Just 5 ingredients—no corn syrup, no artificial flavors, and none of the hidden additives commonly found in packaged frostings. This creamy cookies ’n cream frosting is perfect for icing cakes, cupcakes, or cookies, and can easily be made sugar-free if you prefer.
Every so often a photoshoot becomes more fun than work—especially when you get to stop and taste-test frosting between shots.
Cookies ’n Cream Frosting
Makes about 1 1/4 cups
- 1 cup raw cashews or macadamia nuts (about 120 g). For a nut-free alternative, substitute with the option noted by the original recipe source.
- 1/8 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup water
- 1/3 cup powdered sugar, or a pinch of stevia (adjust to taste)
- 2–4 chocolate sandwich cookies, crushed (use your favorite or a healthier version if desired)
Instructions: In a bowl, cover the nuts with water and soak for at least 8 hours (but not longer than 12 hours). Drain and pat the nuts dry. In a high-speed blender or food processor, combine the drained nuts, salt, vanilla, sweetener, and 1/4 cup water. Blend until the mixture is completely smooth and resembles buttercream—this may take about a minute in a powerful blender or several minutes in a food processor. Crush the chocolate sandwich cookies with a fork and fold them in by hand so the crumbs remain distinct rather than turning the whole frosting brown. The frosting can be piped through a bag if you like. Store leftovers in the refrigerator and frost cakes shortly before serving for best texture.
Featured recipe: Single-serving Chocolate Molten Lava Cake. This cookies ’n cream frosting pairs especially well with rich chocolate treats.
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