Cookies and Cream Icing is a serious crowd-pleaser. It’s a little more distinctive than classic vanilla or chocolate icings, but it’s still basic enough to appeal to traditionalists. The texture and dappled look of the icing make it easy to ice cakes with because you don’t need to spend so much time smoothing the final coat. We serve it exclusively with our Devil’s Food cakes or cupcakes (see pages 98–112), but feel free to pair it with any favorite cake.

　　

Ingredients

makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes

　　1 recipe Vanilla Icing (page 136)

　　1 1/4 cups finely ground chocolate cookies (see Chocolate Cookie Dough, page 54) or store-bought chocolate cookies, such as Chocolate Nilla Wafers or Chocolate Teddy Grahams

　　

Step 1

Beat the Vanilla Icing in the bowl of a standing mixer fitted with a paddle attachment at medium-high speed until it is light and smooth, about 1 minute.

　　

Step 2

Add 1 cup of the chocolate cookie crumbs (see page 44) and mix until they have blended thoroughly into the icing, about 1 minute.

　　

Step 3

Use the remaining 1/4 cup cookie crumbs to sprinkle on top of the iced cake or cupcakes.

　　

Step 4

Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days. Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.

　　Sweet Chic