This Oreo frosting is a rich, silky, smooth and fluffy cookies-and-cream buttercream. It’s quick to make in about 10 minutes using five simple ingredients, and it’s perfect for topping cakes, cupcakes, brownies and more.
Why Make This Recipe
If you love Oreo-flavored treats, this cookies-and-cream buttercream is a must. It’s simple, fast and delivers authentic Oreo filling flavor without fuss. Highlights:
- Quick and easy: Ready in about 10 minutes from start to finish.
- Big flavor: Delivers rich cookies-and-cream taste with minimal effort.
Ingredients
You only need a handful of pantry staples to make this creamy Oreo frosting. Gather:
Unsalted butter, powdered sugar, heavy cream, vanilla extract and Oreo cookies.
Substitutions
Simple swaps if needed:
- Butter: Salted butter can replace unsalted in equal amounts; reduce added salt if you use salted butter.
- Powdered sugar: Any brand works; sugar substitutes labeled for baking can also be used, following package instructions.
- Heavy cream: Heavy cream gives the creamiest, fluffiest texture. Use milk in a pinch, though the frosting will be less airy.
- Vanilla: Pure vanilla extract adds depth; you can omit or use a vanilla paste if preferred.
- Cookies: Any chocolate sandwich cookie works if you don’t have Oreos.
Variation: Cream Cheese Oreo Frosting
For a tangier version, replace part of the butter with cream cheese. Use 12 tablespoons (170 g) unsalted butter and 8 oz. (226 g) cream cheese at room temperature. Cream together on low until smooth, then continue with the recipe as written.
How To Make
Follow these simple steps to make the Oreo buttercream.
- Bring butter to room temperature: Remove butter 30–60 minutes before starting so it creams smoothly.
- Cream the butter: Beat softened butter on low for 1–2 minutes until smooth, scraping the bowl as needed.
- Add powdered sugar: Sift the powdered sugar and add it ½ cup (60 g) at a time, beating after each addition until incorporated. Scrape the bowl as you go.
- Mix in flavor and cream: Add vanilla, salt and 2–3 tablespoons (30–45 ml) heavy cream. Increase speed and beat on high for 6–8 minutes until the frosting is light and fluffy.
- Fold in cookies: Gently fold in 1 cup of finely crushed Oreo cookies (about 8–9 cookies). If you plan to pipe the frosting, chop the cookies finely so they don’t clog the piping tip.
- Use or store: Use the frosting immediately to top cakes or cupcakes, or store as directed below.
How To Store, Freeze, Thaw and Serve
Store: Keep the frosting in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip for a few minutes before using to restore its light, fluffy texture.
Freeze: Freeze in an airtight container for 2–3 months.
Thaw: Move to the refrigerator to thaw overnight, then bring to room temperature and beat again to fluff before using.
Serve: This frosting is ideal on cakes, cupcakes, brownies and other baked goods. It tastes best served at room temperature.
Expert Tips
- Use room-temperature butter: Cold butter makes lumpy frosting; softened butter gives the smoothest result.
- Scrape the bowl: Scrape down the sides often so everything mixes evenly.
- Beat long enough: The 6–8 minute high-speed beat creates a light, airy buttercream.
- Chop cookies finely: If you plan to pipe, finely chop the Oreos so they don’t clog the piping tip.
- Serve at room temperature: The frosting is best when slightly softened; refrigerate finished desserts only if the environment is warm.
FAQs
This recipe yields about 4 cups of Oreo frosting—enough for a 9×13 cake, a two-layer 8- or 9-inch cake (without heavy decorative piping), 24 cupcakes with a normal amount of frosting, or 12 cupcakes with large swirls. For extensive piping or taller swirls on 24 cupcakes, make 1½ times the recipe.
This buttercream is fairly stable at room temperature. In very warm or humid conditions, store frosted desserts in the fridge until 10–15 minutes before serving.
This cookies-and-cream frosting is made from butter, powdered sugar, vanilla extract, heavy cream and crushed Oreo cookies.
Other Frosting Recipes to Try
- Coffee Buttercream
- Funfetti Frosting
- Lemon Cream Cheese Frosting
- Strawberry Cream Cheese Frosting
- Brown Butter Cream Cheese Frosting
If you try this Oreo frosting recipe, please rate it and leave a comment where you found it. Happy baking! – M
Oreo Frosting Recipe
Megan
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Oreo Frosting
- 1¼ cups (283 g) unsalted butter, room temperature
- 4 cups (454 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- ¼ tsp salt
- 2–3 tbsp (30–45 ml) heavy cream
- 1 cup finely crushed Oreo cookies (about 8–9 cookies)
Instructions
- Pull the butter out about 30–60 minutes before making the recipe so it reaches room temperature.
- Cream the softened butter until smooth, about 1–2 minutes on low speed, scraping the bowl as needed.
- Mix in sifted powdered sugar ½ cup (60 g) at a time, beating each addition until incorporated and scraping the bowl as needed.
- Add vanilla, salt and 2 tablespoons (30 ml) heavy cream. Beat on high for 6–8 minutes until light and fluffy. Add up to 1 more tablespoon cream if needed to reach desired consistency.
- Fold in the finely crushed Oreo cookies until evenly distributed.
- Use immediately to frost desserts or store as directed below.