Cookie Dough Buttercream Frosting

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.