Creamy Buttercream Frosting
This fluffy and creamy buttercream recipe is great for this cookie cake and so much more, like cupcakes, cakes, and to make sandwich cookies.
Ingredients
- 1 cup butter
- 1 cup shortening or use all butter
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 drops white food coloring for a bright white frosting
- 1/3 cup heavy cream
Instructions
- Beat butter and shortening, add sugar, vanilla, coloring, and cream, and mix until smooth and creamy.
- Place in a piping bag with a round tip. I used a 2A tip, it allowed just the right amount of frosting to come out without it piling up too high.
- Place the cake in the fridge overnight so the cookies soften with the frosting to make it easier to cut
Psst… there’s more where this came fromdelivered straight to your inbox, click to sign up
Notes
I made this cake a day ahead. I baked 6 dozen chocolate chip cookies crisp, so they hold up to the frosting. They will soften up when refrigerated. 3/4 cup chocolate chips for the top, and used Nestlé Toll House Cookie Recipe for the cookies.