My homemade Oreo frosting recipe is a light and luscious cookies and cream buttercream loaded with crushed Oreos. It pipes beautifully onto cakes and cupcakes. Just 5 ingredients and minutes to make!
Once you’ve whipped up this easy Oreo frosting recipe, use it to decorate an Oreo cake or a batch of Oreo cupcakes.
I’ll show you how to make the best Oreo frosting that’s pipeable, spreadable, and loaded with fudgy chocolate cookie crumbs. The fluffy buttercream frosting base reminds me so much of the filling in an Oreo cookie. This frosting is smooth and creamy, perfect for decorating cupcakes and frosting and filling cake layers. I always have to stop myself from eating half of the batch with only a spoon!
The Ultimate Oreo Buttercream Frosting
- Thick yet fluffy consistency. My secret to the best buttercream frosting is cold butter. It’s a bit unconventional, but I’ve been making my frosting like this for years, and it always has the perfect consistency. This Oreo frosting pipes beautifully and looks great on cupcakes.
- Easy to make. Have a batch of fluffy Oreo frosting ready in 15 minutes or less. This frosting stores well in the fridge and freezes great, so you can make it ahead, too.
- 5 ingredients. My classic buttercream recipe is simple to make with baking staples, including butter, powdered sugar, and whipping cream. You only need ⅓ of a package of Oreos, so you can use the rest to make Oreo brownies or even as a topping for chocolate cookies.
Ingredient Notes
Here are the easy ingredients in this Oreo frosting recipe. Scroll to the printable recipe card for the full ingredients list with amounts.
- Unsalted Butter – For best results, the butter should be cold from the fridge.
- Powdered Sugar – Also called confectioner’s sugar.
- Oreos – You can use branded Oreos or generic chocolate sandwich cookies; it’s up to you. I find 12 cookies to be the perfect amount for this frosting.
- Heavy Whipping Cream – You can use milk if you don’t have heavy cream.
- Vanilla Extract – Or an equal amount of vanilla paste. Try swapping vanilla for another flavor, like peppermint.
Finely Crush the Oreos
If you plan to pipe the frosting through a piping tip, make sure to grind the Oreo cookies into a fine crumb. Otherwise, larger chunks may clog the tip. For an extra-fine crumb, you can even sift the Oreo crumbs through a mesh sieve after crushing them.
If you’re concerned about Oreo pieces in the piping bag, a large and open tip, like a Wilton 1M or a Wilton 12, can help prevent unexpected clogs.
How to Make Oreo Frosting
As with my other frosting recipes, the secret to this Oreo frosting’s super fluffy consistency starts with COLD butter. There’s no need to soften the butter first (time saving, yay!). Instead, whipping it cold from the fridge builds volume for an unbelievably light frosting texture. This step takes an extra 3-5 minutes, but it’s worth it.
- Whip the butter. Start by cutting cold butter into small cubes. Smaller pieces are easier to mix. Then, beat the butter using your stand mixer’s paddle attachment until it’s light and fluffy. The paddle incorporates more air into the frosting, resulting in a lighter, fluffier texture. This is the most important step for the perfect frosting consistency.
- Add sugar. Next, beat powdered sugar into the butter, 2 cups at a time, alternating with the vanilla and heavy cream. Make sure the sugar is well mixed before you add more. To ensure the ingredients are fully incorporated, remember to scrape down the bowl.
- Grind the Oreos. Grind the Oreo cookies in a food processor until you have a fine crumb. If you don’t have a food processor, place the Oreos in a ziplock bag. Crush the cookies using a rolling pin until they’re pulverized completely.
- Finish the frosting. Lastly, mix the crumbs into your prepared frosting. Your Oreo frosting is ready to use! If you’re looking for decorating tips, visit my detailed tutorials on how to use a piping bag and how to use piping tips.
Easy Variations
You can make this recipe with different frosting flavors as the base:
- Chocolate. Follow my chocolate buttercream frosting recipe and mix in crushed Oreos.
- Cream cheese. Make Oreo cream cheese frosting (try it on these red velvet cupcakes!)
