I love Oreos. Unfortunately, they are filled with flour. On the bright side, several companies have taken up the banner and created gluten free chocolate sandwich cookies. My personal favorite is Glutino brand because there is no milk in them either. I have used them for several baking adventures, but I wondered what they would taste like in icing. I also wanted to quantify a buttercream frosting recipe so that it was repeatable. In the past, I have just tossed together ingredients and eyeballed the proportions. The result was always delicious, but the consistency wasn’t as reliable. Sometimes I got a thin glaze, and sometimes a thick, creamy frosting. This time I wanted something thick enough that it would hold together a two-layer cake. Here is my first thick frosting recipe that I am posting on this blog. I am sure there will be more to come.
3 1/2 c. powdered sugar
2 T. plus 1 tsp butter (SmartBalance)
1/4 tsp salt
2 T. shortening (I used Spectrum Non-Hydrogenated All Vegetable Shortening.) You could possibly use all butter.
1 tsp vanilla
5 tsp non-dairy milk, added one at a time until desired thickness. Can add more if you want it to be less thick. (I had original Almond Milk today, but coconut milk would work.)
7 crushed chocolate sandwich cookies (I used Glutinos- possibly has traces of egg if you are allergic to eggs)
Combine sugar with salt, butter, shortening, and vanilla and combine with a pastry cutter. Add in non-dairy milk until desired thickness. I wanted a really thick icing, but you could add more butter and/or milk if you want a thicker, moister frosting. Mix with a beater to combine well and fluff. Add in cookie crumbs and stir well.
I doubled my chocolate cake recipe and cooked it in two spring form pans. I frosted the bottom one and then added the put the second cake on top and continued frosting.
Note: If you can eat gluten, feel free to use real Oreos for this frosting. There’s nothing like the original. I once shared some gluten free chocolate sandwich cookies with a friend. She said, “They’re good, but there’s something missing and I can’t put my finger on it.” I said, “It’s wheat. The flavor you are missing is wheat.” There is no exact replacement for that flavor, but these other cookies are pretty close, and in a frosting recipe, you really can’t tell.
Inspired by: http://www.food.com/recipe/oreo-cupcakes-with-oreo-buttercream-487608
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