This cookie dough buttercream frosting is easy to make and perfect for cakes and cupcakes. It’s made from pantry staples including chocolate chips, butter, sugar, and sour cream. The best part: It’s safe to eat because there’s no egg.
No judgement here if you snitch this chocolate chip cookie dough buttercream frosting straight from the bowl. Who can resist its insanely simple and satisfying cookie dough soul?! Plus it’s easy to make, insanely indulgent, and ridiculously perfect for slathering atop cakes and cupcakes, as well as, natch, snitching straight from the bowl. Originally published October 4, 2016.–Renee Schettler Rossi
Cookie Dough Buttercream Frosting
- Quick Glance
- 10 M
- 10 M
- Makes enough to frost 12 cupcakes, a 9-inch layer cake, or a 9-by-13-inch sheet cake
- 1/2 cup plus 2 tablespoons unsalted butter, at room temperature (5 oz)
- 12 ounces confectioners sugar
- 3 1/2 ounces light brown sugar
- 1/4 teaspoon fine sea salt salt
- 2 ounces sour cream (DO NOT use low-fat or non-fat sour cream)
- 1 teaspoon vanilla extract
- 1.2 ounces dark chocolate (70% cocoa solids), broken into small pieces
- 1. Place all the ingredients in a bowl and beat with an electric hand mixer until combined, at least 3 minutes. The frosting will be slightly grainy because of the chocolate pieces.
- 2. Indulge in the frosting straight from the spoon or spread the frosting over a cake or cupcake.
Recipe Testers Reviews
I think we've all eaten our fair share of raw cookie dough, but I never thought about turning it into frosting. It was a challenge not to eat this cookie dough buttercream frosting right off the beaters before it even saw a cupcake. It's basically a lighter, fluffier version of chocolate chip cookie dough, minus the eggs and flour. The finished product was so tasty that I was trying to invent things to slather it on. A nice plain vanilla or chocolate cupcake does the trick. A simple cake really complements this frosting and lets the flavor of the cookie dough come through. The frosting is quite sweet—a little goes a long way. I made the vanilla cupcakes recipe suggested and frosted them with 3 to 4 tablespoons per cupcake. I do think the frosting could have used more chocolate pieces—35 grams didn't seem like enough chocolate.
This is a very elegant and delicious frosting that comes together, start to finish, in just seven minutes. I will be adding this to my quick and tasty recipe collection. The flavors are well-balanced and I must admit I was eating the frosting straight out of the bowl. Followed directions. It makes enough buttercream to frost two 9-inch cakes or a dozen cupcakes.