Making Peanut Butter Mousse

This mousse is a little rough looking, but what it lacks in appearance it more than makes up for in taste and texture. It’s like peanut butter, but in satin pillow form. Start by placing your soft butter in a mixer fitted with a paddle.

Beat until smooth and light in color, about a minute. Then add the peanut butter and beat about three minutes until perfectly smooth and even.

Scrape the mixture into a large bowl. Wash and dry the mixer bowl.

Whip your cream to stiff peaks and fold it into the peanut butter mixture.

Done! There, wasn’t that easy? This stuff is great for filling cakes, or just eating, ideally our of some edible chocolate cups. It will hold for several hours at room temperature, but pipes best after it’s just been made and is still slightly cool.

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6 Responses to Making Peanut Butter Mousse

  1. Melinda says:

    Joe -
    I looked under Pastry and under Pastry Components and could not find the proportions of butter, peanut butter, and whipping cream for this lovely decadent looking thing! Where can I find them?

    • joepastry says:

      Hey Melinda!

      I haven’t put it the archives yet. Just scroll down tonthe bottom of the page, hit the “older posts” button and scroll down to about the middle of the next page. It’s there.



  2. Liz says:

    Thanks for the recipe, looks easy! Any suggestions on good cake recipes or any other desserts to use this mousse?


    • joepastry says:

      This is fun as a filling for a layer cake iced with ganache (for true chocolate and peanut butter freaks the layers can be chocolate as well). Or you can ice a cake with it and fill the cake with Welch’s grape jelly. Roland Mesnier uses it in a jelly roll along with some grape jelly. I’ve tried that and it’s fun, provided the layer of jelly and peanut butter mousse are little more than scrapings. Otherwise it gets too sloppy.

      I’d think it would make a great fluffier-nutter sandwich, too. And what about an eclair filing? That could be really fun as well. Which makes me think of doughnuts…wow, I’m going to try that soon.

      How’s that?

      - Joe

  3. Doug Barnard says:

    Thanks for this, i’m definitely going to try making it!

    • joepastry says:

      Hm. There are much more effective ways to market than this sort of sneaky stuff, Doug. I can help with that. Send me an email and we’ll discuss it.


      - Joe

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