View Large Image Peanut Butter Mousse Recipe Get ingredients: 348 g (1 1/2 cups) cream cheese (room temperature) 357 g (1 1/2 cups) heavy whipping cream (35-40% butter fat, cold) 124 g (1 1/8 cups) icing sugar 387 g (1 1/2 cups) peanut butter (smooth) 1 g (1/8 tsp) salt 13 g (1 tbsp) vanilla extract (pure) stand mixer mixing bowl (medium) sifter spatula piping bag 1-cm star piping tip (eg. Wilton 1M or 4B) Fit the piping bag with the piping tip. Set aside. Sift into stand mixer bowl: 124 g (1 1/8 cups) icing sugar Attach the paddle to the stand mixer. Add to stand mixer bowl: 348 g (1 1/2 cups) cream cheese 387 g (1 1/2 cups) peanut butter 13 g (1 tbsp) vanilla extract 1 g (1/8 tsp) salt Mix on medium speed until creamy and light brown in colour (about 5 minutes). If you only have one stand mixer bowl, transfer the mixture to a medium mixing bowl. Set aside. Ensure the stand mixer bowl is completely clean and dry. Place the stand mixer bowl and whisk attachment in the freezer for at least 15 minutes. Attach the whisk to the stand mixer. Add to stand mixer bowl: 357 g (1 1/2 cups) heavy whipping cream Mix on medium speed until nearly stiff peaks form (about 10 minutes for 35% cream). Using a spatula, fold the cream into the peanut butter mixture until consistent and mostly smooth (about 4 minutes). Using a spatula, scoop the mousse into the piping bag. Store in an airtight container in the fridge until ready to use.
