There’s nothing wrong with breakfast for dinner. The plan was to have leftovers for dinner last night. Well that quickly turned into an eggs, hasbrowns, and waffles kind of night instead. With homemade peanut butter whipped cream and bourbon barrel maple syrup of course. I’m definitely not complaining!
Easy Peanut Butter Whipped Cream
- 8 oz Heavy Whipped Cream
- 2 TBS Powdered Sugar
- 2 TBS Creamy Peanut Butter
Whip the heavy cream until it’s beginning to form soft peaks, add powdered sugar and peanut butter and continue whipping until fully incorporated and stiff peaks form when lifting whisk out of bowl.
Enjoy!
Kaitlyn Brynae 