Recipe: Cookie Dough Buttercream

Cookie Dough Buttercream

Cookie Dough Buttercream

I tend to try a recipe once, love it, and then lose it. I’d like to think with the invention of Pinterest this won’t continue to happen, but given my enjoyment of tactile collecting I don’t have much hope. However, if I put this recipe here, this amazing recipe from Raspberri Cupcakes, I’m hoping it decreases my chances of being an idiot.

Best part of the recipe? Deciding what to slather the leftover frosting on.

Cookie Dough Buttercream

1 stick butter, at room temperature
1/4 cup light brown sugar, packed
1 cup sifted confectioners’ sugar
1/3 cup all-purpose flour
1/4 tsp salt
1 tbsp milk
1/2 tbsp pure vanilla extract
1/2 cup mini dark chocolate chips (recommended: pulsing through the food processor to break them up)

Prepare the icing, beat together the butter and brown sugar a large mixing bowl with an electric mixer on high until creamy. With the mixer on low, gradually add sifted confectioners’ sugar, then increase speed and beat until combined. Beat in the flour and salt on low until just combined. With the mixer still on low, beat in the milk and vanilla extract until smooth and well blended. Fold in mini chocolate chips until evenly distributed. Sandwich macaron shells with a generous amount of buttercream, a tablespoon or so for each. Refrigerate overnight in an airtight container to allow the flavour to mature. Bring to room temperature before serving, about 60- 90 minutes.

 

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