Prep Time: 45 minutes
Ok…I love oreos, I love cream cheese frosting, and I love a really dark chocolate frosting on my cakes. So here’s an amazing recipe using one of my favorite products from Weirdo Good. Their Black Velvet Cacao Powder is an amazing product. It gives a rich, dark color. It tastes like Oreo. And best of all for my family – it’s free of main food allergies. I never bake with tree nuts or peanuts. We have 2 tree nut allergies in my household (one of them being myself) and 1 peanut allergy in the household.
Weirdo Good Dutch Cacao Powder is also the product I use to get amazingly BLACK buttercream for your cakes.
- 2 sticks unsalted butter (1 cup)
- 8 ounce block of cream cheese
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup of Dutch Cacao
- 3 tablespoons heavy cream
- 6 cups of powdered sugar
- Cream together softened butter and cream cheese until smooth
- Add salt and vanilla and mix
- Add Dutch Cacao and combine
- Add powdered sugar 1 cup at a time
- Alternately add the heavy cream 1 tablespoon at a time
You may need to play with the powdered sugar and heavy cream measurements to get the consistency that you desire. For example, piping flowers or borders you may want a slightly stiffer frosting compared to icing a cake or cupcakes. If you want a real “Oreo” experience try crushing Oreos to add to your frosting. Just remember that if you want to pipe the frosting you’ll need to really finely food process the cookies. You can leave this at room temperature until you’re ready to use. But if you’re using in greater than 24 hours, then I recommend refrigeration and bringing it to room temperature before using.