INGREDIENTS
this will frost a dozen cupcakes or fill a 3 layers 6 inch cake
1 cup Oreo Crumbs
½ cup Unsalted Butter, room temperature
1 cups Powdered Sugar
2 tsp. Vanilla Extract
2-4 tbs. Heavy Whipping Cream
¼ tsp. Fine Sea Salt
INSTRUCTIONS
In a blender, toss in about half a row of cookies until they form a fine crumb.
In a stand mixer, or using a hand mixer, cream the butter until light and fluffy, about 5-10 minutes.
Add the powdered sugar one cup at a time until dissolved. Once all the sugar has been added, add the vanilla, heavy whipping cream, and salt. Cream until combined.
Fold in the Oreo crumbs.
You can use the frosting immediately or make up to two days in advance. If made in advance, place in an airtight container in the fridge. Let come down to room temperature before using. If needed, you can whip again in a stand mixer.
In a stand mixer, or using a hand mixer, cream the butter until light and fluffy, about 5-10 minutes.
Add the powdered sugar one cup at a time until dissolved. Once all the sugar has been added, add the vanilla, heavy whipping cream, and salt. Cream until combined.
In a blender, toss in about half a row of cookies until they form a fine crumb.
Fold in the Oreo crumbs.
You can use the frosting immediately or make up to two days in advance. If made in advance, place in an airtight container in the fridge. Let come down to room temperature before using. If needed, you can whip again in a stand mixer.
I used my frosting to layer between vanilla cake. Every other layer was chocolate buttercream! Recipe for that is here.
If you tried this recipe please tag me on Instagram, I would love to see it!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
A video is up on my Pinterest and Instagram as well.