Dessert

Baked Alaska Cups: Remaking a Classic 1950s Dessert

by liz · May 2, 2020

Baked Alaska Cups recipe — Photo by Meals.com

If you’re like me, you have nostalgic taste buds and you remember Baked Alaska being a fancy dessert your mom only made for special dinner parties. It went very well with an Old Fashioned cocktail, Beef Wellington and brightly colored polyester pantsuits. She probably learned how to make this dessert from her mom, who impressed her 1950s dinner guests even more than her daughter did.

This dessert is a version of ice cream cake that’s finished by flash-baking it in a very hot oven to brown the outside, keeping the inside frozen. It has Swiss and French origins, then migrated to America with several modifications, like replacing the outer pastry crust with whipped egg-whites with sugar — otherwise known as meringue. The dessert picked up its current name by a pastry chef in New York, who made it famous during the time the U.S. acquired the Alaska territory.

This Baked Alaska Cups recipe uses brownies for the cake portion, strawberry ice cream, then classic meringue in individual serving cups — canning jars work very well for this! And it’s easier than you think. You can make them ahead of time, then store the cups in the freezer until dessert time. Just pop them in a 500-degree oven for 2 minutes and your guests can enjoy their own retro-chic treat. (And don’t worry; canning jars were made to withstand extreme cold and heat, as well as going in between.) The combination of frozen ice cream and brownie with hot meringue is sublime.

Baked Alaska Cups from Meals.com

Ingredients for 6 servings:

Nonstick cooking spray
1 box (18.3 ounces) brownie mix or your favorite brownie recipe
3 cups Strawberry Ice Cream, slightly softened
3/4 cup pasteurized egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup granulated sugar
1/2 teaspoon vanilla extract

Directions:

PLACE six 8-ounce custard cups on baking sheet; set aside.

SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.

PREPARE brownie mix (or your favorite brownie recipe) according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter. (If you’re using canning jars, you can use the jar to cut the brownies to correct size: turn jar upside down, press into brownies, turn back over and press brownie down with spoon, as shown above).

PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup, as shown above. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.

BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form, as shown above. Slowly add sugar and vanilla; continue beating until glossy peaks form.

REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome, as shown above.

PREHEAT oven to 500° F.

BAKE for 2 minutes or until meringue is browned, as shown above. Serve immediately.

Baked Alaska Cups

Author: Meals.com

Recipe type: Dessert

Prep time: 15 mins

Total time: 15 mins

Serves: 6 servings

This Baked Alaska Cups recipe uses brownies for the cake portion, strawberry ice cream, then classic meringue in individual serving cups — canning jars work very well for this! And it's easier than you think. You can make them ahead of time, then store the cups in the freezer until dessert time. Just pop them in a 500-degree oven for 2 minutes and your guests can enjoy their own retro-chic treat. The combination of frozen ice cream and brownie with hot meringue is sublime.

Ingredients

Nonstick cooking spray
1 box (18.3 ounces) brownie mix or your favorite brownie recipe
3 cups Strawberry Ice Cream, slightly softened
¾ cup pasteurized egg whites, at room temperature
½ teaspoon cream of tartar
⅔ cup granulated sugar
½ teaspoon vanilla extract

Instructions

PLACE six 8-ounce custard cups on baking sheet; set aside.
SPRAY 11 x 7-inch baking pan with nonstick cooking spray; line pan with foil, allowing foil to hang over edges of pan. Spray foil with nonstick cooking spray.
PREPARE brownie mix according to package directions; spread in prepared pan. Bake according to package directions. Cool completely in pan; lift brownie from pan using foil overhang. Cut into six rounds with a 3-inch diameter cookie or biscuit cutter.
PLACE each brownie round in the bottom of the custard cups. Top with ½ cup of slightly softened ice cream and smooth to sides of cup. Place on baking sheet and freeze for at least 1 hour and up to 24 hours.
BEAT egg whites in an electric mixer with whisk attachment on medium speed until foamy. Add the cream of tartar; continue to beat until soft peaks form. Slowly add sugar and vanilla extract; continue beating until glossy peaks form.
REMOVE cups from freezer. Spoon the meringue evenly over the top of each cup (roughly ½-3/4 cup each), covering the top completely and swirling the meringue into a high dome.
PREHEAT oven to 500° F.
BAKE for 2 minutes or until meringue is browned. Serve immediately.

