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


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....

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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 »
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