The Kitchen of Yum

Bakers notes: I highly recommend chopping the Oreos as fine as you can make them. Depending on what piping tip you’re using, any bigger chunks will clog it up. I believe I was using a 4B Wilton tip and I couldn’t get through a cupcake without it clogging.

Oreo Buttercream Frosting

2 cups softened butter

6-7 cups powdered sugar

2 tsp vanilla

20-25 Oreo cookies, crushed

2-4 Tbsp heavy cream

• Whip butter in stand mixer under light and fluffy
• Slowly add powdered sugar one cup at a time. Start with 6 cups, add the last cup is you would like it sweeter.
• Scrap down the sides after a few minutes of mixing
• Add in vanilla and a couple tablespoons of heavy cream
• Scrap sides again, then add crushed Oreo cookies
• Mix until the cookies are all incorporated.
• If frosting is too thick, add a couple more tablespoons of heavy cream