Oreo Frosting Recipes
OREO FROSTING
This Oreo Frosting is incredibly silk, light and fluffy and tastes just like the filling of an Oreo cookie! It's perfect recipe for frosting for cakes and cupcakes. Pair this with chocolate or vanilla cupcakes too!
Provided by Julianne Dell
Categories Frosting
Time 15m
Number Of Ingredients 5
Steps:
- Cut the cold butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it's incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
- In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side. Store in an air tight container.
Nutrition Facts : ServingSize 1 Serving, Calories 226 calories, Sugar 29.7g, Sodium 5.3mg, Fat 12g, SaturatedFat 7.4g, Carbohydrate 30.5g, Fiber 0g, Protein .2g, Cholesterol 31.8mg
OREO FROSTING
This Oreo frosting is totally addictive! It's made with only 6 ingredients and is so easy to make. It'll be gone just as quickly as you can make it!!
Provided by Chelsey White
Categories Frosting & Fillings
Time 15m
Number Of Ingredients 6
Steps:
- Crush the Oreo cookies (centers and all) in a food processor until they're super fine and no large bits remain. Set aside.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in the vanilla and salt on a medium speed.
- Slowly mix in the powdered sugar on a low speed. Place a kitchen towel over the stand mixer to help reduce the powdered sugar clouds. Halfway through add the heavy cream to make the frosting easier to mix.
- Add in 1 cup of crushed Oreos and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).
Nutrition Facts : Calories 1082 calories, Carbohydrate 142 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 59 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 36 grams saturated fat, ServingSize 1, Sodium 222 grams sodium, Sugar 136 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
OREO CAKE & FROSTING FOR OREO CAKE
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. This recipe couldn't be simpler, but it is so good. Top cake with Frosting for Oreo Cake (below) or with your own favorite frosting. Yummy.
Provided by NELady
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
- Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
- Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
- Cool for 15 minutes; then remove from pans. Let cool completely and frost.
- FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.
Nutrition Facts : Calories 1247, Fat 76.1, SaturatedFat 25.4, Cholesterol 61, Sodium 790.2, Carbohydrate 139.2, Fiber 1.6, Sugar 112, Protein 6.8
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- In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes until it is almost white in appearance. Scrape the sides of the bowl as needed.
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