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    Home » Frostings & Glazes

    Quick Oreo Cookie Crumb Buttercream Frosting

    5 from 1 vote
    2 Comments

    Jun 22, 2022

    (updated Sep 26, 2024)

    by Kimberlee Ho

    Jump to Recipe

    Skip the stale store-bought Oreo frosting — did you know you can whip-up your very own fresh, homemade Oreo frosting using real Oreo cookie crumbs? Thick and creamy and ready in 10 minutes, my version of this recipe uses heavy whipping cream for rich, decadent flavor. For best results, whip the frosting’s ingredients together in a stand mixer or with a hand mixer. Yields 24 servings.

    For a simple tasty recipe for a birthday or other occasion, try Vanilla cupcakes with Oreo frosting. Looking for more from-scratch frosting and glazes? Try Dark Chocolate Buttercream and Salted Caramel Frosting.

    Cupcake wrapper on a chocolate cupcake topped with oreo frosting opened and oreo cookies laying around it.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    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 buttercream 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
    Bite taken out of a chocolate cupcake topped with oreo frosting.

    Ingredients & substitutions for this Oreo frosting recipe

    • 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
    Oreo frosting on a chocolate cupcake sitting by the piping bag.

    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.

    Food processor with crushed cookies inside.

    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
    Piping bag laying next to a chocolate cupcake with oreo frosting and oreo cookies laying around it.

    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

    What is Oreo frosting made of?

    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!

    How do you make Oreo frosting without cream?

    The heavy cream in this recipe can easily be substituted for whole milk or nondairy milk.

    How do you make Oreo frosting without powdered sugar?

    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.

    How to store buttercream frosting?

    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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    Oreo frosting topped chocolate cupcake with the wrapper pulled down sitting by oreo cookies.

    Quick Oreo Cookie Crumb Buttercream Frosting

    Skip the stale store-bought Oreo frosting — did you know you can whip-up your very own fresh, homemade Oreo frosting using real Oreo cookie crumbs? Thick and creamy and ready in 10 minutes, my version of this recipe uses heavy whipping cream for rich, decadent flavor. For best results, whip the frosting’s ingredients together in a stand mixer or with a hand mixer. Yields 24 servings.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Course: All Recipes, Dessert
    Cuisine: American
    Keyword: buttercream frosting, cake, cupcakes, frosting, oreo buttercream frosting, oreo frosting, oreos
    Servings: 24
    Calories: 279kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • Food processor
    • Stand Mixer
    • piping bag
    • large piping tip
    • offset spatula

    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
    US Customary - Metric

    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

    Serving: 1serving | Calories: 279kcal | Carbohydrates: 39g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 49mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 34g | Vitamin A: 373IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    ​​

    Filed Under

    CakesCupcakesFrostings & GlazesUnder 30 MinutesBeginnerBirthday
    « Classic Chocolate Cupcakes Recipe
    Quick Thick & Fluffy Salted Caramel Frosting »

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      5 from 1 vote

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      Comments

    1. sniper1250

      November 10, 2024 at 9:36 am

      5 stars
      This is sooooooooo good!!!!!!!! I cant stop making them.

      Reply
      • Kimberlee Ho

        November 10, 2024 at 12:13 pm

        Awesome to hear that!!

        Reply

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