Description
Light and creamy Oreo Swiss meringue buttercream, perfect to frost 12 cupcakes or cover a 6-inch (15 cm) layer cake. Made with real Oreo crumbs and a silky meringue base for the smoothest cookies and cream frosting.
Ingredients
- 6 large egg whites
- 150 g (3/4 cup) granulated sugar
- 300 g (1 1/4 cups) unsalted butter, softened
- 2 teaspoons vanilla extract
- 14 Oreo cookies, finely crushed into powder
Instructions
- Place the egg whites and granulated sugar in a heatproof bowl set over a saucepan of gently simmering water.
- Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
- Transfer to a stand mixer fitted with the whisk attachment and beat on high speed for about 10–15 minutes, until the meringue is stiff, glossy, and completely cool.
- Reduce the speed and gradually add the softened butter, vanilla extract, and a pinch of salt. The mixture may look loose or curdled at first—keep mixing until it comes together.
- Increase to medium-high speed and whip until the buttercream is thick, smooth, and fluffy.
- Fold in the crushed Oreo cookies, then switch to the paddle attachment and mix on low speed for 1–2 minutes to remove air bubbles and smooth the texture.
Notes
Storage: Up to 1 week in the fridge in an airtight box, up to 3 months in the freezer.
Tips:
- Use a kitchen scale for accurate measurements—especially for sugar and butter.
- Make sure no egg yolk gets into the whites or the meringue won’t whip.
- Whisk the egg whites and sugar until fully dissolved—you shouldn’t feel any grains.
- Add butter only when the meringue has cooled down, or it may melt.
- If the buttercream looks curdled, keep mixing—it will smooth out.
- Mix on low speed at the end to remove air bubbles and get a silky finish.
- Prep Time: 20 minutes
- Category: Frosting, fillings
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 247
- Sugar: 13.4 g
- Sodium: 37.1 mg
- Fat: 20.6 g
- Carbohydrates: 14 g
- Protein: 2.1 g
- Cholesterol: 53.8 mg