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Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

by liz · Mar 1, 2019

One of my favorite Easter sweets is panna cotta, or Italian “cooked cream.” It’s an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests

Ingredients for 4 servings:

PANNA COTTA

3 tablespoons water
1 envelope (7 grams) unflavored gelatin
1 can (12 fluid ounces) Evaporated Milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup crushed BUTTERFINGER BITES Candy

NESTS

1 cup shredded sweetened coconut
4 drops green liquid food coloring
2 drops yellow liquid food coloring
BUTTERFINGER NestEggs

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Butterfinger Panna Cotta with Easter Egg Nests

Author: Meals.com

Recipe type: Dessert

Serves: 4

Scrumptious Italian dessert with chocolate for spring or Easter!

Ingredients

PANNA COTTA:
3 tablespoons water
1 envelope (7 grams) unflavored gelatin
1 can (12 fluid ounces) Evaporated Milk
¼ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup crushed BUTTERFINGER BITES Candy
NESTS:
1 cup shredded sweetened coconut
4 drops green liquid food coloring
2 drops yellow liquid food coloring
BUTTERFINGER NestEggs

Instructions

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.
PLACE water in a small bowl; add gelatin and let stand to soften.
PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.
POUR into prepared ramekins; sprinkle with crushed Butterfinger.
REFRIGERATE for 2 hours or until panna cottas are firm.
FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.
TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

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Caramel Coconut Cookie Ice Cream Pie Recipe

by liz · Jun 9, 2018

When summer rolls around, there is one dessert I really crave — ice cream. I love to make ice cream in all it forms: ice milk, frozen yogurt, sorbet, granita, etc. And when I need a dessert to please a group, ice cream pie is one of the easiest ways to turn this iconic summer treat into a dessert for all.

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer’s & Edy’s new summer Slow Churned flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter (see full recipe below).

And just think of the twists you can make on this pie crust recipe! Here are some ideas:

Instead of chocolate graham crackers, use honey or cinnamon graham crackers or any of your favorite crunchy cookies (ginger snaps, thin mints, milanos, etc.)
Instead of coconut flakes, use powdered caramel creamer or coffee mix, finely chopped ginger or any citrus zest.

And in the topping, I can think of many fun ingredients:

Add softened cream cheese to give it a frosting taste
Add a dash of any kind of flavored schnapps, maple syrup or almond flavoring
Use chocolate sauce or fresh fruit instead of caramel.

The possibilities are limitless when you think of all the ice cream flavors available! And don’t forget you can make just about any ice cream flavor you want. I’m looking forward to these additional summer flavors from Dreyer’s/Edy’s:

3 Stripes You’re Out (Grand only) – vanilla ice cream with mixed berry and strawberry swirls
Sunny Salted Caramel Pretzel (Grand and Slow Churned) – vanilla ice cream with a salted caramel swirl and pretzel pieces
German Chocolate Cake Spectacular (Grand and Slow Churned) – chocolate ice cream with a caramel coconut swirl and brownie pieces
Take the Cake (Slow Churned only) – yellow cake-flavored light ice cream with a frosting swirl and multi-colored sprinkles

I don’t know about you, but I can think of a different ice cream pie I can make each week of summer! It’s definitely going to be a good one at my house.

Caramel Coconut Cookie Ice Cream Pie from Meals.com

Ingredients for 8 servings:

CRUST

9 large chocolate graham cracker rectangles, broken into rough pieces
1/4 cup shredded coconut
2 tablespoons granulated sugar
1/4 cup coconut oil, melted
2 tablespoons unsalted butter, melted

FILLING

1 container (1.5 quarts) DREYER’S or EDY’S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened

TOPPING

1 cup heavy cream, chilled
2 tablespoons granulated sugar
1/3 cup toasted coconut
1/2 cup caramel ice cream topping

Directions:

PREHEAT oven to 325° F.

FOR CRUST:

PLACE graham crackers, coconut and sugar in food processor or blender; cover. Honey grahams are shown above.

Process for 30 seconds or until mixture resembles fine crumbs.

Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.

FOR FILLING:

SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm, as shown above.

FOR TOPPING:

PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping (above shows chocolate sauce). Cut into slices; serve immediately.

Caramel Coconut Cookie Ice Cream Pie

Author: Meals.com

Recipe type: Dessert

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer's & Edy's new summer Slow Churned flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter.

