Cookies and French Cream frosting

This is a recipe I tweaked a little and use as a filling for chocolate cakes, or a frosting for vanilla cakes. Could frost either, but I just prefer a more subtle chocolate than a chocolate overload. This recipe makes enough for me to frost 24 cupcakes and a small 6-inch cake.



  • 1 cup whole milk
  • 5 tbsp. All-purpose flour
  • 1 cup granulated sugar
  • 1 cup room temp. butter.
  • 1 tsp vanilla flavoring
  • 1/2 cup crushed chocolate sandwich cookies.


  1. Whisk together the milk and flour in a medium saucepan over medium heat. Whisk continuously until the milk comes to a slight boil and thickens to a pudding consistency. Remove from heat and cool to room temperature.

While the milk is cooling, cream together butter and sugar in a stand mixer, or by hand on med – med/high until light and fluffy and most of sugar has dissolved. Add in vanilla and stir to combine.

Once milk has cooled, add to the mixer with the butter mixture and beat on medium-low speed for about 1-2 minutes, until well-combined and creamy.

Fold in chocolate cookies crumbles and enjoy!

Comments (7)


too funny! My daughter was just telling me last night at cake decorating class that she wishes there was a cookies and cream icing! Thanks!


I used this for a filling in a white cake bridal shower cake for a coworker whose theme was black and white. It was a big hit. Delicious!!