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 teaspoonsalt (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.