The Engineer turned 40 recently and asked for a chocolate cake with Oreo frosting. I of course decided to make my definitive chocolate recipe (in hindsight, perhaps I should have added some active charcoal in there to make it darker!), then I set out looking for a frosting recipe. I settled on this one from House of Nash Eats and… it was mind-blowing. It pushed some of the same buttons that an Oreo shake does, though obviously sweeter and not as cold. It was so good that the Little Prince decided that’s what he wants on one of his next birthdays (he is so specific and orderly that he’s placed his orders for his next 2 birthday cakes already and won’t budge, but he’s got this one lined up for his 10th birthday). The problem is, though, that I don’t think I can wait that long to make it again! This is a really great frosting.
You can also pipe some mounds of frosting and plop an Oreo down on each one to decorate, but only do so shortly before serving, because the Oreos will go soft quickly. Note also that while you could buy Oreo crumbs, I just put some in a food processor to crush them. You could also put them in a plastic bag and go over them with a rolling pin.
1 cup lactose-free butter, at room temperature
4 cups powdered sugar, sifted
1 tsp. vanilla
1 pinch of salt
2-3 Tbsp. lactose-free cream or whole milk
12-14 Oreos, finely crushed, or about 1 ¼ cups of cookie crumbs
In a large bowl, beat the butter using a stand or electric mixer until smooth, creamy, and light, about 4 minutes.
Add the 2 cups of the powdered sugar, beating until combined. Beat in the remaining powdered sugar, vanilla, and salt, then add just enough cream or milk to get the frosting to a nice pipeable consistency.
Stir in the Oreos, then use to frost a cake or cupcakes.