Cookie Dough Buttercream Recipe
This Cookie Dough Buttercream recipe combines the rich, creamy texture of classic buttercream frosting with the nostalgic flavor and texture of edible cookie dough, making it a perfect topping for cupcakes, cakes, or cookies. The flour is gently heated to make it safe to eat raw, and mini chocolate chips add delightful bursts of chocolate in every bite.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: Approximately 3 cups of buttercream, enough to frost 12 cupcakes or a 2-layer 8-inch cake
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Buttercream Base
- 1 cup unsalted butter, softened
- ½ cup brown sugar, packed
- 2 cups powdered sugar
- ½ teaspoon salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Cookie Dough Mix-ins
- ⅔ cup all-purpose flour (heated to make it safe to eat)
- 1 cup mini chocolate chips
Instructions
- Cream the Butter and Brown Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter and packed brown sugar on high speed for 1-2 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Prepare Heated Flour: To make the flour safe to eat raw, place the ⅔ cup of all-purpose flour in a microwave-safe bowl. Heat on high in the microwave for 60 seconds, stirring every 10-15 seconds to prevent overheating. Allow the heated flour to cool for 2-3 minutes before use.
- Add Wet Ingredients and Flour: Add the milk, vanilla extract, heated flour, and salt to the creamed butter and brown sugar. Mix on medium speed until all ingredients are fully incorporated and a smooth consistency is achieved.
- Add Powdered Sugar: Gradually add the powdered sugar to the mixture, ½ to 1 cup at a time, mixing well after each addition. Continue mixing until the buttercream reaches your desired sweetness and texture.
- Fold in Chocolate Chips: Stir in the mini chocolate chips by hand or with the mixer on low speed just until evenly distributed throughout the buttercream.
Notes
- Heating the flour is essential to eliminate any harmful bacteria and make raw flour safe to consume in the buttercream.
- For thicker buttercream, add more powdered sugar; for a softer consistency, add a bit more milk.
- This buttercream is perfect for frosting cupcakes, layering cakes, or as a decadent filling.
- Store any leftovers in an airtight container in the refrigerator for up to one week; bring to room temperature and rewhip before using.
- Mini chocolate chips can be substituted with regular chocolate chips or chunks for varying texture.
Find it online: https://bitezly.com/cookie-dough-buttercream-recipe/
