Description

This Cookie Dough Frosting is a luscious, creamy frosting that tastes like edible cookie dough. Made with safe-to-eat baked flour, butter, a trio of sugars, and sweetened condensed milk, it’s perfectly sweet and smooth. Ideal for spreading or piping on cakes and cupcakes, this frosting can be decorated with semisweet chocolate chips for a delightful texture and extra indulgence.

Ingredients

Dry Ingredients

1 ¼ cups all-purpose flour

Wet Ingredients

1 cup unsalted butter, softened
¼ cup sweetened condensed milk
1 ½ teaspoons vanilla extract
2 tablespoons heavy cream (or more as needed)

Sugars

⅔ cup light brown sugar, firmly packed
⅓ cup dark brown sugar, firmly packed
½ cup granulated sugar

Other

¼ teaspoon table salt
1 to 1 ½ cups chocolate chips (a mix of mini and regular-sized semisweet for decorating)

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Instructions

Prepare the flour: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Evenly pour the all-purpose flour over the parchment and bake for 5 to 7 minutes, or until the flour reaches 165°F (75°C) to ensure it’s safe for eating. Let the flour cool completely before proceeding.
Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter with the light brown sugar, dark brown sugar, and granulated sugar. Beat until the mixture is very well-combined and fluffy.
Add condensed milk and flavorings: Mix in the sweetened condensed milk, vanilla extract, and table salt on a low mixer speed. Gradually increase the speed to high and beat the mixture well for 2 to 3 minutes, stopping halfway to scrape down the sides and bottom of the bowl to ensure even mixing.
Incorporate the baked flour: Slowly add the cooled, baked flour to the bowl while stirring continuously on low speed. Continue mixing until the frosting is creamy and fully combined, scraping the bowl periodically to avoid lumps.
Finish with heavy cream and consistency adjustment: Add 2 tablespoons of heavy cream and stir while gradually increasing the mixer speed to high. Mix until the frosting is smooth and creamy. Add additional heavy cream, one tablespoon at a time, to achieve your desired consistency—use more cream if you plan to spread the frosting, or less if piping. Optionally, stir some chocolate chips into the frosting now or sprinkle them on top after spreading.
Decorate and serve: Pipe or spread the cookie dough frosting over your cake or cupcakes. Garnish with extra chocolate chips as desired. Enjoy this unique, decadent frosting!

Notes

Baking the flour is essential to eliminate any potential bacteria and make it safe to eat raw in frosting.
Adjust the amount of heavy cream to get the desired frosting texture for piping or spreading.
Using a mix of mini and regular-sized semisweet chocolate chips adds texture and varied chocolate flavor.
Store frosting in an airtight container in the refrigerator if not using immediately, and bring to room temperature before using.
This frosting is perfect for cakes, cupcakes, or even as a dip for cookies.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Dessert Frosting
Method: Baking and Mixing
Cuisine: American