peanut butter fluff

Instructions:

1. Place a metal mixing bowl and beaters in the freezer for 15 minutes. Note: This prevents the cream from warming up during friction
2. Pour the chilled heavy cream, vanilla extract, and powdered sugar into the cold bowl.
3. Whip on high speed until stiff peaks form. Note: Peaks should stand straight up when you lift the beater
4. In a separate bowl, whisk the creamy peanut butter and marshmallow fluff together.
5. Mix until the mixture is completely smooth and no streaks remain.
6. Gently fold the peanut butter mixture into the whipped cream using a rubber spatula.
7. Use a cut and fold motion, slicing through the center and lifting from the bottom. Note: Avoid stirring, as this will pop the air bubbles
8. Transfer the mixture to a glass container.
9. Refrigerate for 30 minutes until the fats firm up.