This Small-batch Oreo Frosting, made with cream cheese and crushed Oreo, is the cookies and cream frosting of your dreams.
Separate Oreo and scrape filling into a small bowl. Place cookie halves in a small plastic bag and crush into a fine crumb with a rolling pin or the bottom of a heavy glass. Set crumbs aside.
To the bowl, add softened butter and cream cheese. Beat until smooth. Add powdered sugar and cookie crumbs and 1 teaspoon of milk or cream. Beat until sugar is completely incorporated and frosting is fluffy. Add up to 2 teaspoons more of milk or cream if necessary until frosting reaches your desired consistency.
* A large open star tip is my favorite for piping frosting.
This recipe yields 3/4 to 1 cup of frosting and will dramatically frost four to five cupcakes with big swirls or frost about eight cupcakes or cookies with a knife.