Description
Recipe for Oreo Swiss buttercream frosting (to dress 12 cupcakes or cover a 6 inch 15 cm cake)
Ingredients
- 165 g white eggs - about 4-5 whites
- 247 g (1 1/4 cups) Sugar - extra fine
- 330 g (1 1/3 cups) Butter - unsalted and softened
- 1 tsp Vanilla extract
- 1 pinch Salt
- 14 Oreo cookies - crushed into powder
Instructions
- Pour the egg whites and granulated sugar into a bowl and place it over a saucepan containing a little water.
- Heat it in a double boiler over medium heat, whisking constantly. Check the temperature with a cooking thermometer, which should reach 55°C (131°F).
- Once the temperature is reached, transfer the mixture to the bowl of your stand mixer and whisk at high speed for at least 10-15 minutes until you get a shiny and stiff meringue.
- Reduce the mixer speed and gradually add the softened butter, vanilla, and salt.
- Increase the speed and mix until you get a thick and smooth buttercream. (The mixture will initially be liquid, then grainy before thickening)
- Add the powdered Oreo cookies and mix again to incorporate them.
- Switch to the paddle attachment and mix again at low speed for at least 2 minutes to smooth out the cream and remove any air bubbles.
Notes
Storage: Up to 1 week in the fridge in an airtight box, up to 3 months in the freezer.
- Prep Time: 20 minutes
- Category: Frosting, fillings
- Cuisine: American