Cookies and Cream Icing

• 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

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. 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. Use the remaining 1/4 cup cookie crumbs to sprinkle on top of the iced cake or cupcakes.
4. Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days.
5. Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.

vanilla icing, chocolate cookies

Taken from www.epicurious.com/recipes/food/views/cookies-and-cream-icing-388132 (may not work)