This Oreo frosting will take your cakes, cupcakes and brownies to the next level. It’s fluffy and decadent with a delicious cookies and cream flavor and takes only 5-10 minutes to make. It can be made with Oreo pieces or fine Oreo crumbs for perfect piping!
You’re going to love this Oreo buttercream frosting because it actually tastes like Oreo cookies. It’s thick, creamy and perfectly fluffy. We’re using the entire Oreo cookies in this recipe – wafers and filling – to give the frosting the perfect cookies and cream flavor. Don’t worry – you won’t need to separate each cookie.
Instead, crushed Oreo cookies are mixed into your traditional American-style buttercream recipe.
This is the recipe I used for my Oreo cupcakes. But it’s equally delicious on vanilla cupcakes, chocolate cupcakes, chocolate cake, homemade brownies, or even peanut butter cake.
Ingredients You’ll Need
For this recipe, you’ll need:
- 8 Oreo cookies, crushed
- 1 cup unsalted butter, softened but not starting to melt
- 3-4 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons whipping cream
For the Oreos, I recommend using regular as opposed to double stuffed because I find the double stuffed add too much of the cream filling and made the frosting thinner. Any flavored variety of Oreos work well for this recipe – I personally love using Mint Oreos.
Tips and Tricks
- If you plan to use a piping bag and tip with a detailed piping tip – such as a star tip – you will need to ensure that your Oreo cookies are very finely crushed. Larger Oreo pieces will get stuck in the piping tip. If you plan to frost your cake or cupcakes with a knife or a large round piping tip – then crushing the Oreos with a rolling pin and having some larger Oreo crumbs and pieces is totally fine (and absolutely delicious).
- If you want your frosting to be extra thick, sturdy and perfect for piping you’ll want to use more powdered sugar and less whipping cream. If you want your frosting to be a little thinner, creamier and less sweet then use a little less powdered sugar and more cream.
- Your butter should be softened but still slightly firm to the touch before getting started. It shouldn’t be starting to melt around the edges – otherwise, your frosting will be too soft and won’t pipe properly.
How Much Frosting this Makes
The amount of frosting any recipe makes is a always a bit subjective because it depends on how much frosting you like. This recipe will make enough for:
- 12 cupcakes, with a generous amount of frosting
- 18-24 cupcakes, if each cupcake is frosted with a knife for a thinner layer of frosting
- a 9×13 inch cake or pan of brownies – this will give a very generous amount of frosting
- half the recipe for an 8×8 inch or 9×9 inch pan of brownies
- for an 8-inch round 2-layer cake, I recommend multiplying the recipe by 1.5
- for an 8-inch round 3-layer cake, you may want to multiply the recipe by 2 to ensure you have lots of frosting
Storage & Freezing
Frosting will keep in an airtight container in the fridge for up to 4 days. Take it out of the fridge and let it sit on the counter at room temperature for about 20 minutes, then beat again with your electric mixer for short 5-10 second bursts to help soften it before using.
You can also freeze frosting. Place in a freezer container or freezer bag, being sure to remove any excess air. Freeze for up to 2 months, then thaw the frosting in the fridge overnight. It’s important to thaw in the fridge as opposed to on the counter – otherwise it can get watery due to condensation. Once thawed, let it sit on the counter for about 20 minutes to come to room temperature, and then beat with your electric mixer to soften.
This Oreo buttercream frosting is perfectly thick with the ultimate cookies and cream flavor. Whether you use it on cakes, cupcakes or brownies – it’s absolutely delicious and perfect for Oreo lovers. And if you have any leftovers, I guarantee they won’t go to waste.
And for more delicious frosting recipes to add to your baking repertoire, be sure to try:
Oreo Frosting
Ingredients
- 8 Oreo cookies
- 1 cup unsalted butter slightly softened
- 3-4 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons whipping cream or heavy cream - 33-35% MF
Instructions
- Crush the Oreo cookies (wafers and filling) until they're fine crumbs. You can do this either in a food processor, or by placing in a freezer bag and crushing with a rolling pin. If you plan to use a piping bag - you will need to use a food processor and ensure that the cookies are very fine crumbs with no cookie pieces.
- In a large bowl beat the butter until softened.
- Add in 2 cups powdered sugar along with the salt and vanilla extract. Start beating together with the mixer on a low speed and gradually increase to medium speed until incorporated.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of cream until the desired sweetness is reached. If you wan thicker frosting - add less cream and more powdered sugar.
- Mix in the crushed cookies.
Notes
- Oreos:Â Feel free to use any variety of Oreos, however, I do not recommend using Double Stuffed Oreos.Â
- Butter: Salted butter is fine, simply omit the salt from the recipe.Â
- Nutrition:Â Nutrition details provided are an estimate only, based on the recipe being divided in 12 equal portions.
- Storage: Store frosted cakes at cupcakes at room temperature in an airtight container for up to 2-3 days, or in the fridge for 3-5 days. Leftover frosting can be stored in an airtight container in the fridge.Â
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