C’mon, chocolate-chip cookie dough slathered all over cake. Need I say more?
Here’s how to make this ridiculously heavenly icing.
- 125g unsalted butter
- 100g soft brown sugar
- 150g icing sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1+ tbsp milk (opt.)
- 60g flour
- 100g mini chocolate chips
Makes enough to ice an 8-inch cake minus the sides. Double recipe to cover entire cake.
Step 1: Cream the butter and brown sugar together. You’ll want to do this really well, maybe let the machine run at least for 5 minutes on High, so that the brown sugar mostly dissolves into the butter. (It’ll still be grainy, but we don’t want it to be too grainy.)
Step 2: Sift in the icing sugar, add in the vanilla and salt and mix altogether smooth. Add in a tablespoon of milk and beat in.
Step 3: Part of the charm of cookie dough is the raw floury taste, so sift in the flour and mix that in as well. If the icing is too stiff to spread, mix in milk by the tablespoon-ful until it’s thin enough to spread easily.
Step 4: Fold in the mini chocolate chips. I recommend using the chips cold from the fridge so it minimises the chocolate bleeding into the pale icing. (But it’ll look great if it does too!)
Resist the urge to shove it down your mouth and decorate away!
I wouldn’t recommend piping this icing because the chips will just clog up the tip. If you really want to use a piping bag, make sure you use a tip that’s large enough, or leave out the chips altogether and sprinkle them on later after you’ve finished piping.
This icing goes insanely well with any chocolate cake. (Try this one!)