Cookie Dough Frosting (Printable Version)
A rich, creamy topping with classic chocolate chip cookie dough flavor—ideal for cupcakes, cakes, or straight from the bowl.
# Ingredient List:
→ 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
# How to Make:
01 - Beat softened butter and brown sugar with hand mixer or stand mixer on medium speed until light and fluffy, approximately 2 minutes.
02 - Pour in milk and vanilla extract, beating until fully incorporated and mixture appears smooth.
03 - Gradually add heat-treated flour and salt, mixing on low speed until just combined. Do not overmix.
04 - Gently fold mini chocolate chips into frosting using a spatula until evenly distributed throughout.
05 - Use immediately to frost cooled cupcakes, cakes, or brownies. Refrigerate for up to 3 days; bring to room temperature and stir before using if chilled.
# Expert Tips:
01 -
- It captures that raw cookie dough flavor we all secretly love, but in a form you can actually share without anyone giving you the side eye about raw flour
- The texture is incredibly silky and spreads like a dream, turning even a simple box cake into something that feels totally homemade and special
02 -
- Heat-treating your flour in the oven is non-negotiable because raw flour can carry bacteria, and nobody wants that kind of surprise after eating something this delicious
- The frosting is too soft for intricate piping work, so embrace its rustic, spreadable nature and use it for swoopy swirls or simple knife-spreaded designs
03 -
- Room temperature ingredients are crucial because cold butter will leave you with lumpy frosting that refuses to smooth out
- Taste the frosting before adding the chocolate chips because the flour can sometimes make things taste slightly dusty, and a pinch more salt might be exactly what it needs