Solid vegetable shortening can be substituted for a portion of the butter if you feel like the frosting is going to be too heavy.  However, this Oreo icing recipe looks delicious as is, so we probably wouldn’t mess with it.  It may be destined to top a dark chocolate cake or cupcakes, but if you’re feeling a bit wild, a banana cake would be scrumptious as well.

From myfoodaffair.blogspot.com
Oreo buttercream frosting (see note)
adapted from Nick Malgieri’s Perfect Cakes

2 large egg whites
1/2 cup sugar
12 tbsp of unsalted butter, softened
6 oreo cookies, crushed
6 oreo cookies, halved for decoration (optional)

1. Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot (approximately 160 degrees).

2. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.

Note:
This recipe barely made enough for 12 cupcakes. As you can see, there’s not a lot of frosting on the cupcakes. If you are a frosting person, you might want to double the recipe. Frosting is normally not my favorite part, so this was just enough for me.

Oreo buttercream frosting | My Food Affair.

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3. Orange Buttercream Frosting Recipe with Orange Marmalade