Smooth buttercream, packed full of Oreos. Perfect for decorating cupcakes, cakes, biscuits and macarons.
Servings 24 servings
- 28 Oreos 300g - 2 packets
- 160 g butter Soft at room temperature
- 250 g icing sugar
- A little milk
Finely grind your Oreos (28 biscuits) - I recommend doing this in a food processor so that you can grind them finely. However, you could use a pestle and mortar or pop them into a bag and crush them with a rolling pin.
Beat your butter (160g) until it's soft and then gradually add the icing sugar (250g). Make sure you beat in each addition of icing sugar before adding more. I prefer to use an electic mixer to beat together my ingredients, as it can be quite stiff, but it can be done by hand if necessary.
Add the crushed Oreos and beat them into the other ingredients. You'll find that the addition of the crushed Oreos makes your buttercream quite stiff. To get the buttercream to a softer, more pipeable consistency and a little milk (1 tsp at a time), beating in each addition before adding more.
The quantities in this recipe are sufficient to decorate a 20cm round cake, or to decorate 24 cupcakes as shown in the images.
The nutritional information assumes the recipe serves 24.
Calories: 150kcal | Carbohydrates: 18.9g | Protein: 0.7g | Fat: 7.9g | Saturated Fat: 4.1g | Sodium: 40.9mg | Fiber: 0.3g | Sugar: 14.9g