Description
This rich and creamy Cookies and Cream Frosting is packed with crushed Oreo cookies, perfect for cakes, cupcakes, and more!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream (or milk)
- 1 tsp vanilla extract
- 10–12 Oreo cookies, crushed into fine crumbs
Instructions
- Cream the Butter:
- In a large bowl, beat softened butter with a mixer on medium speed until light and fluffy (about 2–3 minutes).
- Add the Sugar and Vanilla:
- Gradually add powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.
- Add vanilla extract and mix well.
- Adjust the Consistency:
- Slowly add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency—thick yet spreadable.
- Add the Oreos:
- Gently fold in crushed Oreo cookies using a spatula. Avoid overmixing to keep the cookie texture intact.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature before using.
- Tips: Use finely crushed Oreos to prevent chunks from clogging your piping tips if decorating cupcakes.
- Prep Time: 10 minutes
Nutrition
- Calories: 150
- Fat: 7g
- Carbohydrates: 21g
- Protein: 0g