Oreo Frosting
This Oreo frosting is totally addictive! It's made with only 6 ingredients and is so easy to make. It'll be gone just as quickly as you can make it!!
Servings: 7
Calories: 1082kcal
Ingredients
Oreo Buttercream Frosting
- 2 cups unsalted butter, room temperature 452g
- 2 tsp vanilla extract or vanilla bean paste 8ml
- 1/2 tsp fine salt 3g
- 7 cups powdered sugar 907g
- 1/4 cup heavy whipping cream, room temperature 60ml
- 1 cup crushed Oreo cookies - about 12 cookies 150g
Instructions
- Crush the Oreo cookies (centers and all) in a food processor until they're super fine, and no large bits remain. Set aside.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in the vanilla and salt on a medium speed.
- Slowly mix in the powdered sugar on a low speed. Place a kitchen towel over the stand mixer to help reduce the powdered sugar clouds. Halfway through, add the heavy cream to make the frosting easier to mix.
- Add in 1 cup of crushed Oreos and mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add additional cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1/4 at a time).
Video
Notes
This recipe makes about 7 cups of frosting.
Tips For Making the Best Oreo Frosting:
- Be sure you really finely crush the Oreos, so that you can easily smooth this frosting on a cake or pipe with it
- If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple of minutes to get out any extra air that might have been incorporated during the mixing process.
Making this Frosting in Advance:
I usually make 1 1/2 batches of frosting to stack and frost a seven or eight-inch cake. 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 a month, or in the freezer for up to 3 months. 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 it in the fridge for up to a week.Nutrition
Serving: 1 | Calories: 1082kcal | Carbohydrates: 142g | Protein: 1g | Fat: 59g | Saturated Fat: 36g | Polyunsaturated Fat: 20g | Cholesterol: 149mg | Sodium: 222mg | Sugar: 136g