Ingredients
Units
Scale
- 8oz Cream Cheese, softened to room temperature
- 4oz (1/2 Cup) Salted Butter, softened to room temperature
- 600 grams (5 Cups) Confectioner's Sugar/ Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 3oz (6 Tablespoons) Heavy Whipping Cream
- 12 Oreos, finely crushed*
Instructions
- In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a hand-held mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed. The mixture should be light and fluffy.
- While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
- Add half of the powdered sugar and mix on low until incorporated then increase the speed to medium-high and mix for two minutes. Repeat with the remaining sugar. Make sure to scrape the bottom of the bowl to ensure everything is evenly combined.
- Add the vanilla extract, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.
- Gently fold in the Oreo crumbs. Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days.
Notes
- Crush the Oreos into a fine crumb I use my high-power blender or food processor. You can also place them in a plastic bag and use a rolling pin to crush them.
