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Mint Cookies and Cream Buttercream Frosting
Yield: 5 cups
This mint cookies and cream buttercream frosting is cool, creamy, and packed with Oreo cookie crumbs. Pair this frosting with chocolate cake, cupcakes, brownies, or whoopie pies for the ultimate mint chocolate dessert.
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) mint extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (60 g) heavy cream
- 1 cup (160 g) mint Oreo cookies finely ground
- 1-2 drops (1-2 drops) gel food coloring 1 drop green + 1 drop teal for a mint green color
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low speed until incorporated. Add the vanilla extract and salt and mix on low speed until combined. Drizzle in the heavy cream. Add a few drops of green and teal gel food coloring, if desired. Scrape the sides and bottom of the bowl to be sure the ingredients are well combined.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Add in the mint Oreo cookie crumbs and mix the frosting on low speed until the cookie crumbs are dispersed throughout the frosting. Scrape the sides and bottom of the bowl as needed. Mix the buttercream for several minutes on low speed to remove air bubbles.
Notes
- I do not recommend making the frosting ahead of time and storing it in the refrigerator or freezer. See FAQ in the blog post for more information and instructions.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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