Oreo Frosting (Print version)
Thick, creamy Oreo Frosting made with cream cheese, butter, powdered sugar, and finely crushed cookies for cakes and cupcakes.
# Ingredients:
For the frosting
01 -
10 Oreo cookies, about 115 g, whole cookies with filling
02 -
3/4 cup (170 g) unsalted butter, softened
03 -
4 oz (113 g) full-fat brick-style cream cheese, softened
04 -
3 1/2 cups (420 g) powdered sugar, sifted if lumpy
05 -
1 teaspoon vanilla extract
06 -
1/8 teaspoon fine salt
07 -
1-2 tablespoons heavy cream, only if needed for texture
# Instructions:
01 -
Pulse the Oreo cookies in a food processor until very fine. If piping through a decorative tip, sift the crumbs and save any larger pieces for garnish.
02 -
In a large bowl, beat the softened butter and cream cheese on medium speed for 2 minutes, scraping the bowl, until smooth and creamy.
03 -
Add the powdered sugar 1 cup at a time on low speed. Once incorporated, beat on medium speed until thick and fluffy.
04 -
Mix in the vanilla extract and salt. Beat for 30 seconds and check the texture.
05 -
Add the fine Oreo crumbs and mix on low speed until evenly speckled. If the frosting is too stiff, beat in heavy cream 1 teaspoon at a time.
06 -
Spread or pipe the frosting right away. If it feels soft, chill for 10-15 minutes, then stir before using.
# Good to know:
01 -
Makes enough for 12 generously frosted cupcakes, one 9x13-inch cake, or a light filling for one 8-inch layer cake.
02 -
Use whole Oreo cookies, including the filling, for the best cookies-and-cream flavor.
03 -
For piping, grind and sift the cookies so crumbs do not clog the tip.