Description
This Cookie Dough Buttercream tastes like sneacking a bit of cookie dough straight from the bowl. It’s smooth, pipeable, and made with heat-treated flour, so it’s completely safe to eat. Whether you are frosting cupcakes or layering it into a cake, it delivers that classic cookie dough flavor in a buttercream that actually works.
Ingredients
Scale
- 140 g (1 cup) all-purpose flour
- 340 g (1 ½ cups) unsalted butter, at room temperature
- 200 g (1 cup) light brown sugar
- 450 g (1 pound) powdered sugar
- 60 (¼ cup) heavy cream or milk
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 140 g (¾ cup) mini chocolate chips, optional
Instructions
- Heat treat your flour: either microwave it in a microwave-safe bowl for 1-2 minutes in 30-second intervals until it reaches 165°F, or spread it on a baking sheet and bake for minutes in a preheated 350°F oven. Set aside to cool.
- In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, cream together butter and brown sugar for 3 minutes.
- Sift the powdered sugar and heat-treated flour into the bowl and mix on low speed until incorporated.
- Pour in the cream and mix to combine. Add the vanilla and salt and increase the mixture to medium-high. Beat for 2-3 minutes until light and airy. Mix in the mini chocolate chips, if using.
Notes
Buttercream consistency: For a thinner consistency, mix in more heavy cream, starting with 1 tablespoon at a time until you reach your desired consistency.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Frosting & Fillings
- Method: No-bake