Description
A rich and creamy Oreo buttercream frosting made with crushed cookies and classic American buttercream, perfect for cakes and cupcakes.
Ingredients
- 200 g unsalted butter, softened
- 250 g powdered sugar, sifted
- 60 ml heavy cream
- 10 whole Oreo cookies, finely crushed (about 100 g)
- 1 teaspoon vanilla extract
- 1 pinch salt, optional
Instructions
- Place the softened butter in a large mixing bowl and beat for 2 to 3 minutes until pale, smooth, and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add the sifted powdered sugar in 2 to 3 additions, mixing on low speed at first to avoid a sugar cloud, then increasing the speed until the mixture becomes smooth and creamy. Scrape the bowl as needed.
- Pour in the heavy cream and vanilla extract and the finely crushed Oreo cookies and mix on low speed until evenly combined.
- If the frosting feels too thick, add a small splash of cream. If it is too soft, refrigerate for 15 to 20 minutes before using.
- Use immediately to frost cakes or cupcakes, or pipe onto desserts.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
Tips:
- Use very soft butter for a smooth buttercream.
- Crush the Oreos very finely to prevent clogged piping tips.
- Sift the powdered sugar for a silky texture.
- Adjust the cream gradually to control consistency.
- Rewhip briefly before piping for a lighter finish.
- Prep Time: 10 minutes
- Category: frosting, buttercream, filling
- Method: No-bake
- Cuisine: American