Recipes...Cookies and Cream Frosting cake
ingredients
1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
15 chocolate sandwich cookies, beaten
commands
within the bowl of your stand mixer equipped with the paddle attachment integrate the butter and powdered sugar, mixing till clean, scraping the edges of the bowl as essential.
add inside the vanilla and blend and retain blending till smooth and creamy.
Stir in the overwhelmed cookies until evenly included.
Notes
Frost cake without delay or save airtight, refrigerated for up to 7 days.
To make the chocolate ganache melt collectively 1 half of cups chopped chocolate and a pair of tablespoons entire milk. Cool slightly and pour on top of the cake slowly, letting it slowly drip down the edges of the cake.
1 cup butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
15 chocolate sandwich cookies, beaten
commands
within the bowl of your stand mixer equipped with the paddle attachment integrate the butter and powdered sugar, mixing till clean, scraping the edges of the bowl as essential.
add inside the vanilla and blend and retain blending till smooth and creamy.
Stir in the overwhelmed cookies until evenly included.
Notes
Frost cake without delay or save airtight, refrigerated for up to 7 days.
To make the chocolate ganache melt collectively 1 half of cups chopped chocolate and a pair of tablespoons entire milk. Cool slightly and pour on top of the cake slowly, letting it slowly drip down the edges of the cake.
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