Oreo Buttercream by Shannon Vavich
1 lb unsalted butter, room temperaturae
2 lbs powdered sugar
1/2 cup heavy whipping cream
About 1/2 pack Oreo cookies, pulverized in food processor, to make 2 cups of crumbs
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,