This Oreo Buttercream Frosting is made with no powdered sugar or heavy cream and it's simple to make yet so fluffy, silky and smooth that you will fall in love with it..
228gms(1 cup or 2 sticks) ButterUnsalted and softened
129gms(4.5 oz) Condensed Milksweetened
75gms(2/3 cups) Crushed Oreos
Instructions
Beat the softened butter until it turns pale yellow to white in colour. This would take around 13 mins using a hand mixer and about 8 mins using a stand mixer with paddle attachment.
Do remember to stop in between to scrape the bowl to allow even mixing of the butter.
Once there is a visible colour change start adding your condensed milk in about 2-3 batches mixing well. Scrape before each addition.
Finally add the crushed oreos and beat for a minute and then switch over to a spatula and do the final mixing until everything is combined.
Your Oreo Buttercream frosting is now ready to be piped on cakes and cupcakes.
Video
Notes
This frosting is sufficient enough to frost 12 cupcakes with a simple swirl using 1M or fill and frost two 8 inch cake layers.
Light and Fluffy Buttercream: The secret to making your buttercream light and fluffy lies in using softened butter. Beat it till it is visibly paler in colour. Do not skip this step.
Add condensed milk in 3-4 parts.
Fold crushed Oreos using a spatula if you want a paler-looking buttercream unlike the ones shown in the pictures today.
Use coarsely crushed or finely crushed Oreos depending upon the final look of buttercream that you want (coarse will give you more texture while fine will make your frosting smoother).
Use large piping nozzles as the crushed Oreos can clog smaller piping tip during the piping process 🙂
Fine crumbs of Oreos absorb the moisture from the butter and become smooth giving you the melt-in-your-mouth velvety buttercream feel.
Also using fine crumbs gives a smooth buttercream texture which makes it easier to frost the sides of the cake easily when compared to buttercream with coarsely crushed Oreos.
Did you know paddle attachment incorporates more air into butter while beating? And hence It is recommended to use a paddle attachment over a whisk attachment whenever you are making buttercream to get that fluffier texture.