Raspberry Oreo Buttercream Frosting
Our Raspberry Oreo Buttercream Frosting is a creamy and delicious buttercream frosting flavored with fresh raspberries and crunchy Oreo Cookies. So yummy!
It has Fresh Raspberries! It has Oreo Cookies! It is a super tasty homemade buttercream frosting that is both sweet and tart in just the right amounts. This Raspberry Oreo Buttercream Frosting has so many things going for it that it actually sells itself. If you are looking for something a little different to top your favorite baked good … this is the frosting for you. Both sweet and tart and super delicious, this Raspberry Oreo Buttercream Frosting is a fun twist on a classic buttercream.
How to Prepare the Raspberries
Steps 1-2: Our Raspberry Oreo Frosting starts with fresh raspberries and our The Best Raspberry Buttercream Frosting. Puree the raspberries, you will need 1/2 cup of puréed Raspberries. For detailed instructions, you can check out the full recipe here.
How to Make the Frosting
Steps 1-2: Add the butter and the Raspberry Puree to the mixing bowl and mix until they are completely combined.
Step 3: Add the Powdered Sugar to the bowl. Start your mixer (or electric beater) on the lowest setting. Keep the mixer on low until the butter and sugar are incorporated and then kick your mixer up to medium-high.
Step 4: ALWAYS ALWAYS ALWAYS taste your frosting. You are trying to determine if the consistency is wrong, if it needs a little bit of water or more powdered sugar. (A note about the raspberry taste, it will definitely get stronger over time as the fruit melds with the butter and sugar.)
Step 7: For the Oreos, after a lot of taste testing, we have found that the frosting tastes best if you remove the Oreo filling before you crush up the cookies. You also need to crush your Oreo cookies on the coarse side. You need the cookie crumbs to be small enough so you can use a decorating tip to frost your cupcakes but big enough that they are not just cookies crumbs. Sift out the cookie dust (it doesn’t look good in the frosting) and add 1/2 cup of the Oreo crumbs to the raspberry frosting.
Step 8: Two Sisters Tip: This is not a “make-ahead” frosting. You need to frost your baked goods within a few hours of making this frosting. If you refrigerate the frosting and take it out to frost the next day, when you stir it up the cookie crumbs will blend into the frosting and turn the frosting into a pink-ish/grey color. However, it is fine to frost your cupcakes and then refrigerate the frosted cupcakes. It is the stirring after refrigerating that causes the problems.
Step 9: How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Raspberry Oreo Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Other Oreo Frosting Recipes You Will Love
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Raspberry Oreo Buttercream Frosting
Our Raspberry Oreo Buttercream Frosting is a creamy and delicious buttercream frosting flavored with fresh raspberries and crunchy Oreo Cookies. So yummy!
Ingredients
- 1 cup of Butter - softened (we used Salted Sweet Cream Butter)
- 5 cups of Powdered Sugar
- 1 6oz. clamshell of Raspberries
- 1/2 cup Oreo Cookie Pieces (crushed with filling removed)
Instructions
- Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
- In a mixer, add the powdered sugar.
- Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined.
- Continue to beat on medium speed until the frosting is creamy.
- Add the 1/2 cup of Pureed Raspberries.
- If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
- If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
- Coarsely chop Oreo Cookies (with or without filling) and sift out small crumbs.
- Add Oreo Cookie pieces.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
