OreO swiss meringue buttercream

AuthorHeather WallaceCategoryDifficultyBeginner

This 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!

Yields1 Serving
Prep Time30 minsCook Time10 minsTotal Time40 mins
 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 2 oz white chocolate, melted and cooled to room temperature
 ¾ cup Oreo cookies, crumbled (about 10 cookies)
Heat Egg Whites . . .
1

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.

Whisk Egg Whites . . .
2

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.

3

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.

Add Remaining Ingredients . . .
4

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.

5

Place about 10 Oreo cookies in a food processor and pulse to make fine crumbs.

6

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.

7

Enjoy on a variety of different flavored cakes or cupcakes...vanilla, chocolate...try it on all different flavors!

Ingredients

 6 large egg whites, room temperature
 1 cup sugar
 4 sticks unsalted butter, softened but still cool, cut into 1/2 inch pieces
 2 oz white chocolate, melted and cooled to room temperature
 ¾ cup Oreo cookies, crumbled (about 10 cookies)

Directions

Heat Egg Whites . . .
1

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.

Whisk Egg Whites . . .
2

Remove bowl from heat and transfer to an electric mixer bowl and whisk on high speed until stiff peaks form about 5 minutes.

3

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.

Add Remaining Ingredients . . .
4

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.

5

Place about 10 Oreo cookies in a food processor and pulse to make fine crumbs.

6

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.

7

Enjoy on a variety of different flavored cakes or cupcakes...vanilla, chocolate...try it on all different flavors!

OreO swiss meringue buttercream
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