Cookie Dough Frosting (Print Version)
Rich, creamy frosting with the taste of classic chocolate chip cookie dough. Perfect for cupcakes, cakes, or eating straight from the bowl.
# What You Need:
→ Base
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/4 cup whole milk
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups all-purpose flour, heat-treated
06 - 1/2 teaspoon fine sea salt
→ Add-ins
07 - 3/4 cup mini chocolate chips
# Directions:
01 - Beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in milk and vanilla extract, beating until fully incorporated and smooth.
03 - Gradually add heat-treated flour and salt on low speed, mixing just until combined.
04 - Gently fold mini chocolate chips into frosting using rubber spatula until evenly distributed.
05 - Use immediately to frost cooled baked goods, or refrigerate in airtight container for up to 3 days. Bring to room temperature and stir before using if chilled.
# Expert Tips:
01 -
- Tastes exactly like sneaking spoonfuls of raw cookie dough without the guilt
- Ready in ten minutes flat for those midnight craving emergencies
- The texture is impossibly creamy and spreads like a dream on everything
02 -
- The flour must be heat treated or you're risking illness from raw flour bacteria
- This frosting is too soft for intricate piping but perfect for rustic swoops
- Cold butter equals lumpy frosting that never quite comes together smoothly
03 -
- Heat treat extra flour and store it in a sealed container for future batches
- Room temperature ingredients combine more smoothly than cold ones ever will