Simple Oreo Frosting (Easy)
This easy-peasy Simple Oreo Frosting is not just irresistiblytasty but also super velvety, creamy and versatile. It’s perfect to decorate cupcakes and cakes for a birthday bash or adding a dollop ofsweetness to your brownies,blondies – you name it, this frosting can do it!
Servings 3.5 cups (about 750 g)
Calories 1120kcal
Ingredients
- 1 cup (230 g) unsalted butter, slightly cold
- 4 cups (480 g) confectioners’ sugar, sifted
- 2 tablespoons (30 ml) whole milk or heavy cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 teaspoon (1 g) salt
- 6 - 8 whole Oreos
Instructions
- Place the whole Oreos in a food processor and pulverize them to fine crumbs.Pro-Tip: If you plan to pipe this frosting through a piping tip, you need to ensure your cookies are finely pulverized. Otherwise, cookie crumbs will clog your piping tip, which can be a pain. For an even fine texture, you can remove the cream between the cookies and then crush them.
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
- Add the crushed Oreos and whip until evenly distribute and smooth. IMPORTANT: If you want to store the buttercream for later use, I recommend not adding the crushed Oreos; add them only when you are ready to use the buttercream; otherwise, the cookies will lose their crunchiness.
- Use the buttercream immediately. Before using it on your cake or cupcakes, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.
Notes
Yield: Makes about 3 ½ cups (about 750 g); enough to frost 12 cupcakes or fill and frost one 3-layer, 6-inch (15-cm) cake or one 2-layer, 8-inch (20-cm) cake.
Store: This Oreo Frosting can be made in advance and stored, well covered, in the refrigerator for up to 5 days or in the freezer for up to 3 months. Bring the buttercream to room temperature and mix until smooth before using.
Oreos: If you plan to pipe this frosting through a piping tip, you really need to make sure your cookies are finely pulverized. If not, you will have cookie crumbs clogging your piping tip, which can be a pain.
Recipe Tips:
- Smooth Frosting. If you want your Oreo Buttercream to have a smooth texture, I recommend removing the cream between the cookies and then crushing the cookies in a food processor to form fine crumbs.
- Butter. Make sure the butter is softened but not too hot. I recommend taking the butter out of your fridge about 30 minutes prior to making your buttercream. The butter should still be cold to the touch, but you’ll be able to make a slight imprint with your finger. Also, whip up the butter until it is light, fluffy, pale in color, and free of lumps. This might take up to 5 minutes.
- Confectioners’ sugar. Always sift the confectioners’ sugar. Add just 1 cup of sugar at first, and mix until smooth before adding the rest of the sugar.
- Oreos: If you plan to pipe this frosting through a piping tip, you really need to make sure your cookies are finely pulverized. If not, you will have cookie crumbs clogging your piping tip, which can be a pain.
- Ultra-creamy. Use heavy cream instead of milk for an ultra-creamy consistency. I always use heavy cream.
- Last Mix Before Use. Give your buttercream a last mix by hand with a rubber spatula. Mixing it by hand for a couple of minutes is an arm workout, but it makes a big difference. Be sure to push the frosting against the side of the bowl to push out all that trapped air.
- Adjust Consistency. The frosting should be soft and spreadable but not runny. If the buttercream is too thick, beat in more milk, one tablespoon at a time, until the desired consistency is reached. If it is too thin, add more confectioners’ sugar, 1/4 cup at a time, until the desired consistency is reached. If the buttercream is too grainy, it may be because you need to add a bit more milk or heavy cream. I recommend adding one additional tablespoon at a time to make sure you don’t throw off the consistency of your frosting.
- Butter: Substitute butter with dairy-free butter substitutes. For buttercream and frosting, I like to use Miyoko’s Creamery Organic Vegan Butter
- Milk:In my opinion, soy and oat milk have the best consistency and very neutral flavors. However, you can use any dairy-free milk that you prefer.
- Mint Chocolate Chip: Add a dash of peppermint extract to the frosting for a refreshing twist on classic Oreo flavor.
- Cookies and Cream Swirl: Reserve some crushed Oreos to swirl into the frosting for a beautiful marbled effect.
- Cocoa Powder: Amp up the chocolate factor by adding a spoonful of cocoa powder to the frosting mixture.
- Nutty Crunch: Fold in some chopped nuts like walnuts or pecans for added texture and flavor.
Nutrition
Calories: 1120kcal | Carbohydrates: 154g | Protein: 2g | Fat: 58g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 262mg | Potassium: 83mg | Fiber: 1g | Sugar: 145g | Vitamin A: 1659IU | Calcium: 33mg | Iron: 3mg