In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on low speed
Increase the speed to medium-high and beat until it becomes thick
Add the vanilla extract and salt and beat on medium-high
Turn the mixer to low, and pour in the cream until it becomes creamy and spreadable
Fold in the Oreo crumbs and use on a cake or cupcakes.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.Amount of Frosting: this recipe makes enough frosting to frost a 2-layer cake or generously frost 12 cupcakes. Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt, not Morton Kosher Salt which is much saltier! Oreos: If you are frosting a cake or cupcakes with a piping tip, make sure to pulse your Oreos into a fine crumb. If they are too big they will clog the piping tip. Feel free to use different flavored oreos!