Description
This Easy Cookie Dough Frosting recipe offers a safe-to-eat, non-grainy, and rich frosting that tastes just like cookie dough. It’s perfect for topping cupcakes and combines heat-treated flour, brown sugar syrup, butter, and mini chocolate chips to create a smooth, fluffy, and delicious treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- 3 cup powdered sugar
- 1 pinch kosher salt
- 3/4 cup mini chocolate chips
Wet Ingredients
- 3/4 cup brown sugar
- 1/4 cup water
- 1 1/4 cup unsalted butter, softened
- 1 tbsp heavy cream (or half and half)
Instructions
- Heat treat the flour: Preheat the oven to 350°F (175°C). Spread the 1 cup flour evenly over a parchment-lined baking sheet and bake for 5 minutes to kill any bacteria. Alternatively, place the flour in a microwave-safe bowl and microwave for 30 seconds, stir, then microwave another 30 seconds. Let it cool completely before using.
- Make the brown sugar syrup: Combine 3/4 cup brown sugar and 1/4 cup water in a small saucepan over medium-high heat. Bring to a boil while stirring to dissolve the sugar completely. Lower the heat and simmer for 3-4 minutes until the sugar is fully melted and the syrup thickens slightly. Remove from heat and allow to cool.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the 1 1/4 cups softened unsalted butter and 3 cups powdered sugar. Mix on low to medium speed for about 2 minutes. The mixture will be dry and crumbly at this stage, which is expected.
- Add flour to mixture: Add the cooled heat-treated flour into the butter and sugar mixture. Continue mixing until the flour is fully incorporated and the frosting begins to come together.
- Incorporate brown sugar syrup and cream: With the mixer running on low speed, slowly pour in the cooled brown sugar syrup. Then add 1 tablespoon of heavy cream and a pinch of kosher salt. Increase the mixer speed to high and beat for 1 full minute. This aerates the frosting, making it light and fluffy.
- Fold in chocolate chips & frost: Using a spatula, gently mix in the 3/4 cup mini chocolate chips until evenly distributed. Use the frosting immediately to top cookie dough cupcakes or any dessert of your choice.
Notes
- Heat treating the flour is essential to make the frosting safe to eat raw.
- Use softened butter to make mixing easier and achieve a smooth texture.
- You can substitute heavy cream with half and half for a lighter version.
- Store leftover frosting covered in the refrigerator for up to 3 days; bring to room temperature and re-whip before use.
- For a grainy-free texture, ensure the brown sugar syrup is fully dissolved and cooled before combining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert Frosting
- Method: Mixing, baking (heat-treating flour), simmering
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (about 30g)
- Calories: 180
- Sugar: 20g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookie dough frosting, easy frosting, safe to eat raw flour, chocolate chip frosting, cupcake frosting
