This Oreo frosting is a rich, silky, smooth and fluffy cookies-and-cream buttercream. It’s quick to make—about 10 minutes—using five simple ingredients. Use this Oreo frosting to finish cakes, cupcakes, brownies and more.
Why make this recipe
If you enjoy cookies-and-cream treats, this Oreo buttercream is a must-try. It’s simple and fast to prepare, yet full of Oreo flavor. Key reasons to make it:
- Quick and easy. From start to finish you can have a fluffy cookies-and-cream buttercream in roughly 10 minutes—perfect for last-minute desserts.
- Big flavor with minimal effort. Crushed sandwich cookies folded into classic buttercream give that familiar Oreo filling taste without extra work.
Ingredients
This Oreo frosting requires just a few pantry staples. Gather unsalted butter, powdered sugar, heavy cream, vanilla extract, salt and Oreo cookies.
Gather unsalted butter, powdered sugar, heavy cream, vanilla extract and Oreo cookies.
Substitutions
Simple swaps you can make if needed:
- Unsalted butter: Use salted butter in the same amount and reduce or omit added salt.
- Powdered sugar: Any brand works; use a sugar substitute labeled for baking if you prefer a lower-sugar option.
- Heavy cream: Heavy cream gives a lighter, whipped texture; substitute milk if necessary, but the frosting will be slightly less fluffy.
- Vanilla extract: Provides a subtle background flavor—use pure vanilla or an equivalent paste.
- Oreo cookies: Any chocolate sandwich cookie can be used in place of Oreos.
Variation: Cream Cheese Oreo Frosting
To make a cream-cheese 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. Beat together on low until smooth, then continue with the recipe as written.
How to make
Follow these simple steps to make Oreo frosting.
- Bring butter to room temperature. Leave it out 30–60 minutes so it creams smoothly.
- Cream the butter. Beat on low for 1–2 minutes until smooth, scraping the bowl as needed.
- Add powdered sugar. Sift the powdered sugar and add 1/2 cup (60 g) at a time, beating after each addition until incorporated.
- Mix in the remaining ingredients. Add vanilla, a pinch of salt and 2–3 tablespoons (30–45 ml) heavy cream. Beat on high for 6–8 minutes until light and fluffy.
- Fold in crushed Oreos. Finely crush about 1 cup of Oreos (8–9 cookies) and fold them into the buttercream. If you plan to pipe the frosting, chop the cookies finely to avoid clogging tips.
- Use or store. Pipe or spread on cakes, cupcakes or brownies, or store until ready to use.
Storage, freezing, thawing and serving
Store: Keep the frosting in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature and beat briefly before using to restore fluffiness.
Freeze: Seal in an airtight container and freeze up to 2–3 months.
Thaw: Thaw in the refrigerator overnight, then bring to room temperature and re-whip until light.
Serve: The frosting is best served at room temperature. If serving in warm or humid conditions, refrigerate until 10–15 minutes before serving.
Expert tips
- Use room-temperature butter. Cold butter makes lumpy frosting; room-temperature butter gives a smooth, spreadable texture.
- Scrape the bowl. Regularly scraping the bowl ensures even mixing.
- Beat long enough. Beat 6–8 minutes on high to achieve a light, airy buttercream.
- Chop Oreos finely for piping. Small cookie pieces prevent clogging piping tips.
- Serve at room temperature. Allow frosted desserts to sit briefly for the best texture and flavor.
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 extensive piping), or 24 cupcakes with a normal amount of frosting. For tall piping on many cupcakes or decorative piping, increase the recipe by 1½ times or more.
Buttercream is relatively stable but can soften in very warm or humid conditions. Refrigerate until 10–15 minutes before serving when temperatures are high.
This cookies-and-cream buttercream is made from butter, powdered sugar, vanilla, heavy cream, salt and crushed Oreo cookies.
Other frosting ideas
- Coffee buttercream
- Funfetti frosting
- Lemon cream cheese frosting
- Strawberry cream cheese frosting
- Brown butter cream cheese frosting
If you try this Oreo frosting, please leave a rating and comment for other bakers. Happy baking!
Oreo Frosting Recipe
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.
- Cream the softened butter until smooth, about 1–2 minutes on low, scraping the bowl as needed.
- Mix in sifted powdered sugar ½ cup (60 g) at a time, beating until incorporated and scraping the bowl as needed.
- Once all sugar is added, mix in vanilla, salt and 2 tablespoons (30 ml) heavy cream.
- Beat on high for 6–8 minutes until the buttercream reaches your desired light, fluffy consistency.
- Fold in the finely crushed Oreo cookies to create the cookies-and-cream frosting.
- Prepare the frosting for topping cakes, cupcakes or store it until ready to use.
Notes
Store the Oreo frosting in an airtight container in the fridge for up to 5 days. Bring to room temperature and beat again briefly before using to restore lightness.