Description
My homemade Oreo frosting recipe is a light and luscious cookies and cream buttercream loaded with crushed Oreos. Just 5 ingredients and minutes to make!
Ingredients
- 3 sticks (1 ½ cups) unsalted butter, cold
- 6 cups powdered sugar
- 12 Oreos, crushed
- 1-2 tablespoons heavy whipping cream (or milk)
- 1 teaspoon vanilla extract
Instructions
- Cut the cold butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
- In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side.
Notes
How much does this recipe make?
- This recipe will frost 24 cupcakes
- If you would like to frost a 9×13-inch cake, you can halve this recipe
- If you’d like to frost an 8-inch 3-layer cake, add a stick of butter, 1-2 more cups of powdered sugar, and 6 more Oreos. Add additional heavy cream as needed.
Storage:
- Frosted cupcakes can be stored at room temperature for up to 3 days. Unless you live in a warm climate, you should consider refrigerating them. It’s best served at room temperature.
- This Oreo frosting will last in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Allow the frosting to come to room temperature and re-whip in the mixer before using. See blog post for specifics.
Nutrition
- Serving Size: 1 Serving
- Calories: 226
- Sugar: 29.7g
- Sodium: 5.3mg
- Fat: 12g
- Saturated Fat: 7.4g
- Carbohydrates: 30.5g
- Fiber: 0g
- Protein: .2g
- Cholesterol: 31.8mg