Peanut Butter Fluff Fat Bombs
Try this Peanut Butter Fluff Fat Bombs recipe, or contribute your own.
Try this Peanut Butter Fluff Fat Bombs recipe, or contribute your own.
- Carbohydrate 10.3577523560502 g
- Cholesterol 124.73790164 mg
- Fat 52.9379668258328 g
- Fiber 1.67999999857981 g
- Protein 13.7509668733812 g
- Saturated Fat 24.7587299833719 g
- Serving Size 1 1 recipe (143g)
- Sodium 368.956876599976 mg
- Sugar 8.67775235747037 g
- Trans Fat 6.252096698688 g
- Calories 559 calories
Step-by-step
- Whip heavy whipping cream until it forms stiff peaks in a medium mixing bowl then set aside.
- In a separate bowl add cream cheese, peanut butter, vanilla, and stevia and mix on medium speed until smooth.
- Add the cream cheese mixture to the whipped cream then mix on medium speed until fluffy.
- Grate chocolate shavings on top.
- Best if kept in the refrigerator overnight and served the next day.
Scaling Proportions Accurately
Heavy whipping cream requires precise handling when scaling volumes up or down. Whipping a single half-cup yields approximately one full cup of aerated volume due to fat globules trapping air bubbles. Doubling this recipe means expanding the mixing vessel proportionally to prevent splatter during the medium-speed whipping phase. Cream cheese must sit at room temperature for roughly thirty minutes before blending to eliminate lumps. Cold cream cheese resists smooth incorporation with peanut butter and sweetener. Maintain a consistent ratio of dense fats to whipped dairy to preserve the structural integrity of the final mixture.
Dietary Adjustments and Storage
Natural peanut butter containing only peanuts and salt yields the most predictable emulsion. Stevia packets vary significantly in concentration across brands, so taste the cream cheese base before folding in the whipped cream. For dairy-free modifications, substitute full-fat coconut cream for the heavy whipping cream and vegan cream cheese blocks. Chill the finished dessert in the refrigerator overnight to allow the saturated fats to firm up completely. Consume within five days for optimal texture.
