Creamy Peanut Butter Filling
Introduction
There’s a warm, nutty aroma that rises the moment you scoop into this creamy peanut butter filling — a smell that promises comfort and a little indulgence. The first taste is rich and mellow, the peanut butter’s roasted sweetness balanced by a light cloud of whipped cream; the texture is both velvety and airy, like a mousse that still holds a satisfying body. Close your eyes and you’ll imagine spooning it between cake layers, piping it into cupcakes, or enjoying it chilled by the spoonful on a quiet morning.
This filling is perfect for cozy breakfasts turned a touch decadent, last-minute party desserts, or as a festive addition to holiday treats. If you love simple recipes that transform everyday peanut butter into something elegant, you’ll find yourself making it again and again. For a sweet-and-savory brunch spread, try pairing it with a rich main like this cheesy garlic butter chicken bowtie pasta and balance the meal with a light dessert finish.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 8 (about 1/4 cup per serving)
- Difficulty Level: Easy — no baking required
Nutritional Breakdown
Estimated nutrition per serving (1/8 of full recipe):
- Calories: ~322 kcal
- Protein: ~8.7 g
- Carbohydrates: ~14.8 g
- Total sugars: ~11.1 g
- Dietary fiber: ~1.9 g
- Total Fat: ~26.9 g
- Saturated Fat: ~10.1 g
- Sodium: depends on peanut butter brand (estimate 90–150 mg)
Notes on accuracy and health context:
- These estimates were calculated using standard food composition values from USDA FoodData Central and rounded for readability. Nutrient content will vary by brand (especially peanut butter and heavy cream). For precise tracking, enter your exact ingredient brands into a nutrition calculator or app.
- Because this filling uses heavy cream and peanut butter, it is calorie- and fat-dense. The Mayo Clinic and other health authorities recommend limiting saturated fat to less than 10% of total calories — for a 2,000-calorie diet, that’s roughly 20 g saturated fat per day. Enjoy this filling in modest portions as part of a balanced diet.
- For additional general nutrition guidance on added sugars and portion control, see resources from the CDC and the American Heart Association.
Why You’ll Love It
This recipe nails a few irresistible things at once:
- Flavor & Aroma: The toasted, nutty depth of peanut butter combined with vanilla creates nostalgic comfort — like childhood sandwiches, but refined.
- Texture Contrast: Airy whipped cream lightens dense peanut butter into a spreadable, pipeable filling that still tastes substantial.
- Ease & Speed: Ready in about 10 minutes with no cooking or tempering required — perfect for last-minute dessert assembly or when you want an elevated topping with minimal fuss.
- Versatility & Sharing: Use it in layer cakes, cupcake centers, trifles, or serve in small cups at gatherings. It invites communal indulgence and compliments many occasions, from casual coffee dates to holiday dessert tables.
How to Make Creamy Peanut Butter Filling
Ingredients
- 1 cup creamy peanut butter (smooth)
- 1/2 cup powdered sugar
- 1 cup heavy cream (chilled)
- 1 teaspoon vanilla extract
Optional ingredients and substitutions
- For extra stability: 2 tablespoons cream cheese (softened) or 1 teaspoon unflavored gelatin dissolved in 1 tablespoon warm water (use gelatin if freezing/piping far in advance).
- Less sweet: reduce powdered sugar to 1/3 cup or substitute powdered erythritol 1:1.
- Nut-free: use sunflower seed butter (taste will differ).
- Lighter dairy: substitute chilled whipping cream (lower fat) but results will be slightly less rich; for vegan, use 1 cup chilled full-fat coconut cream whipped, and replace peanut butter with almond or cashew butter if desired.
Method & Process
- In a medium mixing bowl, combine 1 cup creamy peanut butter and 1/2 cup powdered sugar. Stir with a spatula until the mixture is smooth and homogenous. If using cream cheese, beat it with the peanut butter and sugar until smooth first.
- In a separate chilled bowl, pour 1 cup heavy cream and add 1 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form — the cream should hold but still be soft.
- Gently fold a third of the whipped cream into the peanut butter mixture to lighten it. Use a rubber spatula and fold with broad strokes to preserve air.
- Fold in the remaining whipped cream until fully incorporated and the mixture is smooth with no streaks.
- Taste and adjust sweetness or vanilla. If the filling needs more structure for piping, chill 15–30 minutes in the refrigerator; if using gelatin, add it before folding (dissolve, cool slightly, then fold in).
- Use immediately between cake layers, spoon into pastry shells, or chill and serve as a mousse.
Practical tips
- Avoid overmixing after folding to keep the filling light and airy.
- Chill bowls and beaters beforehand for faster, more stable whipping.
- If the filling feels too loose after folding, refrigerate 20–30 minutes to firm up before piping.
Best Pairings
- Cakes & Cupcakes: Sandwich between chocolate or banana cake layers; it’s especially lovely with dark chocolate (peanut butter + chocolate is classic).
- Breakfast or Snack: Spread on warm toast or use as a topping for pancakes; add banana slices for a quick treat.
