Gluten-Free “Oreo” Icing


  • 1 1/2 cups butter (room temp)
  • 1 1/2 cups shortening
  • 2 lb bag of powdered sugar
  • 1 pkg gluten-free “Oreos” (I like to use Kinnitoos Gluten Free Cookies)
  • 1 tsp vanilla extract
  • 7 tbsp water
  • 5 whole cookies for topping


  1. Open cookie package and set aside 5 whole cookies for topping.
  2. Pull apart cookies, scraping inside icing into large mixing bowl.
  3. Put cookie pieces in heavy zip lock bag and roll repetitively until crushed fine.
  4. In large mixing bowl (already filled with icing scrapings), add butter and shortening.
  5. Blend well until whipped.
  6. Add powdered sugar, vanilla, and water. Beat on medium speed for 1-2 minutes.
  7. Stir in cookie crumbled on low speed, mixing just until combined.
  8. Remove from mixer and frost cake or cupcakes!

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