Cookies and Cream Buttercream Frosting
There’s something simple and magical about the combination of cookies and cream. It’s such a tasty combination of textures and flavors. This cookies and cream buttercream frosting is a delicious way to add flavor and texture to cakes, sheet cakes, or cupcakes.
Cookies and cream is a favorite flavor combination here at the farmhouse, so it seems only natural that I would make a cookies and cream buttercream frosting. I use it to top cupcakes, Chocolate Buttermilk Cake, or even to swirl into a batch of vanilla ice cream. No matter where you choose to use it, you’ll be deliciously glad that you did.
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Cookies and Cream Buttercream Frosting
While I have used different ratios of butter and shortening to make buttercream, this is my go to mix. It creates a delicious buttercream with a lovely texture that holds up well for decorating but can be thinned to spread easily even on the most delicate cakes. If you don't have heavy cream on hand, you can substitute half and half or whole milk with good results.
Ingredients
- 1/2 cup butter , softened
- 1/2 cup shortening
- 1 Tablespoon vanilla
- 3 cups powdered sugar
- 2 Tablespoons heavy cream
- 4 – 6 chocolate cream sandwich cookies
Instructions
- Place the softened butter and shortening in a large mixing bowl. Beat until the mixture is completely smooth. Add the vanilla and beat to combine. Add the powdered sugar in 1/2 cup increments, beating slowly after each addition to combine. Turn the mixer up to high and beat for 1-2 minutes. This will help create a smooth and airy buttercream. Add milk or heavy cream as needed to help achieve a smooth, spreadable consistency.
- Separate the sandwich cookies. Add the cream filling from the cookies to the buttercream and mix to combine. Crumble the chocolate cookies into randomly sized pieces. Add the cookie pieces and crumbs to the buttercream. Stir to evenly distribute the cookie throughout the buttercream.
- Spread the buttercream on the surface of the cooled cake or cupcakes. If necessary, this buttercream can be thinned with the addition of more heavy cream to make it easier to spread without scarring the surface of the cake. Any leftover frosting can be stored in an airtight container for several days.
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