AuthorHeather WallaceCategoryfrOstingDifficultyBeginnerThis swiss meringue buttercream is flavored with white chocolate and crumbled Oreo cookies.
It's perfect to eat by the spoonful, pipe it on cupcakes or spread it on brownies or a cake.
It will quickly become one of your favorite frostings!
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed.
The mixture may curdle before coming together.
Place about 10 Oreo cookies in a food processor and pulse to make fine crumbs.
Gradually beat in the melted and cooled white chocolate and 3/4 cup of the Oreo crumbs into the frosting.
Re-beat occasionally to maintain a smooth texture.
Enjoy on a variety of different flavored cakes or cupcakes...vanilla, chocolate...try it on all different flavors!
Ingredients
Directions
In a large metal mixing bowl combine 1 cup of sugar and 6 room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm about 10 minutes.
Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile, place 2 ounces of white chocolate in a bowl over simmering water and stir occasionally until melted, remove from heat. Set aside to cool.
Cut 4 sticks of soft but cool butter into 1/2 inch pieces, beat into egg whites on low speed.
The mixture may curdle before coming together.
Place about 10 Oreo cookies in a food processor and pulse to make fine crumbs.
Gradually beat in the melted and cooled white chocolate and 3/4 cup of the Oreo crumbs into the frosting.
Re-beat occasionally to maintain a smooth texture.
Enjoy on a variety of different flavored cakes or cupcakes...vanilla, chocolate...try it on all different flavors!
Do you see a difference between not separating and separating your Oreos?
Hi Katie,
Thank you for your question! I’ve not tried separating the Oreos when making the buttercream but I’m sure it would be delicious! Have you tried separating them? If so, let me know how it turns out. 🙂
How much serving I have to make to decorate a three layer 7 inch cake
Hi Marilia, I used one batch of the buttercream to make a 6inch 4 layer cake so I would think you could use one batch. However, if you decide to make 2 batches it freezes well! Just thaw in the refrigerator overnight and re-whip before using. 🙂 Here is the cake I made with this frosting: https://sugarboogersweets.com/oreo-cake/. Thanks so much for the question!
I added a pinch of salt and vanilla extract! Otherwise, very good recipe!! 🙂
Awesome! I’m so glad you liked it! 🙂
Hi Heather,
Question what is the purpose for adding the melted white chocolate. I want to make this weekend , but I have everything except the white chocolate.
Thank you,
Nilda
Hi Nilda,
So sorry for the delay in answering your question, it is more for sweetness and you could definitely leave out the white chocolate if you don’t have it. It would be a little less sweet but still delish!