OREO CREAM CHEESE FROSTING

Oreo Cream Cheese Frosting
-makes enough to frost 12-15 cupcakes

A few notes: For the red velvet cupcakes, I used this recipe and reduced ingredients to 2/3 their original quantities, which yielded roughly 26 cupcakes.

1/4 cup (1/2 stick) unsalted butter, room temperature
4 ounces (1/2 block) cream cheese
1 teaspoon vanilla extract
1/2 cup Oreo cookie crumbs
Pinch of salt
2 cups confectioner's sugar
2 Tablespoons milk

Using the whisk attachment, beat cool cream cheese on high for 2 minutes.  Add softened butter and continue to beat on high speed for 3 to 4 minutes, until smooth and well mixed, scraping down bowl as necessary.  Add vanilla, salt, sugar, and milk, and beat on medium high until light and fluffy, about 4 to 5 minutes.  Add Oreo crumbs and beat for 1 minute on medium high until uniformly mixed, scraping down bowl as needed.  Frost completely cooled cupcakes.

Frosted cupcakes can be covered and refrigerated for up to 3 days.

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