Best Cookie Butter Whipped Cream Recipes

WHIPPED BUTTERCREAM FROSTING

Steps:

• In a large bowl, add room temperature butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
• Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
• Add heavy cream, salt, and vanilla extract (and optional almond extract) and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
• Pipe or spread frosting with a knife onto cupcakes and serve.

HOMEMADE COOKIE BUTTER

Steps:

• Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.

SPECULOOS COOKIE BUTTER PIE

Steps:

• Lightly spray a 9-inch pie plate with nonstick spray.
• In the bowl of a food processor, pulse the cookies into fine crumbs, about 1 minute. (You should have about 1 1/2 cups.) Add the melted butter and pulse until the mixture is uniformly combined and sticks together when pressed, 15 to 20 seconds. Press the crust evenly into the base and up the sides of the pie plate. Freeze the crust while you heat the oven to 350 degrees.
• Bake the chilled crust until it appears set and the edges start to darken slightly, 8 to 10 minutes. Cool completely.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese and cookie butter on medium speed, 1 to 2 minutes. Scrape down the sides of the bowl, then add the confectioners' sugar and mix on low speed until fully incorporated, 1 to 2 minutes. Scrape down the sides of the bowl.
• In a liquid measuring cup with a spout, mix the 1 1/4 cups cream with the vanilla and salt to combine. Increase the mixer speed to medium and gradually add the cream mixture to the cream cheese mixture in a slow, steady stream. Continue to mix just until the mixture has thickened and holds medium peaks, 30 seconds to 1 minute. Do not overwhip, which could cause the mixture to separate.
• Pour the filling into the cooled pie crust and smooth into an even layer. Freeze the pie for 20 minutes to set the filling, then transfer to the refrigerator to chill until the filling is firm, about 45 minutes.
• Prepare the whipped cream, if using: In the bowl of an electric mixer fitted with the whip attachment, whip the remaining 3/4 cup cream to medium peaks. Spread in an even layer on top of the chilled pie and garnish with a sprinkling of cookie crumbs, if desired. Refrigerate until ready to serve.

WHIPPED SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended. , With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves. , Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.