My easy Oreo frosting recipe is ready in just a few minutes using ingredients you likely already have in your kitchen. All you have to do is add pulverized Oreo cookies to a velvety vanilla buttercream. It’s as easy as that to make the rich, velvety, luscious icing that’s perfect for frosting cakes and cupcakes!
This cookies and cream frosting adds a special touch to your favorite baked treats, whether you use it to elevate vanilla cupcakes or a chocolate sheet cake! For the best results, use Oreo cookies with the regular amount of filling, not Double Stuf or Mega Stuf cookies. For more Oreo recipes, try my Oreo balls, Oreo cheesecake, and Oreo pie.
Ingredients
Oreos — you’ll need 10 whole Oreo cookies (regular, not double-stuffed).
Butter — use unsalted butter, so you have full control over the amount of salt in the frosting.
Vanilla — use good vanilla extract for the best flavor.
Salt — a tiny amount of salt rounds out the flavors in the simple Oreo frosting recipe.
Powdered sugar — not only does powdered sugar sweeten the frosting, but it also stabilizes it.
Heavy cream — heavy whipping cream helps to dissolve the powdered sugar for a smooth, spreadable frosting.
How To Make Oreo Frosting
1. Make Oreo crumbs by placing the cookies in a zip-top plastic bag and crushing them very finely with a rolling pin. Or, blitz them in your food processor.
2. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, beat the softened butter on medium speed for about 2 minutes until creamy. Add the vanilla extract, salt, and half of the powdered sugar. Beat on low speed for 30 seconds, just until combined.
3. Add 1 tablespoon of heavy cream and the remaining powdered sugar. Beat on low speed for 30 seconds just until combined. Increase the speed to medium and beat until light and fluffy.
4. Add the crushed Oreos and beat on medium speed for 30 seconds to 1 minute until well combined.
Want To Pipe Oreo Frosting?
This Oreo buttercream recipe pipes beautifully, but you have to crush the cookies into very fine crumbs before mixing them with the American buttercream base. Otherwise, cookie pieces can get stuck and clog the piping tip.
How Much Frosting Does This Make?
My Oreo frosting recipe yields 3½ cups of frosting, which is enough for:
- 12 cupcakes
- A 9×13-inch sheet cake
- An 8-inch round 2-layer cake
- Double the recipe for a 9-inch 2-layer cake or 8- or 9-inch 3-layer cake.
Here are some ways to use this frosting:
- Pipe it on top of vanilla cupcakes, chocolate cupcakes, or Oreo cupcakes.
- Use it to frost my vanilla cake recipe, chocolate cake, chocolate sheet cake, or Oreo cake.
- Use it as an alternative cream filling for whoopie pies or red velvet cookies!
Can I Use flavored Oreos?
Absolutely! Just choose cookies with the regular amount of filling. Using flavored Oreos is a great way to vary the frosting or match it to your cake or cupcake flavor.
Pro Tips For Making This Recipe
- Use softened butter. Softened butter is a must for a velvety frosting. Butter that’s straight out of the refrigerator will not become fluffy. Set the butter out about an hour before you start baking. If you forget, follow my simple steps for how to soften butter quickly.
- You can use whole milk or half and half in place of the heavy cream.
- A note on heavy cream: I tend to only need 1 tablespoon of heavy cream when I make this frosting. But if the buttercream looks dry, add the remaining heavy cream, 1 teaspoon at a time, and mix to combine.
- Topping ideas for cakes and cupcakes: I like to garnish with more crushed Oreo cookies or half of an Oreo cookie pressed into the icing. Mini Oreos also make a cute topping.
Frequently Asked Questions
You should crush the whole cookie (including the creme filling).
Store it in an airtight container in the refrigerator for up to 5 days. Set it out at room temperature before use to soften it, and beat it again for a minute or so to refresh its fluffiness.
You can also freeze Oreo frosting in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, and re-whip it before use.
Since it lasts for several days in the refrigerator, you can make it ahead of time. Just store it in the refrigerator and set it out to soften before using it to frost cakes or cupcakes.
If you love this recipe try these out!
If you’ve tried this Oreo frosting recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Oreo Frosting Recipe
Equipment
- Stand Mixer with paddle attachment
- Food processor or zip top bag and rolling pin
Ingredients
- 10 Oreo cookies (115g)
- 1 cup unsalted butter softened (226g)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups powdered sugar sifted (360g)
- 1 to 2 tablespoons heavy cream
Instructions
- In the bowl of a food processor, process the Oreos to make very fine crumbs. (You can also put them in a zip-top plastic bag and crush them very finely with a rolling pin.)
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
- Add the vanilla extract, salt, and half of the powdered sugar. Beat on low speed for 30 seconds, just until combined.
- Add 1 tablespoon of heavy cream and the remaining powdered sugar. Beat on low speed for 30 seconds just until combined. Increase the speed to medium and beat for 2 minutes until light and fluffy.
- Add the pulverized Oreos and beat on medium speed for 30 seconds to 1 minute until well combined. (If the buttercream looks dry and not creamy, add the remaining heavy cream, 1 teaspoon at a time and mix to combine.)
Notes
- Use softened butter. Softened butter is a must for a velvety frosting. Butter that’s straight out of the refrigerator will not become fluffy. Set the butter out about an hour before you start baking. If you forget, follow my simple steps for how to soften butter quickly.
- You can use whole milk or half and half in place of the heavy cream.
- A note on heavy cream: I tend to only need 1 tablespoon of heavy cream when I make this frosting. But if the buttercream looks dry, add the remaining heavy cream, 1 teaspoon at a time, and mix to combine.
- Topping ideas for cakes and cupcakes: I like to garnish with more crushed Oreo cookies or half of an Oreo cookie pressed into the icing. Mini Oreos also make a cute topping.
Leave a Reply