If you’re looking for a way to elevate classic vanilla buttercream, you’ve found it. The addition of crushed chocolate sandwich cookies leads to a delicious frosting reminiscent of the ice cream we all know and love.
Important ingredients for this Cookies & Cream Frosting
Vegan buttery sticks: This is the buttery base of vegan buttercream. I typically use Earth Balance Buttery Sticks when baking because they’re the most readily available for me. However, I also love using Miyoko’s Cultured Vegan Butter or Country Crock Plant Butter when I can. I recommend using the firmest vegan butter available for buttercream and would avoid using buttery spread that comes in the tub. If necessary, sub for vegetable shortening.
Powdered sugar: This is the sweetener and lends a strong, fluffy structure to the buttercream. You cannot use a granulated sugar here.
Vanilla extract: This adds a rich flavor to the buttercream. I recommend pure vanilla extract.
Non-dairy milk: This is what makes your buttercream smooth and creamy. I recommend using a thick milk, such as soy or oat. You can also use a non-dairy creamer.
Vegan chocolate sandwich cookies (crushed): You can use Oreos or your favorite vegan chocolate sandwich cookies. I prefer to crush them using a food processor. The finer the crumbs, the smoother the frosting will be.
How to make this frosting
- Beat the butter. Place the softened vegan butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until it’s light and fluffy.
- Add the powdered sugar. Beat the powdered sugar into the butter.
- Mix in the milk and vanilla. Add non-dairy milk and vanilla to the mixture and beat until light and fluffy, scraping the sides as needed.
- Add more non-dairy milk, as necessary. Add non-dairy milk while continuously mixing until the desired consistency is reached.
- Mix in the crushed cookies. Beat in the crushed cookies. To remove air bubbles before using, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making buttercream. It helps fluff up the butter and get the smoothest buttercream. I like to use my flex edge beater attachment.
Rubber Spatula: You’ll want one of these to scrape the sides of the bowl. I also like use it to stir my buttercream a bit by hand to remove air bubbles before using.
Ways to use this frosting
This cake is delicious on cakes and cupcakes, and is smooth enough to be frosted or piped. I recommend using a Wilton 4B tip or another large tip that doesn’t have small crevices, so that small cookie pieces don’t get stuck. This will frost one cake (two 8″ layers or three 6″ layers) or approximately 2 dozen cupcakes.
Tips and tricks
Softened butter: You’ll want the butter to be softened when making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
Make right before using: Make the buttercream right before you plan on using it for the best outcome. You can make it in advance, though, if desired. Keep in the fridge in an airtight container until you use it, then bring to room temperature and beat again to get the proper texture.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Cookies & Cream Frosting
Ingredients
- 1 cup (226 g) vegan butter
- 4 cups (500 g) powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp (15 ml) nondairy milk, plus more as needed
- 1 cup (120 g) crushed vegan chocolate sandwich cookies (about 9 cookies)
Instructions
- Place the butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until light and fluffy.
- Add the powdered sugar, vanilla extract, and 1 tablespoon of milk and beat again, until light and fluffy. If necessary, mix in more milk, approximately 1/2 tablespoon at a time, until the desired consistency is reached. Scrape the sides as necessary.
- Finally, beat in the crushed cookies. To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
- Use as desired. This can be piped on cupcakes, frosted onto a cake, or eaten with a spoon!
