This icing makes you forget that you’re gluten free! Ever since I was a little girl, cookies and cream has been my absolute favorite flavor combination. Maybe it has something to do with the fact that I grew up in the “please put Oreos in my lunchbox” era in the 90’s.
When I had to go gluten free, I mourned cookies & cream flavored anything. It just wasn’t an option in those early days. I was forced into figuring out how to recreate this nostalgic flavor profile – and THIS cookies and cream icing embodies all of those memories.
If you haven’t already baked yourself a bulk batch of my cookie crumbles, do yourself a favor and make some (it takes less than 20 minutes to throw together and yields multiple recipes worth of happiness!) As you check out my blog you’ll realize that the same cookie crumbles which elevate this recipe into greatness are also found in my triple layer dessert cake, cookies and cream rolls, cookies and cream Klondike copycat bars and more!
This icing compliments both vanilla and chocolate cakes, but my personal favorite is when it’s used on my marshmallow cream filled chocolate cupcakes!
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Why You’ll Love Gluten Free Cookies & Cream Icing
- Thick, fluffy, and pipeable (holds shape beautifully)
- Made with simple, clean ingredients
- No artificial flavors or dyes
- Tastes like classic Oreo cookie and filling —but better & without gluten
- Great for cakes, cupcakes, and fillings
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Butter
Butter sets the tone for the structure within the icing. Using a high-fat butter like Kerrygold (at room temperature) works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
See my dairy-free homemade butter recipe here.
2. Powdered Sugar
Powdered sugar adds a smooth sweetness to the frosting that can’t be imitated by granular sugars. Be sure to source an organic powdered sugar that is gluten free. I use this one when I buy it from the store. Or, you can make a from scratch version of powdered sugar using my Homemade Powdered Sugar recipe.
3. Raw Cream/Milk
Raw cream is simply the naturally separated cream that comes from raw milk. If you do not choose to or have access to drinking/using raw cream, it can easily be substituted out for heavy whipping cream, milk or coconut cream (for a dairy free alternative). The cream is used to set the firmness or looseness of the icing (depending on what you’re needing the icing for).
4. Vanilla Extract
Vanilla extract elevates the flavor of the icing. Use a pure vanilla extract for the best results. I am notorious for subbing the vanilla extract out for equal parts Vanilla Bean Paste as well when I have it handy. 10/10 recommend.
5. Cookie Crumbles
These cookie crumbles really elevate the entire recipe and are 100% refined sugar free. They’re the perfect complement to any cookies & cream dessert. When using in the icing, make sure to crumble the cookies finely so that the icing does’t get stuck in the piping tip you choose.
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Helpful Tools & Gadgets
No special tools? Here’s how to make it work:
No stand mixer → use a hand mixer
No piping bag → use a plastic bag with the corner cut out or spread with a knife or spoon
No food processor → crush cookies in a zip-top bag with a rolling pin
Making the Gluten Free Cookies & Cream Icing
1. Mix together all of the ingredients (except cookie crumbles) together in a mixer. Mix until icing is fluffy and well incorporated (2-3 minutes)
2. Add in cookie crumbles. You can adjust just amount depending on your preference.
3. Whisk the cookie topping into the icing so that it’s well incorporated and smooth to use.
4. Place in a piping bag and use on cupcakes, cakes, brownies – anything you can think of!
Cookies and Cream Icing (Smooth + Fluffy)
Ingredients
- 1 cup Butter
- 3 cups Powdered Sugar
- 2 TBSP Raw Cream
- 1 tsp Vanilla Extract
- 1 ½ cups Cookie Crumbles
Instructions
- In a mixer, whip the butter, vanilla extract and powdered sugar together while sprinkling in the cream to get it to the right consistency.
- Pour in the cookie crumbles and whisk until well combined.
Additional Allergens/Suggested Modifications
- Dairy: sub cream for dairy free options.
This recipe is naturally free of:eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Crush cookies finely for smooth piping or leave slightly chunky for texture
Use room temperature butter or cream base for smooth mixing
Add liquid slowly to control consistency
If too thick, add a splash of milk or cream
If too thin, add more powdered sugar or chill briefly
For clean piping, use a larger tip to avoid clogging from cookie pieces
Storage Options:
- Fridge: Store up to a week in an airtight container
- Freezer: Store up to 6 months in an airtight container. I’ve found that freezing in piping bags that are stored a glass container with a lid makes it so easy to thaw and use right away but you could also store in a container, let it soften and then place into a piping bag.
- Make ahead: This icing recipe has the best piping texture when fresh. It works great from refrigerated or frozen as well, it will just need to be brought to room temperature which will take time.
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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