Try this creamy cookie dough frosting recipe.
- Carbohydrate 396.406607097853 g
- Cholesterol 491.099999997422 mg
- Fat 188.149413336358 g
- Fiber 8.45516682642928 g
- Protein 34.0281900387177 g
- Saturated Fat 117.656928333466 g
- Serving Size 1 1 recipe (743g)
- Sodium 4052.90533841903 mg
- Sugar 387.951440271424 g
- Trans Fat 14.0074673345101 g
- Calories 3404 calories
Step-by-step
- Beat brown sugar and butter together in stand mixer on medium speed until smooth and creamy.
- Add in flour, vanilla extract, and salt into creamed butter until fully combined.
- With mixer on low speed, and in milk 1 tablespoon at a time until fully incorporated.
- Remove bowl from mixer and add in mini chocolate chips. Stir by hand until incorporated.
A dense, sugary emulsion of aerated butter and brown sugar yields a rich spread that mimics raw confection textures while remaining structurally stable enough for piping. The high ratio of fat to liquid means temperature control dictates success. Butter must reach 65 degrees Fahrenheit before mixing to trap air bubbles effectively during the initial creaming phase. If the butter is too warm, the emulsion breaks and the mixture separates into a greasy slurry.
The Chemistry of Raw Flour and Sugar
Incorporating dry all-purpose flour directly into a fat-and-sugar base creates a distinct mouthfeel, though raw grain carries microbiological considerations that standard baking eliminates. Brown sugar contains molasses, which introduces mild acidity. This acid reacts with dairy proteins and salt to deepen the butterscotch notes without requiring heat. When adding milk one tablespoon at a time on low speed, the liquid hydrates the starch granules in the flour gradually, preventing lumps from forming in the thick matrix. Miniature chocolate chips are folded in by hand at the final stage to prevent the mixer blades from fracturing the pieces and smearing cocoa streaks through the pale base. Batches scale linearly; halving the quantities requires a smaller mixing bowl to maintain paddle contact with the butter.
- If the frosting appears grainy, the brown sugar crystals have not fully dissolved into the fat phase. Extend the initial creaming time by two minutes.
- Should the mixture curdle during milk addition, warm the exterior of the bowl slightly with a towel soaked in warm water while the mixer runs on low.
- Store finished frosting in an airtight container in the refrigerator for up to five days, bringing it back to room temperature before attempting to pipe it.
