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Makes
enough to frost 12 cupcakes
Author Notes
Who doesn't love chocolate chip cookie dough? This buttercream frosting uses an eggless cookie dough, whipped into a light and fluffy base. I dare you not to put it on everything. —melomel
Ingredients
- Eggless Cookie Dough
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1/4 cup
unsalted butter, at room temperature
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1/4 cup
brown sugar
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2 teaspoons
whole milk
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1 teaspoon
vanilla extract
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1/2 cup
flour
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1/4 teaspoon
salt
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1/3 cup
mini chocolate chips
- Buttercream Base
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1/2 cup
unsalted butter, at room temperature
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1 cup
confectioners sugar
Directions
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The frosting should be made in 2 stages. First, make the eggless cookie dough. Cream together the butter and brown sugar.
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Add the milk and vanilla extract, mixing to combine. Slowly add the flour and salt, mixing on slow until just combined.
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Mix in the mini chocolate chips if you'e going to use an extra-large open-star piping tip. If not, leave the chocolate chips out and instead use them as a garnish (they'll clog smaller piping tips, or any closed star tips). Set aside the eggless cookie dough.
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For the frosting base, combine the butter and confectioners sugar, whipping until light and fluffy.
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Add in the cookie dough to the frosting base and mix to fully combine.
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