Description
Delicious and safe-to-eat cookie dough frosting made with baked flour, creamy butter, brown sugar, powdered sugar, and mini chocolate chips. Perfect for topping cakes, cupcakes, or enjoying by the spoonful with its rich, fluffy, and sweet texture.
Ingredients
Scale
Frosting Base
- 1 cup softened butter
- ½ cup packed brown sugar
- 2 cups powdered sugar
- ⅔ cup all-purpose flour (baked and cooled)
- ½ tsp salt
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Add-Ins
- 1 cup mini chocolate chips
Instructions
- Bake the Flour: Preheat your oven to 350°F. Spread the all-purpose flour evenly on a baking sheet and bake for 3-5 minutes to eliminate any bacteria. Allow the flour to cool completely before using.
- Cream Butter and Sugar: In a stand mixer or with a handheld mixer, beat the softened butter, brown sugar, and salt on medium-high speed until the mixture is fluffy and light, about 2-3 minutes.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing on low speed to avoid a mess, then increase the speed for another minute to fully incorporate the sugar.
- Mix in Baked Flour: Add the cooled baked flour to the mixture, starting on low speed to avoid dust flying, then increase to medium speed and mix until the frosting is smooth and even.
- Add Milk and Vanilla: Pour in the milk (or cream) and vanilla extract, then mix until the frosting becomes light and fluffy, perfect for spreading or piping.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the frosting using a spatula, ensuring even distribution without overmixing.
Notes
- Ensure the flour is fully cooled after baking before adding to the frosting to prevent melting the butter.
- You can substitute milk with cream for a richer frosting or use a non-dairy milk alternative for a dairy-free version.
- Store the frosting in an airtight container in the refrigerator for up to a week; bring to room temperature and stir before using.
- This frosting pairs exceptionally well with chocolate or vanilla cakes and cupcakes.
- The recipe yields about 1 cup of frosting, roughly enough for 12 standard cupcakes or to frost a 6-inch cake layer.
