Our favorite childhood cookie is mixed with simple ingredients to make the best Oreo frosting! This American buttercream based frosting is ready in 10 minutes. Use this delicious Oreo Frosting to top cupcakes, cakes and cookies.
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💕 Why you’ll love this recipe
What's not to love? Here are just a few of the many reasons you'll make this Oreo frosting recipe over and over again:
- Oreo cookie pieces mixed with butter and sugar. Need I say more? It's the perfect cupcake treat for the Oreo lover in your life
- This recipe uses basic ingredients to make one delicious frosting
- Perfect for a birthday party, celebration or bake sale
- Can be used to top anything from cupcakes to a layer cake to sheet cake and even cookies
🧾 Ingredients & substitutions
- Oreo cookies: you'll need whole Oreos for this recipe. No need to remove the filling either! May be substituted for any brand of chocolate sandwich cookie. Feel free to try different flavored Oreos, too!
- Heavy whipping cream: May be substituted with whole milk if needed
- Vanilla extract: As always, I recommend using pure vanilla extract vs imitation vanilla flavoring for the best results
- Unsalted butter: Otherwise known as sweet cream butter. Room temperature butter is essential for smooth buttercream. Be sure to remove the butter from the fridge at least 30 minutes prior to starting. I leave my butter out of the fridge overnight for softened butter that's perfect for creaming, unless the house is super warm
- Powdered sugar: otherwise known as confectioners sugar. You can choose to sift the powdered sugar if yours is particularly clumpy. I usually skip that part and the end result is perfectly smooth buttercream
- Salt: Fine salt is recommended
✨How to make Oreo buttercream frosting
See below for the full recipe in the recipe card.
Step 1
Add the oreo cookies to a food processor. Grind until fine Oreo crumbs have formed. If there are big Oreo chunks remaining, keep grinding until you have a fine crumb throughout. Those chunks will make it difficult to pipe the frosting through a piping tip later on.
Step 2
In a small measuring cup, mix together the heavy cream and vanilla. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter at medium-high speed for 3-4 minutes, scraping down the bowl occasionally. Turn the mixer to low and slowly add the powdered sugar, 1 cup at a time, adding a bit of the heavy cream and vanilla between each addition. Mix until the sugar is well incorporated with the butter. Mix in the salt. Turn the mixer to high and beat for 30 - 60 seconds.
Step 4
Turn mixer to low speed and add the crushed Oreos to the frosting. Slowly mix the crumbs into the frosting then beat at a high speed for 60 seconds.
Step 5
With a large piping bag fitted with a large piping tip or with an offset spatula, pipe or spread the frosting onto moist chocolate cupcakes or vanilla cupcakes. Place a halved Oreo into the frosting for decoration.
👩🍳 Pro tips
- If you don't have a food processor in which to crush the Oreos into fine crumbs for the frosting, you can place the Oreos in a tightly sealed ziptop bag and crush them with a rolling pin. Just be sure to crush them into very fine pieces. The frosting will not pipe correctly if there's large pieces in the piping bag. The frosting tip will get clogged and you'll get frustrated, for sure
- For the decoration, used leftover Oreos that have been cut in half. To do this without breaking the tops of the Oreos, use a sharp knife and press down on the top of the knife with your palm in one quick, hard push. This will help prevent the tops from breaking into many little pieces and will help from having to sacrifice too many broken cookies to the trash
- Store leftover frosting in an airtight container in the fridge for up to one week
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
❓FAQs
Oreo frosting is made using crushed oreos, butter, powdered sugar, heavy cream, vanilla and a dash of salt. This frosting can also be made using cream cheese. Try adding finely chopped Oreos to this Cream Cheese frosting recipe!
The heavy cream in this recipe can easily be substituted for whole milk or nondairy milk.
If you are out of powdered sugar, you can make your own. Add 6 cups granulated sugar plus 6 tablespoons corn starch to a high speed blender and blend for 30 seconds. Do this in batches if you have a small blender. Use in the recipe as instructed.
Store buttercream frosting in an airtight container in the fridge for up to one week. Allow to come to room temperature and mix well with a rubber spatula before using.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Ingredients
- 12 Oreo cookies whole
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ½ cups unsalted butter
- 6 cups powdered sugar
- Pinch salt
- 12 Oreo cookies halved, for decoration
Instructions
- Add the oreo cookies to a food processor. Grind until fine crumbs have formed. Set aside
- In a small measuring cup, mix together the heavy cream and vanilla. Set aside
- In the bowl of a stand mixer, beat the butter at medium-high speed for 3-4 minutes, scraping down the bowl occasionally. Turn the mixer to low and slowly add the powdered sugar, 1 cup at a time, adding a bit of the heavy cream and vanilla between each addition. Mix until the sugar is well incorporated with the butter. Mix in the salt. Turn the mixer to high and beat for 30 - 60 seconds.
- Turn the mixer to low speed and add the crushed Oreos to the frosting. Slowly mix the crumbs into the frosting then beat at a high speed for 60 seconds.
- With a large piping bag fitted with a large piping tip or with an offset spatula, pipe or spread the frosting onto cupcakes or cake. Place a halved Oreo into the frosting for decoration.
Notes
- Store prepared frosting in an airtight container in the fridge for up to 1 week. Bring to room temperature and mix well with a rubber spatula before using
- Frosting may be frozen in a freezer safe bag for up to 3 months. Allow to thaw to room temperature and mix well with a rubber spatula before using
Nutrition
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