Oreo Buttercream
With loads of cookie bits, you are going to love this Oreo buttercream frosting! It's easy to make and uses just 5 ingredients.
Servings: 10
Ingredients
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar sifted as needed
- 2 tbs heavy whipped cream
- 1 teaspoon vanilla extract
- ½ cup crushed Oreo cookies
Instructions
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, cream and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light and creamy. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
- Add the crushed Oreo cookies and mix until combined.
Notes
The frosting should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
Frosting is best used immediately after making. If making in advance, store it at room temperature for up to 1 day. Re-mix by hand until smooth and spreadable.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.