Rustic Roots & Modern Finds

Light, fluffy, and perfect for layering

There are desserts that feel nostalgic… and then there are desserts that feel like a celebration.

This peanut butter mousse is both.

It’s rich without being heavy, sweet but balanced, and fluffy enough to layer beautifully into a trifle (which is exactly what we did for Ben’s birthday this year). It comes together with just four simple ingredients and transforms into something that feels bakery-level impressive.

If you love peanut butter and whipped cream together, this one is for you.

Why You’ll Love This Recipe

Only 4 ingredients, no baking required. Light, airy texture which is perfect for layering in trifles, cakes, or brownies.

It’s essentially stabilized whipped cream folded into a peanut butter cream cheese base — which means it holds its shape beautifully without feeling dense like frosting.

Ingredients:

• 1 cup creamy peanut butter (250 g)
• 1 cup powdered sugar (120 g)
• 8 ounces cream cheese, softened (226 g)
• 2 cups heavy whipping cream (480 g / 480 ml)

Optional:

• 1 teaspoon vanilla extract (or seeds from ½ vanilla bean)
• Small pinch of fine sea salt (highly recommended if your peanut butter is unsalted)

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How to Make Peanut Butter Mousse

Step 1: Make the Base

In the bowl of a stand mixer (or using a hand mixer), combine: Softened cream cheese, Peanut butter, Powdered sugar

Mix on medium speed until completely smooth and fluffy. Scrape down the sides of the bowl to make sure there are no hidden cream cheese lumps.

This mixture should be thick, creamy, and well blended.

Step 2: Whip the Cream

In a separate clean bowl, add: 2 cups cold heavy whipping cream

Whip on medium-high speed until medium peaks form. The cream should hold its shape but still look smooth and silky — not dry.

If using vanilla bean or extract, you can add it to the cream before whipping or during the final few seconds.

Step 3: Fold Gently

Add about one-third of the whipped cream into the peanut butter mixture and gently fold to lighten it.

Then add the remaining whipped cream and fold carefully until fully incorporated.

Do not overmix — you want to keep as much air in the mousse as possible.