Cookie Butter Cream Cheese Frosting
This creamy frosting, with a hint of spice, combines cookie butter and tangy cream cheese. It works perfectly with carrot cake, or you can spread it on a slice of toasted bread.
I was having the family over for dinner today and decided to make an easy dessert of carrot cake, thanks to Betty Crocker. I know that cream cheese icing is the partner in crime when it comes to carrot cake, but for some reason I didn’t really feel like using powdered sugar.
Looking in my cupboard I noticed a couple tubs of Trader Joe’s infamous Cookie Butter. I picked them up on a trip to the U.S.A. a few months ago after hearing about all the hype, but still hadn’t cracked it open (sad, I know). Light bulb: I’ll use it to frost my cake!
I was crossing my fingers that the flavours would work, so I tasted a spoonful of the butter… delicious! It’s a good thing I hadn’t opened this earlier on in the year, or I would have probably finished both tubs by now. I decided to stick with the cream cheese and combine the two. It was a little thick and I knew it needed a bit more “sweet”, so I added some sweetened condensed milk. I loosened it up with some milk and voilà , the frosting was perfection! Best of all, it was so easy to make (I didn’t have to worry about getting icing sugar everywhere).
If you can’t get your hands on a jar of cookie butter, there are a lot of DIY recipes online (like this one or this one) that can act as a substitute for this yummy spread.
Monique Creary
5 minPrep Time
5 minTotal Time
Save RecipeIngredients
400g (14 oz.) container of Trader Joe's Speculoos Cookie Butter
1 - 340g container cream cheese (softened)
150mL (2/3 cup) sweetened condensed milk
30mL (2 tbsp) milk
Directions
- In a large bowl, blend together the cookie butter, cream cheese, and condensed milk with an electric mixer.
- Slowly stream in the milk a tablespoon at a time, until the mixture is desired consistency. Will frost and fill an 8-inch cake.
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