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- 2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it’s shape
- 7 cups (690-805 grams) powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting that crusts less, see our note at the bottom of the recipe.
- 2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
- 1/4 c. (60g) whole milk or more if needed
- 1/2 teaspoon salt (3g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
- Oreos- We used about 10 crushed Oreos for this recipe but use however many you’d like!
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Crush the Oreos. We used a food processor for a finer crumb so that the frosting would spread more easily. You can also place them in a Ziplock bag and crush with a rolling pin.
- Fold Oreos into your buttercream.
- This recipe can be doubled or halved.
- Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
- Can be frozen in air tight container for at least three months . Thaw on countertop.
- If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.
- **For a Softer Buttercream with a much lighter crust, I cut the amount of sugar from 6 cups to 4 cups, and cut the milk from 1/4 cup to 3 tablespoons, and cut the salt to 1/4 teaspoon. This lighter consistency of buttercream works great with cupcakes or cakes that don’t require the Viva method of smoothing.