Using a stand mixer fitted with a wire whisk attachment or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, softened cream cheese and vanilla for 2-2½ minutes or until smooth and fluffy.

Lower the mixer speed to medium-low. Add the powdered sugar 1 ½ cups at a time. Alternate adding 1 tablespoon of heavy cream after each addition of powdered sugar. (You can add an extra ½ cup of powdered sugar if the frosting is a bit too soft)

Continue mixing until the frosting is smooth and creamy.

Fold in the crushed Oreos. (It’s very important that the cookies are finely crushed, especially if you are piping the frosting. Large clumps of cookie will be a problem when you are piping the frosting) If you are not using the frosting right away, or if your kitchen is especially warm, you will need to store the frosting in the refrigerator until you are ready to use the frosting.

When ready to use after refrigeration, bring to room temperature for 20–30 minutes, then re-whip for 15–30 seconds until fluffy.