Print

Cookie Dough Frosting Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This cookie dough frosting is a luscious, safe-to-eat frosting that tastes just like classic cookie dough but without the risk of raw flour or eggs. Made with baked flour, butter, brown sugar, powdered sugar, and mini chocolate chips, this frosting is creamy, fluffy, and perfect for spreading on cakes, cupcakes, or even for dipping.

Ingredients

Scale

Frosting Ingredients

  • 1 cup softened butter (2 sticks) (salted or unsalted, see notes)
  • 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
  • 1 cup mini chocolate chips

Instructions

  1. Prepare Flour: Bake the flour at 350℉ for 3-5 minutes or microwave for 1 minute, stirring every 15 seconds. This step kills any harmful bacteria in the flour. Allow the flour to cool completely before using to prevent melting the butter in the frosting.
  2. Cream Butter and Sugar: Using a stand mixer or handheld mixer with a paddle attachment, beat the softened butter, salt, and brown sugar together on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
  3. Add Powdered Sugar: Turn off the mixer, then add powdered sugar. Mix on low speed until just combined. Increase speed to medium and mix for another minute to fully incorporate the sugar.
  4. Incorporate Flour: Add the baked and cooled flour to the mixture. Mix on low speed until incorporated, then increase to medium speed and mix for another minute ensuring it is fully blended.
  5. Add Milk and Vanilla: Pour in the milk or cream and vanilla extract. Mix on medium-low speed until combined, then increase speed to medium and beat for another minute until the frosting is light and fluffy.
  6. Fold in Chocolate Chips: Using a spatula, gently fold in the mini chocolate chips until evenly distributed throughout the frosting.

Notes

  • Baking or microwaving flour is essential for safety to eliminate bacteria.
  • Use softened butter for easier mixing and better texture.
  • You can use salted or unsalted butter depending on your taste preference; adjust salt accordingly.
  • Milk or cream can be substituted with any dairy or nondairy milk to adjust consistency.
  • This frosting is best used immediately or chilled slightly to firm before frosting cakes or cupcakes.
  • Store leftovers in an airtight container in the refrigerator and bring to room temperature before re-whipping.

Keywords: cookie dough frosting, safe edible cookie dough, chocolate chip frosting, easy frosting recipe, no egg frosting

Find it online: https://freshrecipehub.com/cookie-dough-frosting-recipe/