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Peanut Butter Mousse

Updated: Apr 5, 2021

Yield: 5 lbs. 10 oz or 2.5 kilograms


What you need.....

2 cups (480 ml) heavy cream

21⁄2 pounds (1.1 kg) smooth peanut butter

11⁄2 pounds (680 g) cream cheese, at room temperature

1 pound (455 g) light brown sugar

2 tablespoons vanilla extract

How you make this...


1.) Whip the heavy cream to stiff peaks and place in cooler.

2.) Place the peanut butter, cream cheese, brown sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix on low until fully incorporated.

3.) Fold whipped cream into peanut butter mixture.

4.) Store covered in the refrigerator.

5.) Mousse will keep in the refrigerator for one week.






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4 Comments


To yield 32 oz instead of 90 oz, use this conversion!

  • 2/3rds cups heavy cream

  • ~13 and 1/3rds oz peanut butter (or 5/6ths lbs)

  • 8 oz cream cheese (or 1/2 lbs)

  • ~5 and 1/3rds oz brown sugar (or 1/3rd lbs)

  • 2 tsps vanilla

Love this recipe, thanks for posting it!

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Hi JJR and team ! What type of peanut butter do you use ? I mean, is it plain natural peanut butter or is it the one with added sugar in it ? I know it makes a bit difference so I don't want to mess up... Thanks !

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You can actually use either one. I usually just use Jiff!

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nhutchinson26
nhutchinson26
Nov 21, 2020

Hey JJR & The Muffin Tops☺....Love your work n the vibe of the crew😃😂😅😆....I enjoy hoth ur creations and the conversations.....Looking forward to your next You've Been Desserted YouTube Channel video.....eagerly awaiting😀😀.

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