This is one of my family's favorite icings ever. It's no surprise, as it's filled with cruncy, delectable bits of Oreo cookie and whipped up in a not-too-sweet buttercream made fluffy with the addition of heavy whipping cream. It tastes just like Cookies & Cream ice cream!
Top cupcakes, sandwich between layers of cake, ice cakes, or do whatever you please with this icing.
The heavy whipping cream is optional in this recipe.
This icing will keep in the fridge for 1 week, or in the freezer (wrapped and covered) for three months. Bring to room temperature before using.
This is the icing I use to make my “Candy Till Ya Puke Cake” – it’s a family favorite!
Cookies and Cream Buttercream Icing
This is one of my family's favorite icings ever. It's no surprise, as it's filled with cruncy, delectable bits of Oreo cookie and whipped up in a not-too-sweet buttercream made fluffy with the addition of heavy whipping cream. It tastes just like Cookies & Cream ice cream!
Ingredients
- 2 cups pulverized oreos 25 cookies, pulverized in a food processor
- 2 cups butter unsalted, softened (4 sticks)
- 4 cups powdered sugar
- 1/2 cup heavy whipping cream
- pinch salt
Instructions
- Using a food processor, pulverize 25 Oreos. This will make 2 cups of cookie crumbs.
- Using a heavy duty stand mixer, cream the butter until smooth. Add the powdered sugar, 1 cup at a time and mix until fluffy. Add the pinch of salt and the 1/2 cup heavy whipping cream. Beat for 1/2 minutes for a smooth and fluffy icing.
- Add the cookie crumbs to the buttercream. Mix just enough to incorporate. If the icing is too thick, add more cream.
- Use to ice a cake, cupcakes, or as a filling for whoopie pies or other cookie sandwiches.
Video
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