I love peanut butter and I love cream cheese, so this whipped peanut butter cream cheese filling is one of my FAVORITE fillings for chocolate cakes, cupcakes, or chocolate phyllo cups!
This peanut butter filling is super light and has great peanut butter flavor both from the peanut butter in the recipe as well as the cream cheese. Think peanut butter cheesecake, only way lighter and softer. It’s heaven! You’ll want to just eat it by the spoonful and forget all of your problems! 🙂
Because of the softness of this filling, I wouldn’t recommend it for a frosting on a cake…it’s just a little too soft probably. But for piping on top of cakes and cupcakes, as well as injecting into cupcakes or spreading between cake layers, it’s perfect. As an added bonus, it holds it’s shape when piped with a star piping tip for pretty swirls and stars.
How to Make Whipped Peanut Butter Cream Cheese Filling
First, chill your bowl and beaters in the freezer. (I like to use a hand mixer.)
Next, combine creamy peanut butter (don’t use all natural as the consistency isn’t as good), powdered sugar, and cream cheese in the chilled bowl until well combined. Slowly add the heavy cream while increasing to high speed. Beat until fluffy (about 1-2 minutes). The deliciousness is ready! Its that simple.
If you are using this as a filling for cupcakes, you can fill a disposable piping bag, snip the tip away, and insert into the center of the cupcake about halfway down and give the bag a squeeze for a couple of seconds. If you want to pipe the filling on top of your cakes or cupcakes, you can fit a piping bag with your tip of choice (I like large star tips like a Wilton 1M or 2D).
If you are using this whipped peanut butter filling in between cake layers, you should pipe a dam of the frosting that you are using about 1/2 inch from the edge of each cake layer before filling it with the soft filling. This keeps the filling from oozing out from the sides when you stack the cake layers.
I hope that you love this recipe as much as I do! Remember that you can also use this filling in chocolate phyllo cups as we did in this Whipped Peanut Butter Cream Cheese Cups recipe!
Love Peanut Butter? Make sure to check out our Peanut Butter Buttercream Recipe too! Perfect for frosting your cake and cupcakes!
Whipped Peanut Butter Cream Cheese Filling
This whipped peanut butter cream cheese frosting is soft, light, and has so much flavor! Perfect for filling chocolate cakes, cupcakes, and more!
Ingredients
- 8 oz Full Fat Cream Cheese (This is one package Philadelphia Cream Cheese)
- 1 1/2 cup powdered sugar, sifted
- 3/4 cup peanut butter
- 1 cup heavy cream
Instructions
- Chill the beaters (of hand mixer) or whisk attachment as well as a medium sized bowl in the freezer for about 10 minutes.
- In the the chilled bowl, add the cream cheese, powdered sugar, and peanut butter and mix on medium speed until well combined. Slowly add the heavy cream and beat until fluffy (a minute or two)
- Makes about 3 cups.
I used this to fill devil’s food cupcakes and it was a hit.
This was FANTASTIC! 🤗🤗🤗
This is awesome! I made a 2 layer peanut butter cake and used this recipe for the filling. It was a hit with my grandkids who love PB CAKE. I added chopped pb reeses’s pieces on top of the cake. I placed the filling in the refridgerator until I was really to fill the cake. Recipe is a keeper!
We used riches wip instead of heavy cream and it was delicious me and my grand daughter love it
TY for this recipe! I did adjust sugar to 3/4 cup of granulated, subbed 2T unsalted butter for the hvy cream, let the mixer beat the heck out of it for several minutes, then stirred in 2/3 cup chopped peanuts. It’s light & fluffy & scrumptious. PS, skipped chilling bowl & beater. Wanted cream cheese to be malleable.
I made this today and it was great for my cupcakes. Will the cupcakes need refrigerated or can the frosting be left at room temperature?
I used this as a dip for strawberries. Great dish for parties or just hanging out with friends.
I used this from a peanut butter banana cream layer cake. This will be one of my go-tos for sweet treats now! Thanks so much for the recipe!
I used this for cream horn filling. Dipped the top of the horns in chocolate and piped it in. Was a huge hit!