Oreo Buttercream

Oreo Buttercream

I’m so glad to be photographing my foods again. It’s been way too long. I love the whole process. Luckily, it all came back to me without a hitch, and Little Rosie was there to help!

This Oreo Buttercream is delicious. I make it for my oldest son every year. These cupcakes were for his actual DAY birthday. I’ll make the “cake spectacular” this weekend while my husband is here in Kentucky, for my son’s birthday party.

Here’s the “Cake Spectacular”:

My kids love that I make them “signature cakes” for their birthday. Most of the time, they end up asking for the same cake year-after-year. I’ve been making this design for my oldest son for four years now! I’m flattered that he likes it enough to ask for it over and over. I see my job (as a mother and home manager) as a facilitator of trust. My family traditions are little acts of reliability I demonstrate for my children. These little demonstrations of reliability make all the difference in the world when it comes to building bonds of trust.

This icing is just a modification of my Buttercream recipe, with the addition of pulverized Oreo cookies. I use a food processor to pulverize the cookies, and a stand mixer to make the buttercream. The “Cake Spectacular” above uses two batches of this buttercream. I only made one batch for the (2 doz) cupcakes, however, and it was just enough.

Oreo Buttercream by Shannon Vavich

1 lb unsalted butter, room temperaturae

2 lbs powdered sugar

Pinch salt

1/2 cup heavy whipping cream

About 1/2 pack Oreo cookies, pulverized in food processor, to make 2 cups of crumbs

Little helpers especially love to “pulverize” the cookies. Be sure they get a few whole cookies before the process, however.

Instructions:

Using a heavy duty stand mixer, cream the butter until smooth. Add the powdered sugar, 1 cup at a time, until fully mixed. Add pinch of salt and 1/2 cup heavy whipping cream. Beat for 1-2 minutes for a smooth and fluffy icing.

Using a food processor, pulverize about 1/2 a pack of Oreo cookies. Measure out 2 cups of the crumbs, and add it to the buttercream. Mix just enough to incorporate, then use a spoon to mix further. Using a mixer to mix the crumbs into the buttercream fully will result in a chocolate icing, as the crumbs will be crushed to powder.

Use an icing bag with the tip cut off to pipe the buttercream onto cupcakes.

Top each cupcake with a whole cookie! And that’s all it takes! Delicious. Seriously.

Thanks so much for sticking around!! I’m so excited that my “workflow” is back. It’s been too long. Hurricanes are very disruptive. So is moving. We’ll be heading to Germany in late June! Oh my, what ever will we discover there? If you haven’t already, be sure to find me on facebook and instagram. And check out my podcast too.

Thanks so much,

Shannon Vavich

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