HOW TO MAKE IT
INGREDIENTS: 1 cup unsalted butter (2 sticks), softened 4 – 5 cups powdered sugar 1/4 teaspoon salt 2 – 3 Tablespoons heavy whipping cream 1 Tablespoon vanilla extract 1/2 cup finely crushed gluten free Oreosor other chocolate sandwich cookie (you'll need about 7 or 8)
Add the butter to a large mixing bowl and beat with a hand mixer for at least 3 minutes or until it is light and fluffy. This ensures you will end up with the lightest, creamiest frosting.
Add powdered sugar, salt, vanilla extract, and heavy cream, and beat at low speed until everything is incorporated, then gradually increase the speed to medium ad whip until smooth and creamy.
Blend in the Oreo crumbs on low speed until completely incorporated. Immediately frost cooled cakes and cupcakes, or store in an airtight container for later use.
This recipe will make about 4-5 cups of frosting. This will be plenty to frost 24 cupcakes, a 9×13-inch sheet cake, or an 8-inch round 2-layer cake. If you don’t need as much, you can easily cut the recipe in half.
The cookies and cream frosting itself and frosted cakes or cupcakes can be left at room temperature for a few hours. Longer than that and I recommend keeping it in the refrigerator or freezing for longer-term storage.