Pin It!

Oreo Frosting

This post may contain affiliate sales links. Please see my full disclosure policy for details

This Oreo Frosting is incredibly silky, light and fluffy and tastes just like the filling of an Oreo cookie! It’s perfect recipe for frosting cakes and cupcakes and only requires 5 simple ingredients. Pair this with chocolate or vanilla cupcakes.

If you like Oreos, you’ll probably love these Cookies and Cream Cupcakes, this Oreo Cookies and Cream Cake or my Oreo Chocolate Cake.

A close up shot of a chocolate cupcake frosted with the best Oreo frosting

I realize you might be asking yourself why you need an actual recipe for Oreo frosting. You might think that all you need to do is add some crushed cookies to your vanilla frosting.

Sure, that’s the general idea, BUT with a little finesse, your frosting will actually taste like the filling of an Oreo. Sounds good, right?

Oreo Frosting is a favorite in our household. We even chose this frosting for our wedding cake. And by we, I mean me, because I totally surprised my husband with it.

A close up of a glass dessert dish filled with piped Oreo frosting

How do you make Oreo Buttercream Frosting:

For the Oreo Frosting, we’re starting with the basic concepts I’ve taught you for my  Vanilla Frosting. This means we’re starting with cold butter and taking some extra time to whip the butter until it’s light and fluffy.

If you aren’t comfortable making frosting, don’t worry! I have lot of tips for how to make buttercream frosting.

A perfect chocolate cupcake topped with a swirl of Oreo frosting

  • Start by cutting your cold butter into 1 tablespoon size pieces, it’s easier for your mixer to break it apart. Start beating on a medium speed until your butter starts to breakdown into a smoother consistency.
  • Scrape down the bowl and increase the mixing speed to high and beat for a few minutes until the butter turns whiter in color, and grows in volume.
  • Next, add the powdered sugar. Be sure to turn down your mixer speed or you’ll have quite the mess on your hands!
  • Add the Oreo crumbs last together with the heavy whipping cream and beat until incorporated. If you don’t have heavy whipping cream, you can use milk.

A bowl of frosting with a big pile of Oreo crumbs on top.

If you aren’t actually interested in piping or spreading this frosting, then you don’t need to worry about grinding your Oreos into a fine crumb. In this case, I’d recommend using a large cookie scoop to place the frosting onto of your cupcakes.

Otherwise, make sure you use a food processor to grind the Oreos into a fine crumb- the filling and all goes into the food processor.

A piping bag filled with Oreo buttercream is piping a chocolate cupcake

As long as you’ve grinded your Oreos into fine crumbs, you should be able to pipe or spread this frosting without any trouble, although I tend to use a frosting tip that is a little more open, JUST in case you have any chunks of cookies that got stuck in there.

If you’re looking for the recipe for these cupcakes, it’s a bit simpler. Just make my Moist Chocolate Cupcakes and top it with this frosting. It’s like my husband’s dream cupcake.


A glass dessert bowl filled with pipped Oreo Frosting and there are frosted cupcakes in the background

Oreo Frosting

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4- 5 cups


This Oreo Frosting is incredibly silk, light and fluffy and tastes just like the filling of an Oreo cookie! It’s perfect recipe for frosting  for cakes and cupcakes. Pair this with chocolate or vanilla cupcakes too! 


  • 3 sticks (1 ½ cups) unsalted butter, cold
  • 6 cups powdered sugar
  • 12 Oreos, crushed
  • 12 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract


  1. 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.
  2. 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.
  3. 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.
  4. 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. Store in an air tight container.


