Friday, March 22, 2013
Cookies and Cream Frosting
Time Consuming: Less than 10 minutes
**Some house keeping things: by some, I mean 1: I added a "Pin It" button to most of my posts (I'm still working my way backwards to get them all set up). I haven't tried using it, so if you like the recipe, try using my "Pin It" button for Pinterest and let me know if it works (or didn't). Thaaaaaanks :)
This is the last week for my church's Lenten Fish Fry, and I wasn't planning on baking anything. See, my husband wasn't going to volunteer since he had to coach a high school rugby game right after school and couldn't take the treat up to church. And I workout right after school on the other side of town and wouldn't be able to get them there either. Then rugby got switched, so Kenny decided to volunteer. I felt like I couldn't send him empty handed, so I thought I'd whip up a batch of brownies. Brownies turned into cookies and cream brownies, which of course needed a ganache topping (thanks, Bakerella!). Suddenly, "whipping up" a batch of brownies became a 2 hour project. But ooooooh baby are they to die for.
I used my favorite brownie recipe which takes less than an hour from start to finish. I modified the recipe by using only 1 1/2 sticks of butter instead of two, which I think makes for a fudgier brownie. Then I topped them with this incredible cookies and cream frosting I found online. Finally, I finished them over by smothering them with ganache. To make them prettier, you can whisk together a few tablespoons of powdered sugar with a few teaspoons of milk (add a splash of vanilla if you want), drizzle lines over the ganache, then swirl together with a toothpick like I did. I popped them into the fridge for a few hours to let everything set up, cut them into 28 bars (7 rows by 4 rows), and plated them for the fish fry.
They turn out so rich - the fudgy brownie is the perfect base for the creamy cookie frosting, and the ganache really sends the whole dessert over the top.
I was able to frost around 1/2" of frosting over a 13x9 inch pan; I'm not sure how many cupcakes you could frost with it, but I imagine 12 if you pipe large swirls, 24 if you spread it smooth with a knife moderately. If anyone tries, please feel free to comment and let me know :)
1 stick of butter, room temperature
1 stick of vegetable shortening (1/2 cup)
2 teaspoons vanilla extract
2 1/2 - 3 cups of powdered sugar
4 tablespoons of heavy whipping cream, milk, or half 'n' half
12 Oreos, crushed finely
1. In the bowl of a stand mixer using the paddle attachment, cream together the shortening and butter until smooth. Add vanilla extract and mix in.
2. Stop the mixer and add 1 cup of powdered sugar, and mix until combined. Slow mixer down, add 2 tablespoons of cream. Stop mixer, add 1 cup of sugar, mix on medium to combine. Slow mixer down, add remaining 2 tablespoons of cream. Stop the mixer, add 1/2 cup of powered sugar, mix on medium to combine.
3. Taste the frosting - if it is sweet enough, then mix on medium-high for about 3 minutes, until the frosting becomes fluffy. If you want it sweeter, add another 1/2 cup of frosting, slowly mix to combine, then crank up the speed until fluffy.
4. Fold in crushed Oreo's and frost your treat!
Cookies and cream frosting adapted from the Dollhouse Bake Shoppe