Creamy and sweet Oreo buttercream is so easy to make and perfect for topping cakes, cupcakes or cookies. It's ready in under 15 minutes!
Ingredients
- 340 g unsalted butter softened (1 ½ cups / 3 sticks / 12oz)
- 2 ¾ cups icing sugar (powdered sugar) sifted (360g / ~ 12 ½oz)
- ¼ cup thickened cream (heavy cream) cold
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon salt
- 1 cup Oreo crumbs about 14 oreos (95g/3.4oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer (best) or handheld beater
- Spatula
- Piping bags and tips optional
Instructions
- Using a handheld beater or stand mixer with paddle attachment, beat together the butter, salt and 1 cup powdered sugar for about 3-5 minutes on medium speed, until lightened and fluffy. Scraped down the sides of the bowl every so often.
- Add the remaining sugar and vanilla. Start by just pulsing the mixer until the sugar is starting to incorporate, then beat for another 3 minutes on medium speed.
- Add the cream and beat immediately for another minute until the buttercream is looking lovely and pale and whipped.
- Add the Oreo crumbs and just pulse to mix them 90% through, stirring them in the rest of the way with a spatula. If you mix too hard the buttercream will turn brown.
- Buttercream can now be spread or piped onto cakes, cupcakes or cookies.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- There is just enough buttercream in this recipe to frost a 3 layer, 8 inch cake with frosting just between the layers. It’s not enough to frost the outside.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Nutrition details are per cup and approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
