Oreo Buttercream Frosting
This Cookies and Cream buttercream frosting is rich, creamy, and full of Oreo chunks. The combination of butter and cream cheese cuts down the sweetness and gives it a very smooth and delicous texture.
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Servings: 3.5 Cups
Ingredients
- 8 Oreos, crushed
- 1 Cup Unsalted Butter, room temperature (227g)
- ½ Cup Cream Cheese, room temperature (109g)
- 4 Cups Powdered Sugar (545g)
- 1 Tablespoon Heavy Cream
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
Instructions
- Allow the butter and cream cheese to come to room temperature.
- Crush the Oreos using either a food processor or put them in a Ziploc bag and smash them with a hard object such as a rolling pin or meat tenderizer.
- Once the butter and cream cheese have reached room temperature, beat them with an electric mixer on high speed until fully combined. This should take around 1-2 minutes.
- Add the powdered sugar 1 cup at at time and beat on low speed in between each addition.
- Add the heavy cream, vanilla extract, and salt and beat on high speed for 3-4 minutes or until the icing has turned light in color and looks smooth and whipped.
- Gently fold in the Oreo cookie pieces with a rubber spatula until evenly dispersed throughout the buttercream.
- Use an offset spatula or a large piping bag to add the frosting to your baked goods!
Notes
Storage:
This icing can be stored in an airtight container in the refrigerator for up to 7 days. You can freeze for up to 3 months. When you unfreeze it, let it come to room temperature and whip it up with an electric mixer to get it smooth and creamy again.