Ingredients

CRUST
9 large chocolate graham cracker rectangles, broken into rough pieces
¼ cup shredded coconut
2 tablespoons granulated sugar
¼ cup coconut oil, melted
2 tablespoons unsalted butter, melted
FILLING
1 container (1.5 quarts) DREYER'S or EDY'S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened
TOPPING
1 cup heavy cream, chilled
2 tablespoons granulated sugar
⅓ cup toasted coconut
½ cup caramel ice cream topping

Instructions

PREHEAT oven to 325° F.
FOR CRUST:
PLACE graham crackers, coconut and sugar in food processor or blender; cover. Process for 30 seconds or until mixture resembles fine crumbs. Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.
BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.
FOR FILLING:
SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm.
FOR TOPPING:
PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping. Cut into slices; serve immediately.

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Strawberry Rosemary Goat Milk Ice Cream

by liz · Jun 1, 2018

Ever since summer rolled around, I’ve been crazy for ice cream. Armed with my candy-apple red Cuisinart ice cream maker (so much better than a red sports car) nothing can stop me!

I’ve been trying everything in that machine: egg nog ice cream, goat milk ice cream, rosemary infused ice cream with strawberries, ice milk with balsamic & vanilla bean and plum sorbet (with plums straight off my tree).

After having sheep cheese ice cream in Basque country this spring, I’m not satisfied with merely cow’s milk ice cream: I need more gamey flavor! It’s surprisingly good in ice cream, because adding sugar and other ingredients, heating it on the stove, then freezing it makes it much milder than you think. Goat milk ice cream has become my favorite, shown above, with its creamy texture and mild flavor, using this recipe I found online.

I use this recipe as a base, add local honey and herbs from my garden – like rosemary or basil – to the milk while it heats, then take it off the stove and add a lid to let it steep before cooling. I love this unique flavor addition! And I love to top it with summer berries or add strawberries to the ice cream mixer, as shown above. Or I top it with plum compote. The next day, I can’t resist pouring the compote into the ice cream machine to try it as a frozen sorbet treat. Nothing is safe, I tell you.

Strawberry Rosemary Goat Milk Ice Cream

Ingredients:

1 fresh free-range egg
1/2 cup honey
1/8 teaspoon sea salt
1 cup half-and-half
1 quart fresh goat’s milk
1 rosemary sprig
2 cups chopped strawberries

Directions:

Heat sauce pan on stove over medium heat. Whisk the egg, then add it, honey, salt, half-and-half, milk and rosemary to the pan.

Heat slowly, stirring with wooden spoon, just to a simmer (not boiling), then take off heat and cover with a lid for 10 minutes.

Discard rosemary. Cool milk mixture in fridge or freezer until cold.

Pour into ice cream machine and freeze according to machine’s directions. Add strawberries while ice cream is freezing in machine, or use as a topping.

Happy National Ice Cream Day!

First-time Chocolate Soufflé for a First-time Valentine

by liz · Feb 3, 2018

Helping in the Nestlé Kitchens gets me big benefits: lots of recipes that need tasting plus I get to watch Chris cook (her tips are even better live!) and what better month than February, a chocoholic’s dreama chocoholic’s dream.

After tasting Chris’ Make-Ahead Chocolate Soufflés and hearing how easy it was, I decided to attempt my very first soufflé. And, I had just the Valentine to impress; this would be our first Feb 14 together.

I used a recipe for two servings (omitting the Treasure). The ingredient list was short, the instructions looked easy and watching Chris’ video below made me feel really confident.

I love to cook – but I don’t bake a lot – so halfway through I realized I didn’t have a mixer! I had to beat the egg whites by hand; they didn’t form stiff peaks so I was afraid the soufflés wouldn’t rise. With only a few minutes to spare, I pulled them from the oven and ran to meet my date.

They were delicious. Perfectly baked on top, so rich and just a tiny bit gooey in the middle. They didn’t rise as much as the photo, but they peeked over the top which was pretty darn good for a first try. My date was sufficiently impressed. It helps to walk in smelling like warm chocolate soufflé. 🙂

The next day, I made it for my girlfriends and doubled the recipe. It was so easy I did it from memory!

