the refrigerator overnight and briefly whip or vigorously stir before serving to refresh texture.

Chef’s Advice

• Best peanut butter: choose a high-quality, creamy peanut butter made from 100% peanuts if you want a pure nut flavor; for sweeter, more consistent texture, standard commercial creamy peanut butters (with added oil and sugar) are fine.
• Stabilizing options: add 1–2 tablespoons of cream cheese (as written) for extra stability, or dissolve 1 teaspoon powdered gelatin in 1 tablespoon warm water and fold in for a firmer set.
• Texture cues: folding should leave the mousse airy and cohesive. If it looks curdled, stop folding and gently smooth with a spatula; chilling briefly can help it rebind.
• Surface finish: for glossy tops, smooth with an angled spatula and chill until set.

Creative Twists

• Vegan Peanut Butter Mousse: whip 1 cup aquafaba (chickpea liquid) to stiff peaks, fold into 1 cup smooth peanut butter and 1/4 cup powdered sugar; chill to set. Add 1–2 tablespoons melted vegan chocolate for a chocolate version.
• Chocolate Swirl: melt 2–3 ounces dark chocolate, cool slightly, fold a few tablespoons into the peanut butter mixture and layer mousse and chocolate for a ripple effect.
• Banana-Peanut Parfait: fold in 1/2 cup mashed ripe banana and layer with crushed graham crackers and sliced bananas — serve immediately.
• Salted Caramel Twist: fold in 2–3 tablespoons homemade or store-bought salted caramel and top with flaky sea salt for a sophisticated sweet-salty contrast.

Recipe Q&A

Q: Can I skip the powdered sugar or use a different sweetener?
A: Yes — you can reduce powdered sugar for less sweetness or substitute with an equal amount of powdered erythritol for lower net carbs. If using granulated sugar, dissolve it first into warm peanut butter to avoid grit.

Q: My mousse is too loose — how can I fix it?
A: Chill for at least an hour; if still too soft, fold in a tablespoon or two of softened cream cheese or dissolve 1 teaspoon gelatin in warm water and fold it in (allow to bloom and cool slightly first).

Q: Is this safe for people with nut allergies?
A: No — this recipe is peanut-based. For nut-free alternatives, try sunflower seed butter or soy nut butter (check labels for cross-contamination).

Q: Can I make this ahead for a party?
A: Yes — make up to 24 hours ahead and refrigerate in an airtight container; give it a gentle stir before serving. For best texture, add crunchy toppings just before serving.

Conclusion

If you’re looking for a quick, crowd-pleasing dessert that balances nostalgia and elegance, this peanut butter mousse is a winner — easy to make, endlessly adaptable, and deeply satisfying. Try the chocolate-peanut combination for a richer spin by referencing this popular peanut butter chocolate mousse recipe on The Kitchn, or see how the mousse works as a no-bake pie filling in this peanut butter mousse pie (no-bake) post from Crowded Kitchen. Share your variations and photos — I’d love to see how you make this recipe your own.

Peanut Butter Mousse

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• Author: recipechangegmail-com
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A silky, cloud-light peanut butter mousse that is indulgently nutty and perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup (roughly 258 g) smooth peanut butter
• 1 cup (240 ml) heavy cream (cold)
• 1/2 cup (60 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 cup (about 56 g) cream cheese, softened (optional)

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Instructions

1. Chill a medium mixing bowl and beaters in the freezer for 10–15 minutes.
2. In a large chilled bowl, beat the heavy cream on medium-high speed until stiff peaks form (about 3–4 minutes) and set aside in the fridge.
3. In another bowl, stir together the peanut butter, powdered sugar, and vanilla until smooth and evenly combined. If using cream cheese, beat it in at this stage until fully incorporated.
4. Fold a quarter of the whipped cream into the peanut butter mixture.
5. Gently fold in the remaining whipped cream until uniform and airy. Avoid overmixing.
6. Serve immediately or refrigerate for at least 1 hour to firm up.

Notes

Don’t overwhip the cream. If your peanut butter is very thick, microwave it for 10–15 seconds to soften before mixing.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 460
• Sugar: 16g
• Sodium: 200mg
• Fat: 40g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3.5g
• Protein: 12g
• Cholesterol: 50mg