Oreo Cream Cheese Frosting
This Oreo cream cheese frosting is rich, tangy, and packed with Oreo flavor!! It tastes amazing on cakes, cupcakes and cookies alike!
Servings: 7 cups
Calories: 890kcal
Ingredients
Oreo Cream Cheese Frosting
- 1 1/2 cups unsalted butter, room temperature 339 grams - 3 sticks
- 1/2 cup full-fat cream cheese, room temperature 113 grams or 4 oz.
- 1 Tbsp vanilla extract or vanilla bean paste 12 grams
- 1/2 tsp fine salt 3 grams
- 7 cups powdered sugar 875 grams
- 3 Tbsp heavy whipping cream, room temperature or whipping cream (45 grams)
- 1/2 cup oreo cookie crumbs, pulverized in a food processor or super finely chopped 45 grams
Instructions
Oreo Cream Cheese Buttercream Frosting:
- Beat 1 1/2 cups of butter and 1/2 cup cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in 1 Tbsp vanilla and 1/2 tsp salt and beat on low until combined.
- Slowly mix in 7 cups powdered sugar on a very low speed. About halfway through add in 3 Tbsp of heavy cream to make the frosting easier to mix.
- Mix until the frosting reaches the right consistency. If the frosting is too thick, add in additional cream (1 Tbsp at a time).
- If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Next mix in 1/2 cup of oreos crumbs on a low speed, mixing just until they're evenly distributed throughout the frosting. If you mix the Oreos in for too long it can make your frosting look kind of grey.
- Cover the Oreo cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.
Video
Notes
This recipe makes about 7 cups of frosting, which is enough to frost 3 dozen cupcakes or an 8" layer cake.
Making this Nutella Buttercream Frosting in Advance and Storage Tips:
Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week. If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.Nutrition
Serving: 1 | Calories: 890kcal | Carbohydrates: 115g | Protein: 2g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 16g | Cholesterol: 129mg | Sodium: 251mg | Sugar: 111g