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!
This is the icing I use to fill and ice my “Candy Till Ya Puke Cake”.
2 cups (4 sticks) of unsalted butter, softened
5 cups powdered sugar
pinch of salt
2 cups oreo crumbs – 25 oreos, pulverized in a food processor (you can also put them in a ziplock bag and pummel them with a rolling pin to crush them)
1/2 cup heavy whipping cream
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.
Using a food processor, pulverize 25 Oreos. This will make 2 cups of oreo crumbs. Add these crumbs to the buttercream. Mix just enough to incorporate, then use a spoon to mix further.
Top cupcakes, sandwich between layers of cake, ice cakes, or do whatever you please with this icing. This will keep in the fridge for 1 week, or in the freezer (wrapped and covered) for three months. Bring to room temperature before using. If you are in a very cold house while working with this, zap in the microwave for about ten seconds, then stir. Repeat until you get the consistency you need to ice your cake. Don’t overheat or it will turn into a glaze!