Did you know you can make buttercream with COLD butter? I had to try it out and see how it was. Turns out, there’s no need to wait for the butter to come to room temperature!
All you need to do is give yourself five extra minutes to whip the buttercream – it comes out perfectly creamy!
This recipe makes a generous amount of icing! If you have leftovers, pipe them into circles on a piece of parchment paper, then place in the freezer. Once frozen, transfer to a freezer bag. Enjoy drops of cold oreo buttercream with your your afternoon coffee – SO GOOD!
Ingredients
Icing Sugar
Donia Farms Milk
Vanilla Extract
Oreos
Instructions
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Add butter to the bowl of a stand mixer. Whip on a medium speed for 5 minutes. The butter will be silky smooth!
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While the butter is whipping, add the oreos to a food processor or blender and combine until they become a fine crumb. Any large crumbs will not take away from the taste but they will make the cake harder to frost! Set the fine crumb oreos aside.
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Add the icing sugar and milk alternatively until they are completely combined.
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Add the Oreo crumbs and vanilla, then whip until they are well combined and the icing is smooth. If needed, a 1 tbsp more of milk.
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Frost your cake or cupcake as desired!