- Peanut butter. Fold Oreo cookie crumbs into peanut butter frosting.
Ways to Use Oreo Frosting
This Oreo frosting is ideal for piping and spreading. It brings its cookies-and-cream flavor to everything from vanilla cupcakes to cakes, cookies, brownies, and brookies. One of my favorite ways to use this frosting is to press it between two chocolate sugar cookies to make a sandwich cookie! These are some other easy desserts that I’d pair with my Oreo buttercream.
Frequently Asked Questions
This recipe makes enough Oreo frosting to frost 24 cupcakes. For a 9×13” cake, halve the recipe.
Yes. If you plan on frosting a layer cake, you’ll need to scale up. To make enough frosting for an 8-inch 3-layer cake, use 4 sticks of butter, 7-8 cups of powdered sugar, and crush up 18 Oreos instead. Add additional heavy cream as needed.
Sure! Prepare a version of this frosting from ground-up Golden Oreos, mint, lemon, or peanut butter-flavored Oreos.
Proper Storage
- Store airtight. This Oreo frosting will last in an airtight container in the fridge for up to 1 week. If you plan to make it ahead of time and use it within 24 hours, I’d store it at room temperature in an airtight container on the counter. Re-whip the frosting in the stand mixer for a minute or two before piping.
- Store frosted goods. Frosted cupcakes or cakes can be stored at room temperature for up to 3 days in an airtight container. If you live in a hot or humid climate, consider storing frosted baked goods in the refrigerator and serving them at room temperature.
- Freeze. Prepared buttercream can be stored in the freezer for up to 2 months. It’s best to freeze this frosting in an airtight container or in a freezer bag with as much excess air pushed out as possible. Thaw the frosting overnight in the fridge, then rewhip it with your electric mixer to give it a little refresh.
More Homemade Frosting Recipes
Oreo Frosting
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4- 5 cups
- Category: Frosting
- Method: Mixed
- Cuisine: American
Description
My homemade Oreo frosting recipe is a light and luscious cookies and cream buttercream loaded with crushed Oreos. Just 5 ingredients and minutes to make!
Ingredients
- 3 sticks (1 ½ cups) unsalted butter, cold
- 6 cups powdered sugar
- 12 Oreos, crushed
- 1–2 tablespoons heavy whipping cream (or milk)
- 1 teaspoon vanilla extract
Instructions
- Cut the cold butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
- In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side.
Notes
How much does this recipe make?
- This recipe will frost 24 cupcakes
- If you would like to frost a 9×13-inch cake, you can halve this recipe
- If you’d like to frost an 8-inch 3-layer cake, add a stick of butter, 1-2 more cups of powdered sugar, and 6 more Oreos. Add additional heavy cream as needed.
Storage:
- Frosted cupcakes can be stored at room temperature for up to 3 days. Unless you live in a warm climate, you should consider refrigerating them. It’s best served at room temperature.
- This Oreo frosting will last in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Allow the frosting to come to room temperature and re-whip in the mixer before using. See blog post for specifics.
Nutrition
- Serving Size: 1 Serving
- Calories: 226
- Sugar: 29.7g
- Sodium: 5.3mg
- Fat: 12g
- Saturated Fat: 7.4g
- Carbohydrates: 30.5g
- Fiber: 0g
- Protein: .2g
- Cholesterol: 31.8mg
Thank you for this recipe. I made my nephew an Oreo cake in this frosting was delicious! I only did 4 cups of powdered sugar and it was still pretty sweet. So yummy!!!!
This is incredible Angie! Thank you so much!!
Gracias por esa fórmula tan espectacular
What tip did you use in the sample pics?
This is an Ateco 846
hi I’ve made this before and love it. Though I was wondering if double stuff Oreos would do okay with it.
Thank you Anna. Yes that should work fine
I have not made this recipe yet, but had a couple of questions first. I want to use this recipe for my son’s grad party… is this recipe ok to use in a warm room? Will it melt off the cupcakes? Can I substitute crisco for 1/2 the butter? Thank you, Michele