If you need a frosting that tastes exactly like the inside of an Oreo, it's time to pay attention. This Oreo frosting recipe is worthy of any cake, but is often eaten right off the spoon in my house. This Oreo buttercream is sturdy enough to hold its shape on a cupcake, and deliciously spreadable on a sheet cake. You will love coming up with ways to eat it!
If you're one of those people who pulls apart a chocolate sandwich cookie to eat the creamy filling first, then please, join my club. Let's be friends forever, because we all know that the creamy, fluffy vanilla filling is the best part.
What if you could have eggless chocolate cupcakes piled high with a frosting that tastes exactly like the inside of an Oreo? You would probably eat more than one cupcake, am I right?
Ways to Use Oreo Frosting:
- This is exactly what I pile my cookies and cream cupcakes with; I just wanted a separate post for this recipe to encourage you to spread it on all kinds of other cakes and sweets.
- This recipe is great spread on my small Texas chocolate quarter sheet cake. Just use an offset spatula and spread it on the cake once it cools so that it doesn't melt.
- Of course we're going to pile this oreo frosting recipe on a chocolate cupcake, but have you thought of piping it on a single cupcake from my small batch vanilla cupcakes recipe? My kids prefer a vanilla cake with chocolate frosting, so we make this often for birthdays in our house.
- A fun twist on red velvet cupcakes is to use an Oreo frosting!
- Recently, for a party, we made this red velvet sheet cake with this Oreo buttercream on top, and it was so good, of course.
- It would really send things over the top to hide a layer in between the layers of this Cookie Dough Cake for Two. What a cake with a double cookie explosion of flavors!
This recipe comes together quickly with simple ingredients. I love that it doesn't require cream cheese (because I don't often have it on-hand), but if I do, I usually make my whipped cream cream cheese frosting. That recipe would be great with crushed Oreos stirred in, also!
- Unsalted Butter. First, slice the butter into 8 pieces and let it rest at room temperature for about an hour to soften. I always use unsalted butter when baking, but I want to mention that you can use a vegan stick butter here and make this oreo frosting entirely vegan. Fun fact: Oreos are vegan, so this is a great option for my vegan chocolate cake. Again, here is a vegan vanilla birthday cake version with two layers made in a 6" cake pan.
- Powdered Sugar. Also called confectioners' sugar.
- Heavy Cream. So, the heavy cream is the secret ingredient in frosting that makes it fluffy and light. Again, if you're vegan, swap in the same amount of coconut cream from the can.
- Vanilla Extract. An extra dash of vanilla is what really drives home the cookies and cream flavor here.
- Crushed Oreos. Finally, you really can't leave these out, hah! Buy any brand of chocolate sandwich cookies that you like, of course. Use finely crushed cookies for a pipe-able cookies and cream frosting, or larger chunks if you plan on spreading this by hand. The larger cookie chunks in this oreo frosting are so delicious!
First, combine the softened butter, powdered sugar, heavy cream and vanilla in a large bowl. Beat together the frosting ingredients until light and fluffy using a hand-held mixer on medium-high for about one minute.
Finally, fold in the crushed cookies with a spatula. If you want to pipe this on cupcakes or a cake, use very finely crushed cookies. If you like the look of bigger pieces of cookies, use that instead.
Be careful not to over-stir this mixture, or the frosting will turn grey.
You can either spread this frosting on with an offset spatula or scrape it into a piping bag with a wide star tip.
I use my hand-held electric mixer so much in my kitchen. Even more than my giant stand mixer!
When it comes to piping bags and piping tips, I use them a lot to make desserts pretty. However, this set is perfect for the beginner.
How to Store Oreo Frosting / Make Ahead Tips:
Typically, almost all frosting recipes can be made ahead of time, and either kept in the fridge or frozen. Then, they simply require a re-whip. However, because this Oreo frosting recipe contains crushed cookies, I want you to be careful rewhipping this frosting. At a certain point, the cookies become soggy and they blend into the frosting, making a grey frosting. It's still delicious, but I don't want you to miss the crunch.
So, unfortunately, I don't recommend that this frosting be made ahead of time and stored. However, you can pipe it on cupcakes or cake and let it rest in the fridge for up to 4 hours before the cookies lose crispness.
- 4 ounces (1 stick) of unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 Oreo cookies, crushed
1. Ensure the butter is softened by slicing it into 8 pieces and letting it rest at room temperature for 30-60 minutes.
2. Combine the softened butter, powdered sugar, heavy cream, and vanilla in a large bowl. Beat using an electric mixer on medium-high speed until light and fluffy, about 1 minute.
3. Finally, stir in the crushed cookies by hand. Use immediately, or pipe/ spread onto dessert and store for up to 4 hours in teh fridge.
Butter: Since, Oreos are entirely vegan, you can use a vegan stick butter product to make this frosting.
Heavy Cream: Heavy cream makes a frosting light and fluffy. If you're vegan, try canned coconut cream in its place.
Crushed Oreos: To pipe this frosting, use finely crushed cookies. If you'll be spreading it with a knife or spatula, I highly recommend leaving some larger pieces of cookie in the buttercream. It is indescribably delicious!
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 47mgCarbohydrates: 36gFiber: 0gSugar: 32gProtein: 1g