loading
Ingredients:

1 cup butter, softened (room temp butter works best...its easiest to get fluffy)
1 cup peanut butter
1 TB vanilla extract
4 cups powdered sugar
1/4 cup whole milk

Instructions:

In your stand mixer with the paddle attachment, whip the butter and peanut butter until smooth.  Slowly add in the powdered sugar in 1/2 cup increments.    Add the milk and vanilla and whip until very smooth and spreadable.  Store in the fridge.  Can be made up to 3 days ahead of time.

Notes:   This frosting was a happy accident :).  I set out to make vanilla buttercream, but I thought it was too sickly sweet after tasting it.   I threw in a cup of peanut butter to mellow out the sweetness and it was AMAZING.  My 3 year old licked the spoon, the bowl, and kept asking for more.    The "cupcakes" in the photo are actually parfaits.  I made homemade gluten-free chocolate cupcakes and homemade chocolate pudding.  I crumbled the cupcakes and layered the cake crumbs with chocolate pudding in these sturdy paper cups, then topped with the frosting.   They were delicous and tasted sort of like a Reeses Peanut Butter Cup.   The pudding really made it great because it adds moisture to the "cake" part of the dessert.   Would make these again and again....

About This Instructable

3,592views

65favorites

License:

Bio: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas ... More »
More by GlutenFreeMama:Chocolate Fudge Pie (gluten/dairy free) Amazing Crispy Baked Chicken (gluten/dairy free) Green Oatmeal Breakfast Bars (gluten/dairy free) 
Add instructable to: