Oreo Buttercream Frosting Food

OREO FROSTING

Steps:

• Crush the Oreo cookies (centers and all) in a food processor until they're super fine and no large bits remain. Set aside.
• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in the vanilla and salt on a medium speed.
• Slowly mix in the powdered sugar on a low speed. Place a kitchen towel over the stand mixer to help reduce the powdered sugar clouds. Halfway through add the heavy cream to make the frosting easier to mix.
• Add in 1 cup of crushed Oreos and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).

OREO CAKE & FROSTING FOR OREO CAKE

Steps:

• In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
• Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
• Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
• Cool for 15 minutes; then remove from pans. Let cool completely and frost.
• FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.

OREO CUPCAKES WITH OREO BUTTERCREAM

Steps:

• Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
• Cream butter and sugar in the bowl of an electric mixer. Combine flour, baking powder and salt in a medium bowl. Add eggs, one at a time, beating after each addition. In a 2 cup measuring cup, combine the buttermilk and vanilla. Alternately add the dry ingredients and the liquid to the batter, beginning and ending with the dry ingredients.
• Fill lined cupcake tins with batter. Bake for 15-18 minutes, until tooth pick inserted comes out clean. Allow to cool 10 minutes in pan before transferring to a cooking rack.
• For the frosting, in the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes.
• Reduce the mixer speed to low and add the powdered sugar, about ½ cup at a time, until thoroughly mixed. Add the butter flavoring, and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.

OREO CHOCOLATE CAKE

Steps:

• Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
• Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
• Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
• While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
• Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
• Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
• Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
• Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!