This creamy, dreamy Oreo frosting is perfect for frosting cake, topping cupcakes, or simply indulging in a spoonful of pure bliss! With just 6 ingredients and only 10 minutes of your time, you can make the best Oreo buttercream frosting!
This Oreo frosting will make all your cookies and cream dreams come true! Used in my Oreo drip cake recipe, this oreo buttercream frosting can be used to top layer cakes, snack cakes and cupcakes!
I'm not kidding when I say frosting is my favorite part of cake, if I could have a cake entirely made of frosting that would be my jam! This Oreo frosting is an American buttercream, which means it is a simple frosting recipe made mainly from butter and confectioners' sugar. It's also loaded up with crushed Oreos!
While American buttercream can be slightly too sweet for some, it is a great frosting to have in your back pocket for when you want something that is pipeable and will keep it's shape!
Why you'll love this recipe!
- Simple Pantry Ingredients: you only need 6 simple ingredients to make the best Oreo frosting, nothing fancy or out of the ordinary here!
- Extra Creamy: thanks to the addition of heavy cream, this Oreo frosting is extra smooth and creamy.
- Cookies 'n Cream: this is perfect for those cookies and cream lovers!
- Confectioners' Sugar: also known as icing sugar or powdered sugar. If your confectioners' sugar is lumpy I recommend sifting it before adding it to the mixing bowl.
- Unsalted Butter: I like using European style butter in my American buttercream recipes, it is much richer thanks to a higher butterfat content.
- Oreos: I'm using regular Oreos here! You'll want to pulse these into fine crumbs before adding to the frosting.
- Heavy Cream: you'll want to add some heavy cream (or double cream in the UK) to your frosting, this will make your frosting smooth and creamy.
Variations & Substitutions
- Swap out regular oreos for seasonal variations or different flavors! I think mint Oreos would be amazing as a frosting. Or use a store brand version of Oreos!
- I usually use a high quality vanilla extract in my recipes, but you can use clear imitation vanilla here if that's what you have on hand!
- I know at some grocery stores you can actually buy Oreo cookie crumbs, so no need to crush them yourself!
Step by Step Instructions
Step 1: In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners' sugar on low speed. Beat until it has combined.
Step 2: Increase the speed to medium-high and beat until really thick, smooth, and has almost a fluffy texture.
Step 3: Stop the mixer and add the salt and vanilla extract. Beat once more on medium-high speed.
Step 4: Turn your mixer on to the lowest speed and slowly pour in the heavy cream. Stop pouring once the frosting seems smooth, creamy and spreadable. Remember, you can always add more but you can't take cream out!
Step 5: Stop the mixer and use a rubber spatula to fold in your Oreo crumbs. If you find the frosting is a bit too thick now, you can add a tablespoon of heavy cream until it is spreadable and creamy.
Step 6: Use to fill layer cake, frost cupcakes or top cookies!
Expert Tips & Tricks
- Make sure you crush the Oreo cookie crumbs fine enough, if you have any large chunks and you're using a piping bag then it might clog up the frosting tip! Having finer crumbs will also make the frosting smoother overall.
- As stated above, you sometimes have bigger pieces of Oreo in your frosting so if you're using a piping tip to decorate a cake or cupcakes, I recommend using a large piping tip.
- The butter should be at room temperature before starting the frosting, otherwise it'll be difficult to combine with the confectioners' sugar and the frosting will be too thick and firm.
- Remember to scrape down the sides of the bowl every few minutes, that way everything is getting mixed evenly.
Frequently Asked Questions
I recommend using a blender or food processor to get fine Oreo crumbs. If you don't have either of those, place the Oreos in a ziploc bag and use a rolling pin to crush them.
If your frosting seems too thick then you can add some more heavy cream and mix again. It might be too thick because your butter is too cold or you added too much powdered sugar.
This easy Oreo frosting recipe makes enough frosting to generously frost 12 cupcakes or a 2 layer 8-inch cake. You could also use it to frost a 9x13 snack cake.
Nope, you want to leave the filling in the cookies! No need to scoop it out.
If your butter is too warm or you used a microwave to soften the butter, then your frosting won't be thick and will be too thin! Leave your butter out on the counter for 1-2 hours (depending on the weather and the temperature of your kitchen!), you should be able to make an indent with your finger in the butter without it being greasy or warm! Room temperature butter is colder than you think!
Place any leftover buttercream in an airtight container in the fridge for up to 1 week. If you want to frost another cake or cupcakes, take the container out and let come to room temperature before using.
To freeze, place the Oreo frosting in an airtight container and place in the freezer for up to 2 months. Let thaw at room temperature before using, though you may need to rewhip with your mixer or hand held mixer before frosting something.
Try these recipes next!
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners' sugar
- ⅛-¼ cup heavy cream
- 10 cookies Oreo cookies pulsed into a powder
- In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on low speed
- Increase the speed to medium-high and beat until it becomes thick
- Add the vanilla extract and salt and beat on medium-high
- Turn the mixer to low, and pour in the cream until it becomes creamy and spreadable
- Fold in the Oreo crumbs and use on a cake or cupcakes.