Oreo Frosting
Attention, Oreo enthusiasts! Get ready to elevate your cakes and cupcakes with the ultimate Oreo frosting recipe! With just a handful of easy-to-find ingredients, you can create a creamy, dreamy frosting that’s sure to impress. Best of all? It takes just 15 minutes or less to whip up!
Servings 24
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 5 cups (600 g) confectioners' sugar
- 8 (93 g) Oreo cookies, pulverized into fine crumbs
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the butter and cream cheese together until smooth and creamy.
- Add the salt and vanilla. Beat on low until just incorporated.
- Gradually add the sugar, mixing on low speed after each addition until incorporated. Once all the sugar is added, turn the mixer to high speed and beat for 2 minutes.
- Add Oreo cookie crumbs and stir in until completely combined. Use as desired.
Notes
Makes 4.5 cups. It’s enough to frost 24 cupcakes or a double-layer cake. Halve the recipe to make enough for 12 cupcakes or a single-layer cake.
- Storage: You can store this frosting in the refrigerator for up to 5 days. When ready to use, bring to room temperature, then re-whip until it’s light and fluffy again!
- Freeze: The frosting freezes well for up to 3 months. When ready to use, thaw it overnight in the refrigerator and then rewhip for the best consistency.