Author Notes: Who doesn’t love chocolate chip cookie dough? This buttercream frosting uses an eggless cookie dough, whipped into a light and fluffy base. I dare you not to put it on everything. —melomel
Makes: enough to frost 12 cupcakes
Ingredients
Eggless Cookie Dough
-
1/4
cup unsalted butter, at room temperature
-
1/4
cup brown sugar
-
2
teaspoons whole milk
-
1
teaspoon vanilla extract
-
1/2
cup flour
-
1/4
teaspoon salt
-
1/3
cup mini chocolate chips
Buttercream Base
-
1/2
cup unsalted butter, at room temperature
-
1
cup confectioners sugar
Directions
- The frosting should be made in 2 stages. First, make the eggless cookie dough. Cream together the butter and brown sugar.
- Add the milk and vanilla extract, mixing to combine. Slowly add the flour and salt, mixing on slow until just combined.
- Mix in the mini chocolate chips if you’e going to use an extra-large open-star piping tip. If not, leave the chocolate chips out and instead use them as a garnish (they’ll clog smaller piping tips, or any closed star tips). Set aside the eggless cookie dough.
- For the frosting base, combine the butter and confectioners sugar, whipping until light and fluffy.
- Add in the cookie dough to the frosting base and mix to fully combine.