Cookie Dough Frosting
User Reviews
5
Cookie Dough Frosting
Description
This Cookie Dough Frosting begins by baking the flour to heat treat it, ensuring safety for raw consumption. The butter and a mixture of light, dark, and granulated sugars are creamed together until smooth. Sweetened condensed milk, vanilla extract, and salt are incorporated to add moisture, sweetness, and depth.
After mixing in the cooled flour gradually, the frosting becomes thick and creamy with a cookie dough-like texture. Heavy cream is added incrementally to reach a spreadable consistency. Mini and regular-sized chocolate chips tossed in provide textural contrast and chocolate flavor.
This frosting works well as a topping or filling for cupcakes and cakes, offering a distinct cookie dough flavor without baking. It pairs nicely with vanilla or chocolate baked goods. Use a piping tip for decorative presentation if desired.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup butter softened, unsalted
- ⅔ cup light brown sugar firmly packed
- ⅓ cup dark brown sugar firmly packed
- ½ cup granulated sugar
- ¼ cup sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon table salt
- 2 Tablespoons heavy cream or more as needed
- 1-1 ½ cups chocolate chips I like to use a mix of mini and regular-sized semisweet, for decorating
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Evenly pour flour over parchment and, once oven is fully preheated, bake for 5-7 minutes/until flour reaches 165F (75C). Allow flour to cool completely before using.
- Meanwhile, in a large bowl, use an electric mixer to cream together butter, sugars (light brown, dark brown, and granulated) together until very well-combined.
- Add condensed milk and vanilla extract and salt and stir together with electric mixer on low speed. Gradually increase speed to high and beat well for 2-3 minutes. Pause halfway through to scrape the sides and bottom of the bowl.
- Add completely cooled flour gradually, stirring on low-speed until creamy and combined. Don’t forget to scrape the bowl periodically!
- Add 2 tablespoons of heavy cream and stir, gradually increasing mixer speed to high and stir until creamy and smooth. Add additional cream, one tablespoon at a time, until desired consistency is reached (if you’re spreading the frosting you may need a bit more liquid than if you are piping it). If you are spreading the frosting you may wish to stir the chocolate chips in here or sprinkle them over the icing once it's spread. Whichever you choose is fine.
- Pipe or spread over cake/cupcakes etc. then sprinkle with chocolate chips as desired. Enjoy!
Notes
- Total brown sugar used is 1 cup; you can mix light and dark brown sugar according to preference or use all of one type.
- Bake the flour at 350°F until it reaches 165°F to make it safe for eating raw in the frosting.
- Use an Ateco 848 piping tip for decorative frosting application if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 446kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 48mg | 16% |
| Sodium | 19mg | 1% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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