Ingredients

The following ingredients have 8 Servings
  • 1 c 2 sticks, 226g butter, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 7 c or 8 (32 ounces confectioners sugar, sifted*)
  • 2 tbsp. whole milk or heavy cream
  • pinch salt
  • 1 c crushed Oreo
  • *You can use as little as 4 cups if you want to decrease sugar

Instruction

  • Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
  • Add vanilla and almond extract.
  • With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.
  • Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
  • If frosting is too thick to spread, gradually beat in additional milk.
  • Remove bowl from mixer and add in Oreo cookie bits. Stir by hand until fully combined. (You can add in more if you want, I just prefer a lighter frosting color so used less Oreo)
  • Store in refrigerator up to 2 weeks.