Description
This Oreo buttercream frosting is perfectly sweet with just the right amount of cookie crunch. This beginner-friendly recipe creates a smooth, creamy, and delicious Oreo buttercream that’s stable enough for tiered cakes, pipes beautifully, smoothes easily, and comes together in minutes!
Ingredients
- 1 Cup Unsalted Butter
- 7 1/2 cups Powdered Sugar (see notes)
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 6-8 Tablespoons Heavy Whipping Cream (see notes)
- 1/2 cup Crushed Oreos (see notes)
Instructions
- Whip It Up! Start by adding the room temperature butter to a stand mixer, fitted with the paddle attachment. Whip the butter on a medium speed for about 1-2 minutes, scraping the sides and bottom of the bowl at least once.
- Grind em’ Up! Add the Oreos to a food processor, pulsing until finely ground. How finely you crush them is up to you — just keep in mind that larger chunks can make it harder to achieve a smooth, neat buttercream base when decorating.
- Vanilla & Salt: Add 2 tablespoons of heavy cream or milk to the butter, along with the vanilla extract and salt.
- Start Mixing! Turn mixer on medium speed until these ingredients are incorporated. This should only take about 30 seconds. Again, scrape that bowl!
- Powdered Sugar: Lower mixer speed to the lowest setting and start adding the powdered sugar in increments. Adding a tablespoon of heavy cream or milk between each.
- Mix on Low: Slightly increase the mixer speed to help mix these ingredients, but do not turn on too high or you will whip too much air into the buttercream.
- Scrape, Scrape, Scrape: Remember to scrape the sides and bottom of the mixing bowl to make sure all of the ingredients are incorporated!
- Finish Buttercream Base: Mix on low-medium until all ingredients are incorporated, at this point you should have perfectly smooth vanilla buttercream!
- Add the Oreos: Finish by adding the crushed Oreos. Pulse the mixer just a few times — be careful not to overmix! Overmixing will turn the buttercream a dirty gray color and lose those pretty cookie specks.
Notes
Powdered Sugar: 7 1/2 Cups or 1 2 lb bag of powdered sugar. I always use the full 2 lb bag!
Oreos: The easiest way to crush the Oreos is with a mini food processor (affiliate)
Stiffer: For a stiffer buttercream, add less than recommended amount of heavy cream.
Ultra-Creamy: For an ultra-creamy buttercream, add a maximum of 10 tablespoons of heavy cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixed
- Cuisine: American