Description
Recipe for creamy, firm Oreo whipped cream with mascarpone, heavy cream and Oreo cookies (to decorate 12 cupcakes or a 6 inches / 15 cm cake)
Ingredients
- 250 g (1 cup) cold mascarpone cheese
- 350 ml (1 ½ cups) very cold heavy cream (full-fat, at least 35%)
- 3–4 tablespoons powdered sugar (icing sugar)
- 1 teaspoon pure vanilla extract
- 4–5 Oreo cookies, finely crushed into crumbs
Instructions
- Finely crush the Oreo cookies in a food processor until you get a smooth, lump-free Oreo crumb powder.
- In a large mixing bowl, add the cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and Oreo crumbs.
- Whip using an electric mixer or a stand mixer with the whisk attachment on medium speed for 2–3 minutes, or until the texture is smooth, fluffy, and forms stiff peaks. (Keep an eye on the consistency—it can turn grainy if overmixed.)
- Chill the Oreo whipped cream frosting in the fridge until ready to use for piping on cupcakes, layer cakes, or other desserts.
Notes
Storage: Up to 3-4 days in the fridge under plastic wrap or in an airtight container.
Tips:
- Use a kitchen scale for best accuracy, especially with mascarpone and powdered sugar.
- Chill your bowl and whisk in the freezer for 10 minutes before whipping to help the cream whip faster and stay stable.
- Blend the Oreos very finely — lumps can ruin the texture of the frosting.
- Watch the texture closely when whipping — stop as soon as stiff peaks form to avoid grainy frosting.
- For a chocolate twist, add 1–2 tablespoons of unsweetened cocoa powder to the mix.
- Prep Time: 10 minutes
- Category: filling, cream
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 168
- Sugar: 3.6 g
- Sodium: 35.3 mg
- Fat: 15.8 g
- Carbohydrates: 5.3 g
- Protein: 2.1 g
- Cholesterol: 43.5 mg