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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