View Large Image Peanut Butter Mousse Recipe Get ingredients: 12 oz (1 1/2 cups) cream cheese (room temperature) 4.5 oz (1 1/8 cups) powdered sugar 14.25 oz (1 1/2 cups) peanut butter (smooth) 3 tsp vanilla extract 1/8 tsp salt 12 oz (1 1/2 cups) heavy whipping cream (35-40% butter fat, cold) stand mixer sifter spatula piping bag piping tip 1 tsp, 1/8 tsp Fit a piping bag with a 1-cm star tip (eg. Wilton 1M or 4B). Twist the bottom of the piping bag lightly (to prevent the mousse from leaking out). Set aside. Sift into mixer mixing bowl: 4.5 oz (1 1/8 cups) powdered sugar Attach the paddle to the mixer. Add to mixer mixing bowl: 12 oz (1 1/2 cups) cream cheese 14.25 oz (1 1/2 cups) peanut butter 3 tsp vanilla extract 1/8 tsp salt Mix on low-to-medium speed until creamy and light brown in colour (about 5 minutes). Transfer the mixture to a medium mixing bowl. Set aside. Make sure the mixer mixing bowl is completely clean and dry. Place the mixer mixing bowl and whisk attachment in the freezer for at least 15 minutes. Attach the whisk to the mixer. Add to mixer mixing bowl: 12 oz (1 1/2 cups) heavy whipping cream Mix on low-to-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). Scoop the mousse into the piping bag. Tie off the piping bag (so the mousse doesn't spill out the top). Store in the fridge until ready to use.
