Oreo Frosting Recipes
OREO CAKE & FROSTING FOR OREO CAKE
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. This recipe couldn't be simpler, but it is so good. Top cake with Frosting for Oreo Cake (below) or with your own favorite frosting. Yummy.
Provided by NELady
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1247, Fat 76.1, SaturatedFat 25.4, Cholesterol 61, Sodium 790.2, Carbohydrate 139.2, Fiber 1.6, Sugar 112, Protein 6.8
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
PEANUT BUTTER-OREO FROSTING
As far as I'm concerned, the richer desserts are, the better--and I know that I'm not alone;) I took my favorite peanut butter frosting recipe and added my favorite packaged cookie--Double Stuffed Oreos. This is a KNOCK-OUT frosting; super rich, creamy, and sweet. Spread on butter cookies, chocolate cookies, peanut butter cookies, sugar cookies, banana cookies, blondies, brownies, all kinds of cakes--whatever you fancy. Instead of Oreos, add in your favorite crushed candy bars (I bet Heath bars, Snickers bars, and Butterfinger bars would be heart-stopping!!!) You're the artist:)
Provided by JamesDeansGirl
Categories Dessert
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, cream together the peanut butter, butter, and cream cheese with an electric mixer on medium-low speed until smooth and light.
- Blend in the vanilla.
- Beat in the sugar, a little at a time (about 1/4 cup each time), until smooth and of desired spreading consistency.
- Gently fold in the Oreos.
- Use frosting as desired.
Nutrition Facts : Calories 1476.7, Fat 97.5, SaturatedFat 38.6, Cholesterol 122.9, Sodium 983.2, Carbohydrate 136.1, Fiber 6.7, Sugar 108.4, Protein 27.6
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- In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes until it is almost white in appearance. Scrape the sides of the bowl as needed.
- Add the vanilla and powdered sugar. Mix on low speed until the powdered sugar is all incorporated. Scrape the sides of the bowl as needed.
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- Cut the cold butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
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