How to Make Oreo Buttercream Frosting

Recipe
Ingredients:
2 cups crushed Oreos (about 20)- You can use a food processor or my method, crush with a rolling pin!
2 cups softened butter (I take it out of the fridge to leave on the counter for about an hour before I need it)
2lbs powdered sugar (about 7 cups)
¼ cup heavy whipping cream (you can substitute whole milk, but I HIGHLY recommend the cream)
2 tsp. vanilla extract
Instructions:
1. In large mixing bowl beat butter for 3 minutes.
2. Add in vanilla, about half of the powdered sugar, and about half of the whipping cream.
3. Mix well.
4. Add in the rest of the powdered sugar and the rest of the cream.
5. Continue to mix well (about another 3-4 minutes.
6. Add in the crushed Oreos, mix another minute or so.
7. This is the consistency I like for covering cakes. If you want a thicker consistency, add a bit less cream, if you want it thinner, add in a bit more whipping cream.

*This recipe makes about 7 cups of frosting total. This can be used immediately or stored at room temperature for 2 days, the refrigerator for a week, or the freezer for up to three months. Bring to room temperature before using, and give it another whip in the mixer after defrosting to get out air bubbles and "refluff."

Instagram:   / christina.cakes.it  
Twitter:   / chrstnacakesit  
Facebook:   / myconfectionobession  
Pinterest:   / christinacakesit  


Music by Epidemic Sound