After preparing so many bland, tasteless beef loaves, I quickly came up with this simple recipe.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ¾ cup packed light brown sugar
- ½ cup butter, at room temperature
- 1 ¼ cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup heavy whipping cream, or to taste
- ½ cup miniature chocolate chips, or more to taste
Instructions
- Beat brown sugar and butter together in a bowl using an electric mixer on medium speed until smooth and creamy. Beat flour, vanilla extract, and salt into creamed butter until combined. Slowly mix cream into butter mixture until desired consistency is reached; fold in chocolate chips.
- There is a potential risk of foodborne illness from the consumption of raw flour.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 157 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made this and used it as the middle layer for my daughter’s birthday cake. Followed the recipe with exception of adding the milk to my desired consistency for spreading. Will be hanging on to this one.
This is super good! The key to making this light and fluffy is to keep mixing until the sugar has dissolved and it is not grainy. As other reviewers stated, you will need more milk/cream.
I wasn’t sure how much this made so I doubled the recipe to frost a 9×13-inch pan of brownies and I had plenty (even some left over to pop in the fridge to snack on later). Took the brownies to work and they loved them! I did have to add more cream to get the right consistency and I followed another reviewer’s suggestion to bake the flour.
Frosted a yellow cake with this for my sons birthday. It is fabulous! Everyone raved about it and my son loved it. Totally agree with previous reviewers who said to add a lot more cream plus milk. It needs a LOT more to make it fluffy and spreadable but flavor was still fantastic.
I made it for my daughter’s cake, and she liked it.
Needed more milk than stated in recipe, but I used it as a filling for a chocolate birthday cake, and the birthday girl loved it! Actually, so much so, that she was sad other people wanted a slice! This is my go to now!
Loved
love it
I didn’t like it. Since I was making it for an event, I needed it to be perfect. So I ended up throwing this out and making my own normal cookie dough recipe. I just omitted the eggs and added some milk, one tablespoon at a time, until it was the right consistency.
Delicious!! I baked the flour for 15-20 minutes on a baking sheet to make it safe to eat raw.
I have been making this for several years now, as requested because everyone LOVES it! I use it to frost chocolate cupcakes and it’s amazing! You do have to add more milk to make it frosting consistency.
Made this for my cookie-dough loving daughter. It was delicious as a filling for a layer cake with chocolate ganache. The only change I would make in the future would be to cut the flour back to 1 cup. As written we felt that the flour was too pronounced. Otherwise, it was wonderful! We will make this again.
Everyone loved it! I used half salted and half unsalted butter , also used a bit less salt and a lot more cream to get it to a frosting consistency.. if you’re a cookie dough fan you will love this recipe. We used it to frost cupcakes -when refrigerated the frosting seemed to lack flavour but at room temperature it was amazing !
Excellent recipe that I’ve made several times. Does anyone know how long this frosting will last in the fridge? I need to make it today to be served on Saturday. Thanks for a great recipe and a family fave!
I made this recipe exactly as it is written and added milk until it had a spreadable consistency . It tastes just like chocolate chip cookie dough and I used it as a filling for a yellow, 3 layer cake. Super delicious for the cookie dough fanatic!!
It didn’t have that much flavor and it didn’t flow well. But it was still delicious and okay.
This is delicious! I didn’t measure out the heavy whipping cream, just slowly added it to get the frosting consistency. I’ve only eaten it by spoon so far, but I look forward to spreading it on a graham cracker soon. This was a really tasty way to use up leftover cream!
Taste so good i love it!
I added 1/2 cup whipping cream and a 1/4 cup of milk to improve consistancy.
Too salty to eat. Wondering if recipe should call for unsalted butter or adding half the amount of salt? Waste of time and ingredients.
Tastes just like cookie dough. Used it to top chocolate cupcakes and my son told me “this is the best thing you’ve ever made!”