Cookies and Cream Buttercream
Recipe type: Dessert
The best icing I've ever made. Ice the cupcakes first before you start testing it straight out of the bowl or you may not have enough to top the cupcakes!
  • 1⅓ cups confectioner's (icing) sugar
  • ½ cup unsalted butter, at room temperature
  • Pinch of salt
  • ⅓ cup whipping (35%) cream
  • ½ tsp vanilla
  • 4 chocolate sandwich cookies, broken into pieces
  1. Makes about 1½ cups - enough to frost 12 or more cupcakes.
  2. In a small bowl, using an electric mixer on low speed, beat together sugar, butter and salt until well combined.
  3. Increase speed to high, beating until light and fluffy.
  4. Add cream and vanilla, beating until frosting is smooth.
  5. Add broken cookies, beating until mixed.
  6. Spread icing on cooled cupcakes with a knife.
Recipe by Moms & Munchkins at