Associate Food Editor Ana Calderone shows you how to master this pretty frosting technique
Beat butter with a stand mixer fitted with paddle attachment on high until smooth, about 2 minutes. Beat in vanilla and salt. With mixer on low, gradually add sugar, alternating with 6 tablespoons heavy cream. Turn mixer to high and beat for 4 minutes.
With the mixer back on low, add Oreo crumbs ⅓ cup at a time, alternating with 1-2 tablespoons heavy cream if necessary, to achieve a smooth consistency. Reserve 1½ cups buttercream after each addition of Oreo crumbs so you have four shades of Oreo buttercream.
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