Oreo Cream Cheese Frosting
This oreo frosting is the creamiest you will find! Using my cream cheese frosting base and mixing in delightfully crushed Oreos makes for an unbelievable decadent frosting.
Servings: 24 cupcakes (1 cake)
Calories: 436kcal
Ingredients
- 8 oz Cream cheese room temperature
- 7 tablespoon Butter room temperature
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 4 Oreos about 16 mini-oreos
- 2 tablespoon Milk
Instructions
- In a stand mixer, cream together 8 oz Cream cheese and 7 tablespoon Butter until smooth. Add1 teaspoon Vanilla extract and mix.
- At med-low speed, mix in 3 cups Powdered sugar. After mixed slightly, bump the speed up to medium or medium-high and whip until a firm consistency, about 2-5 minutes. It will thicken as you whip. If the frosting is too thick, add 2 tablespoon Milk one teaspoon at a time until you reach the consistency you want.
- In a food processor or manually, finely crush 4 Oreos into crumbs (use the whole oreo and cream center).
- With a rubber spatula or spoon, mix the oreos into the frosting.
- Chill in refrigerator before piping if creating high topped cupcakes.
Notes
As for actual tips about making this recipe (or any frosting recipe, really), make sure to let the butter and cream cheese come to room temperature on it's own. Melting it in the microwave will produce uneven results. The biggest difference in creating a thicker frosting is to whip it longer. Much like making whip cream, the frosting will stiffen and thicken the longer you mix it. If you find the frosting to be thin, try whipping it longer. The last tip is that a cold mixing bowl is essential. When you put out the cream cheese/butter to come to room temp, put your mixing bowl in the refrigerator.
Nutrition
Serving: 1cake slice | Calories: 436kcal | Protein: 6.4g | Fat: 27g | Saturated Fat: 15g | Sodium: 360mg | Sugar: 24g | Calcium: 70mg | Iron: 1.4mg
