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Whipped Cookie Dough Frosting

This whipped cookie dough frosting is fluffy, creamy, and smooth - it tastes like a cloud made of cookie dough. It's hard not to eat it by the spoonful! Make this frosting to add to cakes, cupcakes, cookies, or you can even serve it as a delicious dip.
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Ingredients
  

  • 1/3 cup (42g) all-purpose flour
  • 1 cup (240mL) soy milk*
  • 1 tbsp (15mL) vanilla extract
  • 1 cup (2 sticks / 227g) vegan butter*, barely softened*
  • 1 cup (200g) packed brown sugar
  • 1 cup (173g) non-dairy mini chocolate chips

Instructions
 

  • Add the flour and soy milk to a small bowl and whisk well. Strain the mixture into a saucepan over medium heat and continuously whisk until the mixture thickens - it should look like pudding when it's ready. Remove from heat and whisk in the vanilla extract. Pour back into the small bowl and top with plastic wrap, pressing the plastic wrap directly onto the mixture (this will help ensure a skin doesn't form on top). Allow to cool completely.
  • Place the butter and brown sugar in a large mixing bowl or stand mixer fitted with a paddle attachment. Beat for 7-10 minutes, until very light and fluffy (be patient here, you want the mixture to be very whipped and the brown sugar to dissolve as much as possible). Scrape the sides as necessary.
  • Continue to beat the butter mixture as you add the cooled milk mixture to it (if your milk mixture isn't cooled completely, your frosting may curdle). Mix the frosting until it's light and fluffy, scraping the sides as necessary.
  • Mix in the mini chocolate chips (you may want to omit this instruction if frosting a cake - see above for my notes on this). Use as desired! To pipe, I recommend using a Wilton 1A tip so that the mini chocolate chips don't get stuck. You could also use a cookie scooper to scoop the frosting onto cupcakes or in between your favorite cookies.

Notes

  1. Soy Milk: I recommend using soy because of its flavor and thickness, but you can use your favorite non-dairy milk.
  2. Vegan Butter: I recommend using vegan buttery sticks rather than margarine from the tub.
  3. Barely Softened Butter: You’ll want the butter to be just barely softened when making this buttercream, as butter that's too soft can cause the frosting to curdle. You'll whip the butter and sugar for a long time, which will incorporate heat into the butter. I recommend bringing it out of the fridge just 10-20 minutes before using.