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.