Introduction: Gluten Free Peanut Butter Vanilla Buttercream Frosting

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....

Comments

author
CarlyW8 made it! (author)2016-07-09

I am so excited about this!! My 4-H project this year had to be a dietary restriction and my plan A failed MISERABLY. And it's a week until fair, so I am going for gluten free chocolate cupcakes with peanut butter icing, but I had recipes for neither. SO THANK YOU!!!

author
GlutenFreeMama made it! (author)GlutenFreeMama2016-07-10

You're welcome! Good luck!

author
mulesaremylife made it! (author)2014-05-09

I am making for a tea party

author
kaleidoscope eyes made it! (author)2013-07-04

also, if i use 2% milk instead of whole milk, would the buttercream still work since the fat content is close to the same?

author
GlutenFreeMama made it! (author)GlutenFreeMama2013-07-04

I think it would probably be fine.....there is so much fat in the butter and peanut butter I doubt you would even be able to tell the difference :)

author
kaleidoscope eyes made it! (author)2013-07-04

alright. thank you! i plan on using this recipe to put on cupcakes im going to make, so i think i'll adjust the ingredients so i dont end up with so much. :) thank you

author
kaleidoscope eyes made it! (author)2013-06-28

i really want to make this, but im curious to how much buttercream your recipe will make so i can adjust the ingredients if needed. do you remember how much it made?

author
GlutenFreeMama made it! (author)GlutenFreeMama2013-06-28

It made a TON....more than I was expecting. About 6 cups at least. I didn't use all of it. It is so good, I want to make this every year for my son's birthday!

author
kaleidoscope eyes made it! (author)2013-06-28

i really want to make this, but im curious to how much buttercream your recipe will make so i can adjust the ingredients if needed. do you remember how much it made?

author
sde hoyos made it! (author)2013-04-16

I paired this with a chocolate cake I made from scratch and it was perfect! Thanks for sharing!

author
Penolopy Bulnick made it! (author)2013-03-21

Sounds delicious!

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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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