Description
A delicious and velvety Oreo frosting recipe that’s perfect for topping cakes, cupcakes, or desserts. Made with crushed Oreos, butter, and a touch of heavy cream, this creamy frosting is a sweet and indulgent treat for any occasion.
Ingredients
Units
Scale
Main Ingredients
- 10 Oreo cookies (115g)
- 1 cup unsalted butter, softened (226g)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar, sifted (360g)
- 1 to 2 tablespoons heavy cream
Instructions
- Crush the Oreos: In the bowl of a food processor, process the Oreos to make very fine crumbs. Alternatively, you can place them in a zip-top plastic bag and crush them finely using a rolling pin.
- Prepare the Butter Base: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy.
- Mix in Vanilla, Salt, and Sugar: Add the vanilla extract, salt, and half of the powdered sugar. Beat on low speed for 30 seconds, just until combined.
- Add Heavy Cream & Sugar: Add 1 tablespoon of heavy cream and the remaining powdered sugar. Beat on low speed for 30 seconds until combined. Increase the speed to medium and beat for 2 minutes until the mixture is light and fluffy.
- Combine with Crushed Oreos: Add the pulverized Oreos and beat on medium speed for 30 seconds to 1 minute until well combined. If the buttercream appears dry and not creamy, add the remaining heavy cream, 1 teaspoon at a time, and mix to combine.
Notes
- Use softened butter. Butter should be softened for a velvety frosting. Set it out about an hour beforehand or soften quickly using preferred methods.
- You can substitute whole milk or half-and-half for the heavy cream.
- If the frosting appears dry, add more heavy cream, 1 teaspoon at a time, until it reaches the desired consistency.
- For garnish, consider topping with crushed Oreo cookies, half an Oreo cookie, or mini Oreos for a decorative touch.
