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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....
<p>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!!!</p>
You're welcome! Good luck!
I am making for a tea party
also, if i use 2% milk instead of whole milk, would the buttercream still work since the fat content is close to the same?
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 :)
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
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?
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!
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?
I paired this with a chocolate cake I made from scratch and it was perfect! Thanks for sharing!
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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