Gluten Free Reese’s Peanut Butter Chip Frosting

Gluten Free Reese’s Peanut Butter Chip Frosting is fast to make

Note:  This is the frosting that was used with the Gluten Free Pumpkin Brownies for November 2014’s Peanut Butter Bash.  This post contains affiliate links.  Please see my Disclaimer for more details.

While watching Good Eats (via our streaming service) a couple of nights ago, we watched Alton Brown make his Devil’s Food Cake and Chocolate Frosting.  The frosting recipe was so simple that I just had to try it – like THEN.

I made a batch of my Gluten Free Brownies and the frosting.  After sharing (almost reluctantly), with the other five family members, I decided that this was the way to include the peanut butter for November’s Peanut Butter Bash.  (My Gluten Free Brownies do not normally call for canned pumpkin.  Pumpkin was the special ingredient for this month’s challenge.)

Instead of using the semi-sweet chocolate chips, I used the Reese’s Peanut Butter Chips.  The frosting is lighter in color using the peanut butter chips than the semi-sweet, though it is not white.  It has a nice light peanut butter tint.

Gluten Free Reese's Peanut Butter Chip Frosting
Gluten Free Reese’s Peanut Butter Chip Frosting (Copyright Adrienne Z. Milligan)

Here is the recipe for the Gluten Free Reese’s Peanut Butter Chips Frosting.

Gluten Free Reese's Peanut Butter Chip Frosting
Recipe type: Frosting
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 cups
This recipe is based off of the Chocolate Frosting recipe by Alton Brown (
  • 3 ounces Reese's Peanut Butter Chips (read label to verify Gluten-Free ingredients)
  • 5.5 ounces unsalted butter (at room temperature)
  • 1 ounce Gluten-Free mayonnaise
  • 8 ounces powdered sugar
  • Pinch of Kosher salt
  1. Melt Reese's Peanut Butter Chips in the microwave.
  2. Place butter and mayonnaise into mixer bowl and beat on high 3-4 minutes. Beat until fluffy and creamy.
  3. Drop mixer speed to low and add in melted chips.
  4. Add in powdered sugar and salt slowly (adding in about a third of powered sugar each time). Beat on high 2-3 minutes or until frosting is light in color and fluffy.
  5. Use on brownies, cake, cupcakes, etc.
  6. Refrigerate remaining frosting and any products not eaten due to mayonnaise content.
The original recipe by Alton Brown calls for 3 ounces of semi-sweet chocolate chips. All other parts of the recipe are as originally stated.

I hope you enjoy this recipe!

Please let me know if you try this recipe with different baking chips and how the recipe turns out.