Chocolate Chip Cookie Buttercream
Sweet vanilla buttercream with buttery chocolate chip cookies folded in.
Servings 2 cups
Calories 537kcal
Ingredients
- 2 sticks (226g) Unsalted Butter softened
- 4 cups (480g) Powdered Sugar
- 1 Tablespoon (15g) Vanilla Bean Paste*
- ½ tsp Kosher Salt*
- 2 Tablespoons (30ml) Heavy Cream
- 4 oz (120g) Chocolate Chip Cookies roughly chopped*
Instructions
- In a stand mixer, using the paddle attachment, beat the softened butter for 1-3 minutes on high speed, or until the butter is creamy and slightly pale.
- Add the vanilla bean paste, kosher salt and half of the powdered sugar. Mix until mostly combined
- Add the remaining powdered sugar and mix until fully combined and smooth.
- Add the heavy cream and mix until the buttercream is smooth.
- Adjustments: If the buttercream is too sweet you can add a pinch of kosher salt to reduce the sweetness. If the buttercream is too thin, you can add more powdered sugar, 1/4 cup at a time. If the buttercream is too thick, you can add heavy cream, one tablespoon at a time.
- Fold in the chopped cookies.
- Frost your cupcakes or cake of choice and enjoy!
Notes
- If you are using table salt, use half the amount of kosher salt listed.
- If you don't have vanilla bean paste, you can use regular vanilla extract.
- We used our Brown Butter Chocolate Chip Cookies for this recipe, and advise you to do the same! It's an excellent pairing.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 537kcal | Carbohydrates: 71g | Protein: 1g | Fat: 28g