Oreo Cookie And Cream Cheese Frosting Recipes

OREO COOKIES AND CREAM FROSTING

Steps:

• Whip cream cheese and butter until light and fluffy, about 3 minutes on high speed with an electric mixer.
• Mix in powdered sugar one cup at a time.
• Mix in vanilla extract.
• Mix in crushed Oreos.
• Spread or pipe onto your favorite desserts.

THE BEST OREO CREAM CHEESE FROSTING

Steps:

• Whip cream cheese and butter until light and fluffy.
• Mix in powdered sugar, one cup at a time. Always start the mixer on low so you don't have an explosion of powdered sugar.
• Add vanilla extract, whipping cream and salt. Stir until combined.
• Gently stir in crushed Oreos.

OREO CREAM CHEESE FROSTING

Steps:

• Beat 1 1/2 cups of butter and 1/2 cup cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in 1 Tbsp vanilla and 1/2 tsp salt and beat on low until combined.
• Slowly mix in 7 cups powdered sugar on a very low speed. About halfway through add in 3 Tbsp of heavy cream to make the frosting easier to mix.
• Mix until the frosting reaches the right consistency. If the frosting is too thick, add in additional cream (1 Tbsp at a time).
• If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Next mix in 1/2 cup of oreos crumbs on a low speed, mixing just until they're evenly distributed throughout the frosting. If you mix the Oreos in for too long it can make your frosting look kind of grey.
• Cover the Oreo cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

OREO CREAM CHEESE FROSTING

Steps:

• In a stand mixer, cream together cream cheese and butter until smooth. Add the vanilla extract and mix.
• At med-low speed, mix in the 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 milk one tsp at a time until you reach the consistency you want.
• In a food processor or manually, finely crush the 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.

OREO CUPCAKES WITH COOKIES AND CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.

OREO® COOKIES AND CREAM DESSERT

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

CREAM CHEESE OREO™ SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In small bowl, beat 1/2 cup of the frosting and the cream cheese with spoon until well blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the crushed cookies. Spread in pan. Spoon frosting mixture by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle remaining 1 cup crushed cookies over top; carefully press into brownies. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over top. Refrigerate about 30 minutes or until frosting is set. Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

OREO CREAM CHEESE COOKIES!!

Steps:

• Cream together butter and sugar.
• Blend in the cream cheese and vanilla, then mix in flour, and add chocolate chips last.
• Chill dough for 1 hour.
• Preheat oven to 375.
• Create 1 inch round balls of dough, roll them in the Oreos, and place (evenly spaced) on cookie sheet.
• Bake on center rack about 14-15 minutes. Allow to cool before serving.

RED VELVET OREO COOKIES WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• Cream together cream cheese, butter, vanilla and powdered sugar until smooth.
• Spread onto cooled cookies and sandwich together.