I found this recipe and its now a favorite filling on my chocolate cakes. Its very very rich and very smooth
Peanut Butter Mousse
- 1 18-ounce jar creamy peanut butter (2 cups)
- 2 8-ounce packages cream cheese, room temperature
- 2 cups powdered sugar
- 2 tablespoons vanilla extract
- 2 cups chilled whipping cream
- Bring cream cheese to room temp.
- Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.
I loved this recipe. It is a favorite of almost everyone. thank you for your post.
I loved this filling, I added crushed reese cups inbetween 2 layers of filling. Everyone loved this cake! Thank-you for recipe
do you think this would hold up as icing under a thin layer of fondant?
Everybody I know loves this recipe. I use it for all me chocolate cakes. The best!!
This recipe is GREAT! It makes a lot of filling. It was so good though that I kept baking cakes and cupcakes until I ran out. My family, neighbors, and co-workers loved it!
This is still my most requested Peanut Butter filling. Thank you so much for sharing! It is also really yummy inbetween a banana cake with a simple chocolate ganache poured over the top!
Does anybody know how long this lasts (kept in the fridge)?
Horale! Props to you for this SWEET treat! I used it for my PB cupcakes and for my PB rosette cookies as a topping! THis was Delicioso!
Just used it as a filling in my cupcakes for work.....wonderful. I had difficulties with the whipping cream, I think it was too hot in the house, substituted it with cool whip (small container) and it was wonderful.
A+++++ This filling is fabulous - I am new to cake decorating/baking, but this is the best filling recipe I have tried! The filling doesn't 'get lost in the cake' like the pudding mixtures I've played with before - it's thick enough to truly seperate the layers but still light and fluffy! The peanut butter taste is there, but not overwhelming. Best of all - it's so EASY to make compared with similar recipes I've seen on other websites: no freezing, etc. Love it!! Thanks again!
Great recipe! Used this filling with my standard chocolate cake. Everyone loved it!
This is so good!! I used this as a filling in a chocolate cake and plan to use it for my own birthday cake this year :) I had quite a bit leftover, so I actually froze the leftovers and then pulled out a container, folded in some Cool Whip and poured into an Oreo pie crust for a peanut butter pie - that was fantastic as well!
This was sooooooo good!! I made a peanut butter cake used this and raspberry butter cream, tasted heavenly!!
This recipe sounds really yummy! I'm going to try it this weekend! Can anyone tell me how much it makes? I'm just doing a simple 2-layer, 8" round. Should I halve the recipe?
After not receiving any responses to my lat post I decided to try half of the recipe. Boy am I glad I did! I still have a lot left over! Half of the recipe made about 3 cups for me. Having said that, it is soooo good! :) It is rich, and goes perfectly with chocolate cake. Very good and I will make it again!
Have to say thanks for this recipe, I get requests for this more than any other flavor! I pair it with a dark choc fudge cake~ AMAZING!! It does make alot, although my husband doesn't mind, I usually have to throw him out of the kitchen (with his spoon in hand!) Thanks again!
I tried this recipe and really did not like it as much as my peanut butter buttercream icing recipe!! I only tasted it without trying it on the cake because I made the cake for a kid next door. The cake scraps from leveling cake were eaten up before I got the filling made so I had no cake left to try it on. Maybe it tasted better while eating the chocolate cake, I really do not know. But just tasting it by itself I am not a fan of this filling recipe at all!!
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