Oreo Frosting
This Oreo Frosting Recipe is silky, smooth, and perfectly chocolatey! Made in just 10 minutes, this Oreo buttercream is perfect for topping cakes, cupcakes, cheesecakes, and so much more!
Servings: 36 servings for cupcakes
Calories: 103kcal
Ingredients
- 10 oreo cookies
- 1 cup salted butter room temperature
- 3 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tbsp heavy whipping cream
Instructions
- In a food processor, or blender, pulse the oreo cookies until very fine. Set aside.
- In the bowl of a stand mixer, or using a large bowl and hand mixer, beat the butter along with ½ cup of powdered sugar. Keep adding a ½ cup at a time until all well combined.
- Scrape down the bowl and add the vanilla, heavy cream, and crushed Oreos. Mix until combined.
- If the frosting is too thick, add an additional teaspoon of heavy cream one at a time until desired thickness is achieved.
- Spread onto cake or pipe onto cupcakes.
Notes
HOW TO STORE LEFTOVER BUTTERCREAM
We don’t need all that sweet stuff to go to waste do we? Here’s a step-by-step breakdown on how to store leftover frosting:
First transfer the leftover buttercream in an airtight container.
Place the buttercream in the fridge for up to a week.
When ready to use, let the frosting soften at room temperature. Re-whip in your mixer again before using.
Place the buttercream in the fridge for up to a week.
When ready to use, let the frosting soften at room temperature. Re-whip in your mixer again before using.
Nutrition
Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 54mg | Potassium: 11mg | Fiber: 1g | Sugar: 11g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg