Caramel Topping a.k.a Attemp #1 at Butter Cream Frosting

So, before I have to go to teach class this afternoon, I decided to try to make some Butter Cream Frosting out of peanut butter, almond milk and splenda.The mum-in-law thought that powdered erythritol would work better, and I'll try some of that next, but it is expensive. I did not come up with Butter Cream Frosting, but what I did come up with is something the consistency of Caramel topping! It doesn't really taste like peanut butter (or caramel) but has the consistency of caramel. I bet it would be good on top of dairy-free or vegan ice cream. Note that the mum-in-law did not think it was very sweet, but I thought it was, so YMMV.

Gluten-free/Dairy-free Caramel Topping

3 T. peanut butter
2 c. splenda
1/4 c. almond milk (vanilla flavor)
1/2 tsp vanilla

In a tall sided bowl, beat the peanut butter with a handheld mixer for thirty seconds. Slowly add the splenda until the mixture thickens. When it becomes very thick (probably about halfway through the first cup), start adding the almond milk a little bit at a time, alternating between the splenda and the almond milk. Add the 1/2 tsp vanilla. Scrape the sides of the bowl with a spatula and beat for another thirty seconds.

Makes about 3/4 of a cup of topping.

We drizzled it over the yellow cake recipe that we had made up a couple of days ago.

Caramel Topping drizzled over Yellow Cake

Close up of Caramel Topping