Oreo Buttercream Frosting
If you love Oreo cookies, then you're going to love this Oreo buttercream frosting. It's perfect spread over layer cakes or cupcakes, and it's easy to make too!
Servings: 12 servings
Calories: 407kcal
Cost: Recipe $5.71
Ingredients
- 10 Oreo cookies ($1.20)
- 3 sticks unsalted butter, room temperature ($2.97)
- 4 cups powdered sugar ($1.44)
- 2 teaspoons vanilla extract ($0.06)
- 3-4 tablespoons milk ($0.04)
Instructions
- Crush cookies. Add Oreo cookies to a food processor or a sealed bag and crush into very fine crumbs. Set aside.
- Cream base. In a large bowl, beat butter and powdered sugar with an electric mixer until light and creamy.
- Add vanilla. Mix in vanilla extract until combined.
- Add crumbs. Add cookie crumbs and mix until fully incorporated. The frosting will be thick.
- Adjust consistency. Add milk 1 tablespoon at a time, mixing after each addition, until desired consistency is reached.
- Chill if needed. Refrigerate briefly if the frosting is too soft for piping.
- Use. Spread or pipe onto cooled cakes, cupcakes, or cookies as desired.
Notes
- Piping Tips. Large open tips, such as Wilton M1, work best to prevent clogging.
- Texture Control. Add milk slowly to thin. If too soft, chill or add more powdered sugar.
- Make Ahead. Prepare up to 5 days in advance and store in an airtight container in the refrigerator.
- Storage. Refrigerate for best freshness or freeze up to 3 months. Thaw and re-whip before using.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 47g | Protein: 1g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 226mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 43g | Vitamin A: 706IU | Calcium: 14mg | Iron: 1mg
