This Oreo buttercream frosting is so easy and can make all of your favorite cakes, cookies, and cupcakes even more delicious! Homemade buttercream frosting is so much better than anything you can buy at the store. So, if you're a fan of cookies & cream desserts, this recipe is a must-try!
2-3tablespoonheavy whipping cream(start with 2 tablespoons and use more if needed)
10Oreo cookies(crushed)
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Instructions
In a large mixing bowl or the bowl of your stand mixer, beat the somewhat softened butter for 5-6 minutes or until creamy and pale in color.
Add the vanilla extract, salt (if using), and 1 cup of confectioner's sugar. Mix at medium speed, alternating between pouring in small amounts of heavy whipping cream and the remaining confectioner's sugar. *Cream and powdered sugar are added, alternating until the desired consistency is reached (either spreadable or pipable).
Continue whipping the frosting for 2-3 minutes until light and fluffy. Then, fold the crushed Oreo cookies into your prepared frosting until evenly dispersed.
Notes
A pinch of salt is about 1/16th teaspoon if you want to be precise.
If your frosting seems too wet, slowly mix in 1 tablespoon of confectioner's sugar until your desired consistency is reached.
When crushing Oreos (or anything) in a bag manually with a rolling pin or meat tenderizer, you can prevent making a mess by laying a kitchen towel over the bag.
This will make enough frosting to generously frost 12 cupcakes or lightly frost 24 cupcakes. For cakes, it is enough to frost a 9x13 or 2 layered 8 or 9-inch cakes.
To store: If you plan to use your buttercream frosting soon, it can be kept in an airtight container or sealed piping bag at room temperature for up to 48 hours. Buttercream frosting can also be kept in an airtight container in the fridge for up to a week or frozen in a heavy-duty freezer bag for up to 1 month. Allow it to come to room temperature before using.