This Oreo Frosting tastes just like the filling of an Oreo cookie…that you can spread on your favorite cakes or cupcakes. It’s light, fluffy, silky, and loaded with crushed Oreo cookies. Just 5 simple ingredients needed!
Easy and Delicious Oreo Buttercream Frosting
Calling all Oreo lovers! This Oreo Frosting is a recipe you’re going to want keep in your back pocket.
This Oreo buttercream is a variation of my vanilla buttercream frosting, meaning it starts with cubes of cold butter that are whipped for a while to create the best light and fluffy texture.
This frosting is perfect for cakes or cupcakes or for just snacking on with a spoon.
My Secret for the Perfect Frosting Consistency
I go over this in detail on my vanilla buttercream blog post (linked above), but my secret to the best frosting consistency is all about the butter.
My recipes start with cold butter, straight from the refrigerator. No softening is needed. You’re going to let the mixer do all the work for you.
You’ll beat the butter for several (I’m talking 3-5 minutes) on medium to high speed until the butter is whipped and super fluffy. The butter will grow in volume and you’ll be able to easily spread it with a knife.
Once the butter is whipped you can start adding the powdered sugar and liquid ingredients, and before you add more powdered sugar, spend some time really whipping the frosting to keep that nice consistency.
Oreo Frosting Ingredients
- Unsalted Butter – Make sure you start with cold butter for the best results
- Powdered Sugar
- Oreos – I find 12 Oreos to be the perfect amount for this frosting.
- Heavy Whipping Cream– or you can use milk if you don’t have heavy cream on hand.
- Vanilla Extract
How to Make Oreo Frosting
This decadent Oreo buttercream frosting comes together in a total of 15 minutes!
- Beat the butter: Cut cold butter into small pieces, then use the paddle attachment of your mixer to whip until it’s super fluffy and light. Remember this is the most important part of the process for the right consistency.
- Add the sugar: Add the powdered sugar 2 cups at a time, alternating with adding the liquid ingredients (vanilla and heavy cream). Before adding more powdered sugar, be sure the first batch is well incorporated and you’ve mixed it for 1-2 minutes, scraping down the bowl as needed.
- Add the Oreos: Grind the Oreos into a fine crumb using a food processor, then beat into the frosting.
Will Oreos Get Soggy in Frosting?
The Oreo crumbs will definitely soften as they sit in the frosting, but this is definitely not a bad thing.
If you grind the crumbs small enough, you shouldn’t even notice a texture difference. If you leave some larger chunks in the frosting, they will just soften into a delicious cake-like texture. You really can’t go wrong. I mean, Oreos are good all the time, right?
Tips and Notes
- Chop the butter. The cubes are easier for your mixer to break apart and starting with it cold creates a better texture.
- Use the paddle attachment. The paddle incorporates more air into the frosting which results in a lighter, fluffier texture.
- Scrape the bowl down periodically. This ensures everything is well incorporated.
- Finely crush the Oreos. If you plan on using a piping tip, you really want the Oreos to be ground into a fine crumb.
- If you don’t have a food processor, place the Oreos in a ziplock bag and roll over them with a rolling pin until they’re crushed completely.
- Use a large piping tip. Just in case you end up with a rogue oversized Oreo piece in the piping bag, a large and open tip will save you!
How Much Does This Recipe Make?
If using this recipe to frost cupcakes, it will generously cover 24 regular-sized cupcakes. You can halve the recipe for a 9×13″ cake or, if you’re frosting an 8″ three-layer cake, follow this recipe.
Ways to Use It
There are tons of ways you can serve this delicious frosting. Here are just a few ideas:
- Cupcake topping: This pairs well with Chocolate Cupcakes, or an Oreo Cupcake.
- Frosting a cake: Who can pass up a slice of Chocolate Oreo Cake or a Cookies and Cream Cake?
- Sandwiched between cookies: Turn ordinary cookies into cookie sandwiches with some buttercream in the middle. Try it with my favorite chocolate cookies or quick and easy sugar cookies.
If you’re looking to go super indulgent, add it as a frosting to these brookies or my favorite brownie recipe.
How to Store Oreo Frosting
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. Prior to using, re-whip in the stand mixer for a minute or two before piping.
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, then you should consider storing it in the refrigerator in an airtight container, and then serving it at room temperature.
Can I Freeze it?
Yes, prepared buttercream can be stored in the freezer for up to 2 months. It’s best in an airtight container or in a freezer-specific Ziploc bag with all the excess air pushed out. To enjoy it again, thaw it overnight in the refrigerator, then rewhip it with your electric mixer to give it a little refresh!
Oreo Frosting Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4- 5 cups
- Category: Frosting
- Method: Mixed
- Cuisine: American
Description
This Oreo Frosting tastes just like the filling of an Oreo cookie…that you can spread on your favorite cakes or cupcakes. It’s light, fluffy, silky, and loaded with crushed Oreo cookies. Just 5 simple ingredients needed!
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 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.
Storing:
- Frosted cupcakes can be stored at room temperature for up to 3 days unless you live in a warm climate, then you should consider refrigerating. 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
Hi! So I’ve made this frosting twice and both times it comes out thick and not so soft. What am I doing wrong…? Thanks!
Hi Abby, are you using a hand mixer or stand mixer? For starters, try beating the butter for longer in the initial stage. Then you can add some more milk or heavy cream. Sometimes if my mixer just isn’t doing the trick, I take half of the frosting out of the bowl, and beat half at a time and that usually does the trick.
Hi can i substitute the heavy cream with normal fresh cream, or should i stick to substituting it with milk?
Going to try this recipe this weekend and I’m really excited.
Hi Caitlin, what fresh cream are you referring to? Milk should do just fine!
Hi .
Before I’m put Oreo on my buttercream,Do I keep the cream of the cookies or not?
Thank you
You do not have to remove the filling!
Hi. Thanks for the recipe. How long will las the frosting in the refrigerator?
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.
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:)
Thank you so much Avery! I love that.
Do you have to refrigerate the cupcakes with 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.
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 it.so can you please let me know if they sell it anywhere. Thank you
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.
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?
Yes, you don’t need to separate the filling from the Oreos. Use the whole cookie.
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
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.
Hi, can I add a little cocoa powder to this frosting recipe? If yes, how much?
That sounds delicious! I usually use 1/2 cup of cocoa powder (reduce powdered sugar by 1/2 cup)
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!!!
Thank you Jennifer!
Hi! I was wondering if I could use mint Oreos instead of regular ones? Would this change the taste too drastically?
Absoutlety! Any flavor of Oreos will work
Can I use salted butter as unsalted one isn’t easily available?
Yes of course! Your frosting may be a little saltier is the only difference.
Hi can I make the frosting earlier and freeze it and if so will it still taste the same
Hi Tracey, I have not froze this specific frosting but I have froze similar recipes. I would say it should be fine.
I love this recipe but mines came out to watery I added more cream
Hi Jaynil- Maybe you added too much cream then? It definitely should not be watery
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
Amazing Sheena!!! Thanks for sharing!
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!!
LOVE this! Thanks for sharing Annie!
I made this just as the recipe calls for and it was amazing!! I could just eat the icing all by itself!! Yum!!
WOOHOO! Thanks Amy!
I think it was wayyy to much butter. To buttery and bitter. Needed something. Other then thanks it’s ok.
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.
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
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.
Before you put the Oreo’s in the food processor are you removing the cream filling?
Nope!
Hi,
Do you have any idea how much 1 stick of butter is in grams?
Thanks a lot 😉
113 gram for 1/2 cup
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 🙂
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!