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Chocolate Chip Cookie Buttercream in a decorative bowl

Chocolate Chip Cookie Buttercream

This Chocolate Chip Cookie Buttercream marries the rich taste of condensed milk with crunchy chocolate chip cookies, creating a playful yet sophisticated frosting perfect for any dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 cupcakes
Course: Dessert, Frosting
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g butter (unsalted and softened) Use unsalted butter to control sweetness.
  • 395 g sweetened condensed milk Essential for the frosting's texture and sweetness.
  • 8 pieces chocolate chip cookies Crush into fine crumbs for the best texture.
  • ΒΌ cup dark chocolate (grated) Grate enough dark chocolate to yield 1/4 cup.

Method
 

Preparation
  1. Grate enough dark chocolate to make up 1/4 cup and set aside.
  2. Crush the chocolate chip cookies into a fine crumb using a stick blender, food processor, or a zip lock bag and rolling pin.
Mixing
  1. In a mixing bowl, beat the softened butter with a hand mixer or stand mixer for 2-3 minutes until light and fluffy.
  2. Add the sweetened condensed milk to the butter and mix thoroughly for 1-2 minutes until fully blended.
  3. Fold in the crushed cookies and grated chocolate using a silicone spatula or mix on low speed until well incorporated.
Serving
  1. Use the buttercream to decorate cupcakes, layer cakes, fill macarons, whoopie pies, or top brownies.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using. For longer storage, freeze in a sealed container for up to 2 months.