Dairy Free Cookies and Cream Frosting
Enjoy the taste of Oreos in every bite of this dairy free cookies and cream frosting. It's the perfect compliment to your favorite cake recipe.
Servings: 12
Calories: 269 kcal
Ingredients
- 1 Cup (226 g) Vegan Butter room temperature
- 3 Cups (360 g) Powdered Sugar sifted
- ¼ Cup (60 ml) Plant Based Cream
- 1 teaspoon Vanilla
- ½ Cup (70 g) Oreo Crumbs about 6 cookies
Instructions
- Add the room temperature butter to the bowl of an electric mixer. Beat on medium speed until smooth. Scrape down the sides of the bowl.1 Cup (226 g) Vegan Butter
- Add the sifted powdered sugar, ½ cup at a time, mixing on low speed between additions.3 Cups (360 g) Powdered Sugar
- Once all of the sugar is incorporated, add the cream and vanilla. Beat at medium speed until the frosting is fluffy and creamy.¼ Cup (60 ml) Plant Based Cream, 1 teaspoon Vanilla
- Add in the cookie crumbs and fold them into the frosting with a spatula.½ Cup (70 g) Oreo Crumbs
- Decorate your cupcakes or cake as desired or store frosting in an airtight container in the refrigerator until you're ready to use.
Notes
NOTE ON NUTRITION: Calories shown are an estimate for 1/12 of the total recipe, since this makes enough to frost 12 cupcakes. The actual calories will vary based on your serving size.
CAKE SIZE: This recipe is enough for 12 cupcakes. If you want to frost an 8 or 9-inch layer cake or a 9x13 cake, you should double the recipe.
STORAGE: Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature before using. You may need to beat the frosting to make it fluffy again.
FREEZING: Freeze leftover frosting for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before using.