Monday, July 30, 2012

Peanut Butter Whipped Cream

MHS: This recipe was part of the Culinary Arts course (Spring 2012)

Whipped Cream:
½ C    heavy cream
1½ T   powdered sugar
¼ tsp  vanilla

Peanut Butter Sauce:
¾ C    creamy peanut butter
¼ C    powdered sugar
¼ C    heavy cream
½ tsp  vanilla

Combine first three cream, sugar and vanilla, beat until thick.
In small bowl combine remaining ingredients and blend until smooth and creamy.
Gently fold peanut butter mixture into whipped cream.

For a chocolate peanut butter cream pie:
Prepare chocolate pudding (use a little extra cornstarch for a thicker pie filling). Pour pudding into a prepared graham cracker crust; chill completely. Gently spread peanut butter whipped cream over chilled chocolate cream layer. Garnish with additional whipped cream, chocolate chips, mini Peanut Butter Cups (or quartered full-size Peanut Butter Cups); drizzle with chocolate sauce, extra peanut butter sauce, etc.

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