- Beverages: Pair with strong coffee or a cold glass of milk; the bitterness of black coffee highlights the filling’s sweet nuttiness.
- Dessert Boards: Serve as a dip with sliced apples, pretzels, graham crackers, or shortbread cookies for gatherings.
- For a hearty brunch spread, this sweet filling is a lovely contrast to savory mains like this creamy cheesy chicken bowtie pasta — create a full menu of comfort.
Shelf Life & Storage
- Room temperature: Not recommended longer than 2 hours (per USDA food safety guidance) because the filling contains dairy.
- Refrigeration: Store in an airtight container for 3–5 days. If you’ve stabilized with cream cheese or gelatin, it can be towards the longer end of that range.
- Freezer: Freeze up to 2 months. Freeze in a sealed container; thaw overnight in the refrigerator. Texture may lighten slightly after thawing — re-whip briefly if needed to restore some volume (do not overwhip).
- Tip: Label with the date and portion before freezing so you can use the oldest first.
Chef’s Advice
- Peanut butter choice matters: Pick a high-quality creamy peanut butter without excess oil separation or too much added sugar. Natural peanut butter works but may require more mixing.
- Whip cream control: Stop whipping when soft peaks form — the cream will finish firming slightly as it sits and after folding. Overwhipping makes the folding process harder and can lead to curdling.
- Stabilize for piping: If you plan to pipe intricate decorations or need the filling to hold up at room temperature for an event, add 2 Tbsp softened cream cheese or use a small amount of gelatin dissolved and cooled before folding.
- Flavor balance: A tiny pinch of flaky sea salt brightens the flavors. If using salted peanut butter, taste before adding more salt.
- Temperature matters: Work with chilled cream and cool bowls to make whipping faster and more consistent.
Recipe Variations
- Chocolate-Peanut Butter: Fold in 2–3 tablespoons finely melted and cooled dark chocolate or 2 tablespoons cocoa powder sifted into the peanut butter mixture for a chocolate swirl or full flavor.
- Vegan Coconut-Peanut: Substitute whipped full-fat coconut cream (chilled and scooped) for heavy cream and use powdered coconut sugar or confectioners’ erythritol. Keep peanut butter as-is or use almond butter for a different profile.
- Salted Caramel Swirl: Mix in 2 tablespoons of homemade or store-bought caramel sauce and sprinkle with flaky sea salt for a sweet-salty finish.
- Lighter Option: Replace heavy cream with an equal volume of whipped aquafaba (chickpea brine) sweetened slightly — texture will be lighter but less rich. Add stabilizers if needed.
- Fruit-Infused: Fold in 1/3 cup mashed roasted bananas or a raspberry purée for a fruity contrast that also cuts richness.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes — make and refrigerate up to 3–5 days. If frozen, use within 2 months. Chill before serving and re-whip lightly if loosened.
Q: My filling separated or looks grainy — what happened?
A: Overmixing or overwhipping after folding can break the emulsion. Chill briefly and gently re-fold to reincorporate; if too far gone, start with fresh whipped cream and fold again.
Q: How can I make it pipeable for decorations?
A: Add 2 Tbsp softened cream cheese for body or use gelatin (1 tsp dissolved in 1 Tbsp warm water) to stabilize before folding. Chill briefly before piping.
Q: Is there a lower-sugar version?
A: Reduce powdered sugar to 1/3 cup or use powdered erythritol; note texture and sweetness will change slightly.
Q: Can I use crunchy peanut butter?
A: Yes, for texture contrast. If piping, you may want to strain or blend the peanut butter briefly so chunks don’t clog tips.
Conclusion
If you want an effortless way to upgrade cakes, cupcakes, or simple desserts, this creamy peanut butter filling is a fast, flexible solution that tastes luxurious while being surprisingly simple to make. Try it this weekend and share your tweaks and photos — I love seeing how readers personalize the base recipe. For another take on a decadent peanut butter-style filling, see this detailed version on Peanut Butter Filling | What’s Cookin’ Italian Style Cuisine, and for a quick five-minute approach to similar fillings, check out 5 Minute Creamy Peanut Butter Filling for Cakes and Desserts.
Print
Creamy Peanut Butter Filling
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A luxurious and velvety peanut butter filling perfect for cakes, cupcakes, or enjoying by the spoonful.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 cup heavy cream (chilled)
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine peanut butter and powdered sugar. Stir until smooth.
- In a separate chilled bowl, whip heavy cream and vanilla extract until soft peaks form.
- Fold a third of the whipped cream into the peanut butter mixture to lighten it.
- Fold in the remaining whipped cream until fully incorporated.
- Taste and adjust sweetness or vanilla. Chill if needed for structure before using.
Notes
For added stability, use cream cheese or gelatin. Adjust sugar for desired sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 322
- Sugar: 11.1g
- Sodium: 120mg
- Fat: 26.9g
- Saturated Fat: 10.1g
- Unsaturated Fat: 16.8g
- Trans Fat: 0g
- Carbohydrates: 14.8g
- Fiber: 1.9g
- Protein: 8.7g
- Cholesterol: 0mg
