Ah, frosting….how I love thee!!! Seriously, frosting is just Da Bomb! So for my twins’ birthday Saturday, we made some cupcakes for them to take to preschool (although we’ve now had snow days since, so still haven’t taken them – I may have to eat these ones and make more) for their special treat. I wanted to try a different frosting, something unique from the common whipped or butter cream (I do love these, too, just do them all the time). Then, as I was baking the cupcakes, I started craving cookie dough. Wait – let’s try some Cookie Dough FROSTING! Oh yeah, I totally went there! This turned out delicious – perfectly pipe-able, creamy, and tasting JUST LIKE COOKIE DOUGH (no eggs, no worries)!
This recipe did about 18 cupcakes, piped as shown above.
1 cup Butter, softened
1 1/2 cups Light Brown Sugar, packed
3 tsp. Vanilla Extract
2 1/2 cups All-purpose Flour
1 tsp. Salt
9 Tbsp. Milk (roughly – more or less depending on desired consistency)
Chocolate Chips (mini or normal) for sprinkling on top
With a fork (or beaters) SMOOSH (aka Cream) together the Butter, Brown Sugar and Vanilla.
Add the Flour and Salt and mix until well combined.
Carefully add the Milk just 1 tbsp. at a time – until you reach your desired consistency. I used exactly 9 Tbsp, but you may prefer more or less.
Pipe onto your cupcakes (or cake, or whatever you’re frosting), then top with Chocolate Chips as desired.