Cookie Dough Frosting (Print Page)
A rich, creamy chocolate chip cookie dough frosting ready in 10 minutes. Perfect for cupcakes and cakes.
# What You Need:
→ Base
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) light brown sugar, packed
03 - 1/4 cup (60 ml) whole milk
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups (250 g) all-purpose flour, heat-treated
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup (120 g) mini chocolate chips
# Directions:
01 - Beat the softened butter and brown sugar with a hand mixer or stand mixer on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in the milk and vanilla extract, beating until fully incorporated and smooth.
03 - Gradually add the heat-treated flour and salt, mixing on low speed until just combined.
04 - Gently fold in the mini chocolate chips using a rubber spatula until evenly distributed.
05 - Use immediately to frost cooled cupcakes, cakes, or brownies. Refrigerate for up to 3 days; if chilled, bring to room temperature and stir before using.
# Expert Tips:
01 -
- Its like eating raw cookie dough without the guilt trip
- The texture is impossibly creamy and the chocolate chips stay suspended perfectly
- Ready in ten minutes flat for emergency dessert situations
02 -
- Heat-treating the flour is non-negotiable for safety unless you want to gamble with raw flour
- This frosting is too soft for intricate piping but perfect for rustic swirls
- Cold frosting will firm up but needs to come to room temperature before spreading
03 -
- Use salted butter if thats what you have, just skip the added salt
- Toast the chocolate chips slightly for a more complex flavor