Cookie Dough Frosting Recipe (Printer-Friendly Version)
# What You'll Need:
→ For the Frosting
01 -
1 ¼ cups all-purpose flour, spooned & leveled (160 grams)
02 -
1 cup unsalted butter, softened (230 grams; 2 sticks)
03 -
1 cup packed light brown sugar (200 grams)
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1 cup powdered sugar (120 grams)
05 -
1 teaspoon pure vanilla extract
06 -
¼ teaspoon salt
07 -
1 tablespoon heavy cream (15 ml)
08 -
½ cup mini semi-sweet chocolate chips (90 grams)
# Let's Cook!:
01 -
Place the flour in a microwave-safe bowl and microwave for 30 seconds. Check the temperature with an instant-read thermometer; it should register at least 160°F. If not, microwave in 10-second intervals until it reaches the correct temperature. Alternatively, bake the flour at 350°F for 5-7 minutes until it reaches 160°F. Let it cool completely.
02 -
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter until smooth.
03 -
Add the brown sugar and mix on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
04 -
Add the powdered sugar and mix on low speed for 30 seconds until fully combined.
05 -
Add the vanilla extract and salt. Mix on low speed for another 30 seconds.
06 -
Sift in the heat-treated flour and mix on low speed until just combined. Add the heavy cream and mix until smooth, scraping down the sides of the bowl as needed.
07 -
Fold in the mini chocolate chips or mix them in on low speed until fully incorporated.
08 -
Use the frosting immediately or store it for later use.
# Cook's Notes:
01 -
Store the frosting in an airtight container in the fridge for up to 3 days.
02 -
Freeze the frosting for up to 3 months. Thaw to room temperature and mix well before using.