Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Peanut Butter Whipped Cream Filling Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 278g | |
| Calories 693 | |
| Calories from Fat 398 | 57% |
| Total Fat 45.34g | 57% |
| Saturated Fat 28.19g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 142mg | 6% |
| Potassium 219mg | 6% |
| Total Carbs 68.65g | 18% |
| Dietary Fiber 0.1g | 0% |
| Sugars 47.8g | 32% |
| Protein 6.55g | 10% |
Ingredients Convert Measures
- 1 c. peanut butter chips
- 1/3 c. lowfat milk
- 1 1/2 c. miniature marshmallows
- 1 c. heavy cream
- 1/2 teaspoon vanilla
Directions
- Place peanut butter chips, lowfat milk and marshmallows in top of double boiler over simmering water and stir till marshmallows and chips are completely melted. Cold to lukewarm. Whip heavy cream till stiff; mix in vanilla and peanut butter mix. Use to fill cake.
