Cookies and Cream Icing

1. 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.

2. 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.

3. 3

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

4. 4

   Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days.

5. 5

   Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.