Oreo Buttercream
Delicious vanilla buttercream with crushed Oreo cookie crumbs folded in for the perfect cookies & cream flavor. The ideal frosting for cakes, cupcakes, macarons, and more!
Servings 2.5 Cups
Ingredients
- 9 Oreo cookies (96g)
- 1 Cup (226g) unsalted butter, room temperature
- 3 Cups (360g) powdered sugar
- 2 tsp vanilla extract
- 2 Tbsp whole milk, room temperature
- pinch of salt, or to taste
Instructions
- Place the Oreo cookies into a food processor and grind them into fine crumbs. It's important to get the crumbs as small as possible without over-grinding (which can turn them into an Oreo paste).
- In the bowl of a stand mixer fitted with the paddle attachment (or with a large bowl and hand mixer), cream the butter on medium-high speed until it's creamy and pale in color, about 5 minutes. Scrape down the bowl and paddle as needed.
- Add the powdered sugar a few cups at a time, mixing on low speed and scraping down bowl and paddle in between intervals. Keep the mixer on low speed and add the vanilla, milk, and salt. Mix until fully incorporated and uniform, 1-2 minutes, scraping down the bowl and paddle as needed.
- Mix in the Oreo cookie crumbs on low speed until uniform and well-dispersed.
Notes
Oreo Cookies: You can use any flavor of Oreo cookies for this recipe, or substitute any kind of crunchy cookie (like Biscoff!)
To Make Ahead: For best results, make the recipe up through step 3, then store the cookie crumbs and buttercream in separate airtight containers for up to 2 weeks (store the buttercream in the refrigerator). When you're ready to use the buttercream, bring it to room temperature and re-mix with your stand mixer on low speed until smooth. Then, mix in the cookie crumbs.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.