A delicious cookie dough frosting that is melt in the mouth delicious, speckled with chocolate chips, only 4 ingredients, and tastes like a cookie thanks to oat flour.
Set the butter stick out to reach room temperature, about two hours or overnight.
Cream the butter, shortening and vanilla together until, well, creamy. Add the milk and cream again.
1 cup (227g) butter, ½ cup (113g) shortening, 2 teaspoon vanilla, ¼ cup (60g) milk
Pour in both sugars and oat flour. No need to sift. I mix this up with a hand mixer.
5 cups (600g) organic powdered sugar, ½ cup (44g) oat flour, ¾ cup (150g) light brown sugar
Fold in mini chocolate chips.*
½ cup (56g) mini semi-sweet chocolate chips
Spoon frosting into frosting bags, or slather on cupcakes or a cake.
Store
Refrigerate unused frosting for a week; freeze for three months. Frosted cupcakes or cake can be at room temperature for 1 day and refrigerated after that.
Notes
*If using this frosting for a two-layer cake, hold back ⅓ of frosting before you fold in the chips. Then, fold in the chips to the remaining ⅔, add the plain frosting to the middle layer, and frost the cake. I don't put chips into the middle layer because they are impossible to cut through.