OREO Cookie Buttercream
Classic rich and creamy cookies and cream flavored buttercream. In as little as 15 minutes, America's favorite cookie is now in frosting form!
Equipment
- Stand Mixer with Paddle
- Food Processor
- Silicone Spatula
- Piping Bag
- Piping Tips
Ingredients
- 1 cup Unsalted Butter Room Temperature
- 3 cups Powdered Sugar
- 3 tbs Heavy Cream
- 2 tbs Milk
- 1 tsp Vanilla Extract
- ⅛ tsp Salt
- 26 Single-sided OREO Cookies black part only
Instructions
- Pulse the sandwich cookies without the filling in a food processor. Grate until it's even small crumbs. Set aside.
- Using stand mixer fitted with a paddle, beat butter until light. Add powdered sugar 1 cup at a time, scraping down bowl as needed.
- Add heavy cream, milk, vanilla extract, and salt. Mix until well combined.
- Remove bowl from mixer. Give stir by hand using rubber spatula, making sure to scrape any unmixed portion on bottom.
- Add in finely crushed OREO cookies. Fold in using rubber spatula.
- Prepare piping bag with tip of your choice; I used Ateco 271 Russian Ball Tip. Whatever you plan to use, make sure it's large because your frosting will be super thick.
Notes
- The crushed black OREO cookies should be very fine. If there are any chunks, it will clog your piping tip or be difficult.
- Any leftovers can be refrigerated and used in a week.