Oreo Buttercream
This cake is a mouthful, quite literally. Layers of chocolate and white cake are separated by brownie bits, Oreos, chocolate chip cookies, whipped vanilla buttercream, as well as chocolate buttercream!
Servings: 8 servings
Ingredients
- 1 c 2 sticks, 226g butter, room temperature
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 7 c or 8 32 ounces confectioners sugar, sifted*
- 2 tbsp. whole milk or heavy cream
- pinch salt
- 1 c crushed Oreo
- *You can use as little as 4 cups if you want to decrease sugar
Instructions
- Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
- Add vanilla and almond extract.
- With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
- Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
- If frosting is too thick to spread, gradually beat in additional milk.
- Remove bowl from mixer and add in Oreo cookie bits. Stir by hand until fully combined. (You can add in more if you want, I just prefer a lighter frosting color so used less Oreo)
- Store in refrigerator up to 2 weeks.