Stand mixer and paddle attachment or electric hand mixer and a large bowl
Ingredients
1cupOreo crumbs(~10 Oreo cookies)
1cup (16 tbsp)unsalted butter,at room temperature (Note 2)
3cupspowdered (confectioner's) sugar(Note 3)
2teaspoonspure vanilla extract
2 to 4tablespoonsheavy whipping cream
¼teaspoonfine sea salt
Instructions
BUTTER: Start with room-temperature butter. It should be soft but not melted (See Note 2).
BLEND OREOS: There's no need to separate the cookie from its filling - just toss the entire Oreo cookie into a powerful blender or food processor and pulse until you have 1 cup of fine crumbs.
BUTTER: Add room temperature butter to your stand mixer with the paddle attachment (or in a large bowl if using an electric hand mixer.) Mix at low speed until creamy. Avoid whipping.
ADD POWDERED SUGAR: Gradually add the powdered sugar, about ½ cup at a time, pausing the mixer each time to prevent a cloud of sugar. Keep the mixer at low speed until the sugar is fully combined with the butter. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
FINISHING: Add in the Oreo crumbs, vanilla extract, and salt. Keep the mixer on low speed and gradually add in the heavy cream (starting with 2 tablespoons). Mix until the cream is combined with the other ingredients.
ADJUST: If you find the frosting to be too thick, add an additional teaspoon of heavy cream, one at a time. Continue this process until you achieve the desired thickness for your frosting. Taste the frosting and add more salt if desired, to intensify flavors or further balance the sweetness.
ENJOY: Once ready, spread or pipe the frosting onto completely cooled cupcakes or cake.
Notes
Note 1: Frosting quantities: This recipe makes enough to frost a 9x13-inch cake, a 2-layer cake (8 or 9-inch rounds), 24 cupcakes, or generously frost 12 cupcakes as shown in the post photos.Note 2: Butter: Butter should be soft but not melted. If it's too soft or melted, the frosting could turn out too loose. If the butter is too cold or hard, it will be difficult to properly mix with the other ingredients and could create lumps. Room temperature butter should still feel cool to the touch, hold its shape, but yield to slight pressure. (See post for how to soften butter quickly if needed.)Note 3: Powdered sugar: Ensure the measuring cups are fully filled with powdered sugar and use the back of a kitchen knife to level off the top when measuring for this recipe.Nutrition information is for one serving, based on 12 servings per batch of frosting.