A Better Oreo Buttercream

A while ago, I made oreo buttercream to go with some chocolate cupcakes. Little did I know, it became the most popular post on this blog! I haven't made them since then, but there were comments that some had problems with the buttercream being too runny. I found out why. It's because the egg whites were not heated enough. Because this was such a problem with so many, I decided to create a better oreo buttercream.

I came up with this buttercream. It's basically the buttercream I made for the wedding cake with crushed oreos added. This buttercream holds very well even in room temperature and I absolutely love the buttercream. I couldn't stop licking the bowl. It's so delicious!! Lots of oreo flavor!! The only problem with this buttercream is I wasn't able to use my pretty decorating tip because the bits of oreo would get stuck. Small price to pay!

Here's the recipe. Enjoy!

Better Oreo Buttercream
for 12 cupcakes

1 cup sugar
4 large egg whites
26 tablespoons butter, softened (3 sticks plus 2 tablespoons)
1 teaspoon vanilla extract
12 oreo cookies, crushed

1. Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you can’t feel the sugar granules when you rub the mixture between your fingers.

2. Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Here’s a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

3. Add the vanilla.

4. Add the butter a stick at a time and whip, whip, whip.

5. Add the crushed oreos and whip until it's combined.