Description
Light and fluffy Oreo frosting made with mascarpone, whipped cream, and crushed Oreo cookies, perfect for frosting cupcakes, cakes, or filling a 6-inch layer cake.
Ingredients
- 250 g (1 cup) cold mascarpone cheese
- 250 ml (1 cup) very cold heavy cream (full-fat, at least 30-35%)
- 40 g (⅓ cup) powdered sugar
- 1 teaspoon pure vanilla extract
- 5–6 Oreo cookies, finely crushed into crumbs
Instructions
- Finely crush the Oreo cookies in a food processor until you get a very fine, lump-free crumb.
- In a large bowl, add cold mascarpone, cold heavy cream, powdered sugar, vanilla, and Oreo crumbs.
- Whip on medium speed for 2 to 3 minutes until thick, smooth, and fluffy with stiff peaks. Stop as soon as the frosting holds its shape.
- Avoid overmixing, as the frosting can quickly become grainy with this ratio.
- Chill briefly before using for piping on cupcakes, layer cakes, or 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
- Method: No-bake
- 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