Description
This delectable Oreo Buttercream is perfect for frosting cakes, cupcakes, or just enjoying by the spoonful!
Ingredients
Scale
- 1 ¼ cups unsalted butter ( softened to room temperature)
- 2 ½ cups confectioners sugar
- 2 Tablespoons heavy cream
- 2 teaspoons vanilla extract
- pinch salt
- ½ cup crushed Oreo cookies (about 6–7 cookies, no need to remove filling)
Instructions
- Cream butter. In a bowl of your stand mixer, with paddle attachment, beat the butter on medium-high speed for about 2 minutes to soften.
- Add sugar. Add confectioners sugar 1/2 cup at a time, starting the mixer on low and then increase speed to medium until combined. Scrape down bowl as needed.
- Add heavy cream, salt, and vanilla. With mixer off, add heavy cream, vanilla, and salt. Start mixer on low and beat to combine.
- Mix until light and fluffy. Increase speed to medium-high speed for 8 minutes until light and creamy.
- Fold in cookies. Stir in cookies with a spatula or with mixer on low until evenly distributed. Use right away or refrigerate until ready to use.
Notes
- This buttercream can be made ahead of time and stored in the refrigerator. Just allow it to come to room temperature before using.
- Prep Time: 15 minutes
- Category: Desserts
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg