Anyone that knows me knows that I love frosting. It's one of the few things that I can actually still eat! I love cake and frosting, but mostly the frosting. Buttercream=Joy.
I have made frosting for a long, long time and every once in a while I get adventurous and add something, but nothing, NOTHING beats just your basic Buttercream frosting.
Last Wednesday was national Oreo cookie day and I also had a small office birthday party that day, so was able to make some Oreo goodies and celebrate my coworkers birthday all at once. I made chocolate cupcakes (gluten free of course) along with the cheesecake bars in my previous post. I wanted to do an Oreo frosting, but all the recipes I found were for cream cheese (not good for the lactose intolerant) and Oreo's. So, I adapted the basic (Wilton's) Buttercream Icing recipe and made my own version of cookies and cream frosting. YUM.
1 cup shortening
1 cup of butter or vegan butter like earth balance
2 teaspoons of vanilla
2 pounds confectioners sugar
4 tablespoons of milk (soy or almond work as well)
10-14 Oreos or gluten free Glutino brand chocolate cookies smashed up into small pieces.
1. Beat butter and shortening until well blended.
2. Add vanilla and mix well
3. Slowly mix in confectioners sugar a cup at a time on low speed. Add milk a tablespoon at a time and mixing well in between.
4. Add chopped cookie pieces and mix with a spatula.
**Please note that If you are planning on using a decorating bag you will want to chop Oreo's in a food processor into small pieces.
Yield: enough for 24 cupcakes or approximately 4 cups.