Chocolate Chip Cookie Dough Frosting
Some secrets are just too good to keep! And this cookie dough frosting recipe is no exception! This recipe idea came to me after trying many different cookie dough recipes around the internet promising to be the best there is. Unfortunately with each one of them I found myself feeling a little disappointed. All of them surely tasted like cookie dough... a very delicious cookie dough! But each one had something about it that just wasn't my cup of tea. Some of them were grainy from the sugars in the dough (I'm not crazy about crunchy frosting), while others made up for the graininess by adding lots of extra flour... which made them have a strong raw flour taste with a bit of an aftertaste. So it came to me: why not trade the white granulated sugar for some powdered sugar... and why not melt the brown sugar down to get rid of the sugar crystals?! And it worked like a dream!!! If this isn't the yummiest cookie dough filling/frosting you've ever tried, I don't know what is!!
Note: This frosting is best when eaten the same day it is made!
To begin this recipe, place 3/4 cup of light brown sugar into a medium saucepan.
Next, pour 1/2 cup of heavy whipping cream into the saucepan.
Stir sugar and cream together and cook on medium-low heat until the sugar granules have completely melted, about 5 to 7 minutes.
One way to test to see if the sugars have melted, place a metal spoon into the mixture and scoop some of the syrup onto the spoon. Tilt the spoon sideways to pour the syrup back into the saucepan. If the remaining glaze on the spoon is clear and free of granules, it is ready! Remove saucepan from heat and set bottom of pan in a bowl of cold water or ice to stop the cooking. Once mixture has cooled, wipe bottom of saucepan dry with a cloth and set aside.
In a small mixing bowl, pour in 8 ounces of all purpose flour.
Be sure to use PASTEURIZED flour to prevent foodborne illness! If you are unsure if your flour is pasteurized, it can be heated in a microwave to potentially destroy harmful bacteria (click here to see how I pasteurize my raw flour)
Add 1 teaspoon of salt to the mixing bowl.
Next, add 1 cup of powdered sugar to the mixing bowl.
Use a wire whisk to stir and fluff dry ingredients together. Set small bowl aside.
In a large mixing bowl, place two sticks of room temperature unsalted butter into the bowl.
With an electric mixer cream the butter on low speed until nice and fluffy.
Next, pour the cooled brown sugar mixture onto the creamed butter. And add 1 teaspoon of pure vanilla extract.
Blend ingredients together with the mixer until ingredients are well combined.
Pour the dry flour mixture, a little at a time, into the creamed butter mixture. Mix ingredients together between each flour addition.
Add 1/4 cup to 1/2 cup of heavy whipping cream to the bowl (start with 1/4 cup, add more, up to 1/2 cup, if needed). Mix ingredients on medium-high speed until well-blended and dough frosting is light and fluffy.
If you'd like to use this frosting for piping, or applying a smooth layer of frosting over a cake, use the frosting as is and sprinkle with semisweet mini chocolate chips.
If you'd like to use this frosting to fill a cake or cupcakes, feel free to stir in 1 cup of semisweet mini chocolate chips.
NOTE: Frost cakes and cupcakes just before serving to keep the frosting from drying out. Once exposed to air, the frosting will start to dry and begin forming a "crust" on the outside.
This frosting is absolutely delicious!!! It is smooth, creamy, buttery goodness with a touch of salt!
I hope you have enjoyed this tutorial! God bless!! :)