Description
Recipe for creamy, firm Oreo frosting with mascarpone, heavy cream and Oreo cookies (to decorate 12 cupcakes or a 6 inches / 15 cm cake)
Ingredients
- 250 g (1 cup) Mascarpone cheese - cold
- 350 ml (1 1/2 cups) Heavy Cream - full-fat and very cold
- 3-4 tbsp. Powdered sugar
- 1 tsp. Vanilla extract
- 4-5 Oreo cookies crumbs
Instructions
- Finely blend the Oreo cookies in a food processor until you obtain a very fine, lump-free cookie powder.
- Place all the ingredients in a large bowl, cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract and Oreo cookie crumbs.
- Whip with an electric mixer or stand mixer fitted with the whisk attachment on medium speed for around 2-3 minutes, until you have a smooth, firm-textured frosting. (Be careful to control the texture, as it can quickly become grainy).
- Place the Oreo frosting in the fridge until you're ready to use it to decorate your cupcakes or cakes.
Notes
Storage: Up to 3-4 days in the fridge under plastic wrap or in an airtight container.
- Add a 1-2 tbsp unsweetened cocoa powder for a chocolate version.
- 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