Oreo Frosting
This Oreo frosting is thick, creamy, and loaded with real cookie crumbs in every bite. It comes together in just 10 minutes and works beautifully on cupcakes, cakes, and brownies. No piping skills required, just a mixer and a few simple ingredients.
Servings: 5 cups
Calories: 1075kcal
Ingredients
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened to room temperature
- 2 teaspoons pure vanilla extract
- 5 cups powdered sugar sifted
- 3-4 tablespoons heavy cream
- 8 Oreo chocolate sandwich cookies crushed into fine crumbs
Instructions
- Using a stand mixer fitted with a wire whisk attachment or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, softened cream cheese and vanilla for 2-2½ minutes or until smooth and fluffy.1 cup unsalted butter, 8 ounces cream cheese, 2 teaspoons pure vanilla extract
- Lower the mixer speed to medium-low. Add the powdered sugar 1 ½ cups at a time. Alternate adding 1 tablespoon of heavy cream after each addition of powdered sugar. (You can add an extra ½ cup of powdered sugar if the frosting is a bit too soft)5 cups powdered sugar, 3-4 tablespoons heavy cream
- Continue mixing until the frosting is smooth and creamy.
- Fold in the crushed Oreos. (It’s very important that the cookies are finely crushed, especially if you are piping the frosting. Large clumps of cookie will be a problem when you are piping the frosting) If you are not using the frosting right away, or if your kitchen is especially warm, you will need to store the frosting in the refrigerator until you are ready to use the frosting.8 Oreo chocolate sandwich cookies
- When ready to use after refrigeration, bring to room temperature for 20–30 minutes, then re-whip for 15–30 seconds until fluffy.
Notes
Storage:
- Store leftover frosting in an airtight container in the refrigerator for up to 7 days. Before using, let it sit at room temperature for 20–30 minutes, then re-whip for 15–30 seconds until smooth and easy to pipe. Avoid piping it while it’s still cold.
- To freeze, place the frosting in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Nutrition
Calories: 1075kcal | Carbohydrates: 136g | Protein: 4g | Fat: 59g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 227mg | Potassium: 129mg | Fiber: 1g | Sugar: 127g | Vitamin A: 1876IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
