Cookie Dough Frosting (THM S)
keto friendly / gf / df option
Brianna: Ok… It’s probably just this pregnancy, but making a Cookie Dough Frosting that is on plan had been all I could think about for weeks! I’m so proud of this recipe. This frosting is fluffy, indulgent, and tastes JUST like chocolate chip cookie dough! It will make an excellent middle layer filling for cake, and is an amazing topping for your S cupcakes. BUT we won’t judge if you just want to eat it out of the bowl!
Yields multiple servings
Ingredients:
- 2 sticks butter, softened (you may use a vegan butter replacemet)
- 1/2 cup THM Gentle Sweet (or Truvia), powdered
- 4 Tbsp of nut milk
- 3 Tbsp of THM Baking Blend
- 1 tsp black strap molasses
- 1 tsp vanilla extract
- Pinch of mineral salt
- 1/4-1/2 cup of sugar free chocolate chips (like Lilys or Trim Healthy Mama brands)
Directions:
In your mixer or with a hand mixer, beat together butter and sweetener until well combined.
Add the remaining ingredients (excluding chocolate chips) and whip on medium to medium high speed until the mixture is light in color, well combined, and easily spreadable.
Slowly fold in the chocolate chips.
Spread over your favorite dessert!
notes
I used a paddle attachment on my kitchen aid mixer and it worked beautifully! I highly recommend using that.
You can powder your sweetener by placing it in a coffee grinder and grinding until it is a fine powder. This helps the frosting not become grainy.