Chocolate Chip Cookie Dough Icing
As I mention in the video tutorial you will use any recipe buttercream you prefer and it is equal parts by volume.
So if you need 4 cups of Cookie Dough Icing you will add 2 cups of buttercream to 2 cups of cookie dough mixture.
It does not have to be an exact measure, you can eye the measurement or adjust it to your taste with more or less buttercream as you wish for the consistency you desire.
Serves: 4 cups
  • Unsalted Butter 8 Tablespoons (113g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Whole Milk ½ cup (120ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 1½ cup (188g)
  • Salt ¼ teaspoon
  • Miniature Chocolate Chips ½ cup (85g)
  • Swiss Buttercreamas needed
  1. Cream the softened butter with both sugars until very light and fluffy. Approximately 5-6 minutes.
  2. Scrape the bottom and sides of the bowl often
  3. Add the salt & vanilla extract
  4. Slowly drizzle in the milk while mixing on low to medium speed
  5. Add the flour all at once and mix just until combined.
  6. Add the mini chocolate chips last.
Chocolate Chip Cookie Dough Icing can stay at room temperature for up to 2 days

For longer storage keep in the refrigerator for up to 2 weeks

Best served at room temperature
Recipe by Gretchen's Bakery at