  • This recipe will frost 24 cupcakes
  • If you don’t have heavy whipping cream, you can substitute milk
  • If you would like to frost a 9×13-inch cake, you can half this recipe
  • If you’d like to frost an 8-inch 3 layer cake, add an additional stick of butter, 1-2 more cups of powdered sugar and 6 more Oreos. Add additional heavy cream as needed
Nutrition Information:
1 Serving
  • Category: Frosting
  • Method: Mixed
  • Cuisine: American

Keywords: Oreo Frosting, Cupcake icing recipe, cupcake frosting, frosting recipe, Icing recipe, Oreo buttercream frosting, Oreo icing


Leave a Comment

Recipe rating

I accept the Privacy Policy

40 Responses
    1. Beyond Frosting

      Hi Maria- If you’re looking to make this in advance, you can store in an airtight container for 5-7 days. Rewhip prior to using.

  1. Avery

    I continue to come back to this recipe, I love it! It’s so simple and is the perfect combination of the smoothness of the buttercream and the crunch of the Oreos! I have a small cake business and recipes like this make my life so much easier! Thanks for the wonderful recipe:)

    1. Beyond Frosting

      I do not but I keep my house around 70 degrees and don’t live in a very humid environment. If you live in a hot or humid climate, then I do recommend refrigerating.

  2. Ismael

    do you know if i can buy this frosting anywhere instead of me making it, you know sometimes were busy don’t have time to do can you please let me know if they sell it anywhere. Thank you

    1. Beyond Frosting

      Hi Ismael. Sure. You could purchase vanilla or cream cheese canned frosting, then mix in the cookie crumbs. The consistency and taste will of course be different but that’s a quick shortcut.

  3. ConfusedPolarBear

    I want to make this tomorrow, someone asked for cookies and cream cupcakes for their birthday. I was wondering if I could use the Oreo stuffing in the icing?

      1. Brittany

        I really want to make this! But I do not have a stand mixer…only a hand mixer. Will that work as well?, Any suggestions on speed and such would help! Thanks

        1. Beyond Frosting

          Hi Brittany. No problem! In that case, you may want to start with warm butter. Somewhere in between cold and room temp. Spend plenty of time beating the butter and scarping down the bowl frequently. The texture should be similar to a very spreadable butter.

  4. Jennifer

    To those saying there is too much butter, obviously do not make buttercream frosting much! I was told by 5+ people these were the best cupcakes they’ve ever had!!! The cake itself was the absolute softest delicious thing ever!!!

    1. Beyond Frosting

      Hi Tracey, I have not froze this specific frosting but I have froze similar recipes. I would say it should be fine.

  5. sheena

    Made this for my sister in laws birthday…was a huge hit. Everyone loved it and begged for my recipe. When I told them how simple it was and where to find it they were amazed

  6. Annie

    Followed the directions exactly and the frosting came out so yummy and the consistency was great for spreading on my cake!! The frosting may taste a bit buttery at first, but once you add the cookies, it was amazing – I did feel like the cookies cut a bit of the buttery taste. Oh, I may have added about 3 or 4 more cookies to the recipe to grind up and put in the frosting :). I paired the frosting with a white almond cake and it was a delicious combo!!

  7. Kalina

    I think it was wayyy to much butter. To buttery and bitter. Needed something. Other then thanks it’s ok.

    1. Beyond Frosting

      Thanks for your comments. All my frosting recipes have a 1:2 ratios of butter to powdered sugar and for 24 cupcakes, I am not sure how you could use less.

  8. Sophia

    This recipe was not good. It was gritty and too buttery . I do not like this recipe. I think I has to much butter and does not taste very good

    1. Beyond Frosting

      Hi Sophie, if it’s gritty, is possible your cookies were not grinded up fine enough or you did not spec enough time whipping the frosting to incorporate the powdered sugar. Sorry you didn’t enjoy iy.

  9. Elsie

    This frosting is pretty good, but you have to use a lot more cream. It turns out so thick that I had to keep adding some to be able to pipe with without straining my hand. I’m not sure how much I used, but it was way more than 2tbsp. Other than that, it was a perfect topper for my hot fudge Oreo cupcakes 🙂

    1. Beyond Frosting

      Thanks Elsie! Try whipping your butter more at the beginning, middle and end stages and it won’t be quite as thick. Sound like your cupcakes were amazing!

Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.