Links:

Rich Chocolate Buttermilk Layer Cake Recipe

by liz · Oct 17, 2015

Buttermilk is beloved in recipes for its ability to make rich, moist cakes and this Rich Chocolate Buttermilk Layer Cake is one of my favorite cake recipes ever. It’s easier to make a layer cake than I ever thought, and it’s really impressive — great to make for friends’ birthdays! It’s also a perfect way to use up all your family’s leftover Halloween candy.

You can also change up the frosting/crushed candy combo however you like. Here are some ideas:

Reese’s candies + peanut butter frosting
Thin mint cookies + vanilla frosting
Almond cookies + dulce de leche caramel frosting

The possibilities are endless! And don’t forget to get my delectable peanut butter frosting recipe here!

Rich Chocolate Buttermilk Layer Cake

Ingredients:

3/4 cup Baking Cocoa, plus extra for coating pans
2 1/4 cups cake flour
2 teaspoons baking soda
1 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
1/2 cup brewed coffee or water
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
2 cups superfine sugar
4 large eggs, at room temperature
2 to 3 containers (16 ounces each) prepared chocolate frosting or about 3 3/4 to 5 1/2 cups homemade (try it with this delicious peanut butter frosting)
2 to 3 candy bars, finely chopped (it’s great with Butterfinger, Crunch or Baby Ruth)

Directions:

PREHEAT oven to 350° F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.

SIFT flour, ¾ cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.

BEAT butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.

TO ASSEMBLE: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about a quarter of the chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with another quarter of the chopped candy bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the “crumb coat”; it doesn’t have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press remaining chopped candy around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.

Rich Chocolate Buttermilk Layer Cake

Recipe type: Dessert

Prep time: 30 mins

Cook time: 25 mins

Total time: 55 mins

Serves: 12 servings

Buttermilk is beloved in recipes for its ability to make rich, moist cakes and this Chocolate Buttermilk Layer Cake is one of my favorite cake recipes ever.

Ingredients

¾ cup Baking Cocoa, plus extra for coating pans
2¼ cups cake flour
2 teaspoons baking soda
1 teaspoon fine salt
1¼ cups buttermilk, at room temperature
½ cup brewed coffee or water
2 teaspoons vanilla extract
1 cup unsalted butter, at room temperature
2 cups superfine sugar
4 large eggs, at room temperature
2 to 3 containers (16 ounces each) prepared chocolate frosting or about 3¾ to 5½ cups homemade
2 to 3 Candy Bars, finely chopped

Instructions

PREHEAT oven to 350° F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
SIFT flour, ¾ cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.
BEAT butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.
TO ASSEMBLE: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about a quarter of the chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with another quarter of the chopped candy bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press remaining chopped candy around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.

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Luscious Peanut Butter Frosting & Filling Recipe

by liz · Oct 17, 2015

If you’ve ever made a chocolate cake, or even a chocolate triple-layer cake, without adding peanut butter frosting (or filling between the layers), you haven’t lived. Much like the famous candy that marries chocolate and peanut butter so well, this frosting pairs just as exceptionally with chocolate cake. So here you go…and you’re welcome.

Chocolate layer cake recipe up next….stay tuned!

Peanut Butter Frosting

Ingredients:

1 1/2 C.s heavy whipping cream
1/4 C. granulated sugar
8 ounces cream cheese, softened
1 C. creamy peanut butter
1 C. powdered sugar, sifted

Directions:

In medium mixer bowl, beat heavy cream and granulated sugar on medium-high speed until stiff peaks form; set aside. In large mixer bowl, beat cream cheese, peanut butter and powdered sugar on medium speed until smooth and creamy. Reduce mixer speed to low and add the whipped cream, beating until just blended.

Luscious Peanut Butter Frosting & Filling

Author: Liz Dodder

Recipe type: Dessert

Prep time: 10 mins

Total time: 10 mins

Just as the famous chocolate/peanut butter candy professes, this peanut butter frosting was meant for chocolate cake.

Ingredients

1½ C.s heavy whipping cream
¼ C. granulated sugar
8 ounces cream cheese, softened
1 C. creamy peanut butter
1 C. powdered sugar, sifted

Instructions

In medium mixer bowl, beat heavy cream and granulated sugar on medium-high speed until stiff peaks form; set aside. In large mixer bowl, beat cream cheese, peanut butter and powdered sugar on medium speed until smooth and creamy. Reduce mixer speed to low and add the whipped cream, beating until just blended.

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