What I like most is its stability. It's not runny or oily and will hold up well when piped on cupcakes or cake and remains strong when dolloped on big cup of hot coffee. So, what makes this peanut butter whipped cream so amazing? It's my newest obsession I mentioned last week, peanut butter powder. I add it to my Greek yogurt, stir-frys, ice cream...anything I think it will enhance....which is a lot of things.
Place all ingredients in a bowl and beat until stiff peaks form. Place in the fridge and chill before adding to a piping bag. Or dollop immediately on your favorite dessert. However, I do prefer it once it has chilled for a bit.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 400 (97%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 27.6g||138 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 164.4mg||51 %|
|Sodium 45.6mg||2 %|
|Potassium 90mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.3g|
|Protein 2.5g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 414
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