Oreo Frosting

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!

Course Dessert

Cuisine American

Keyword Cookies and Cream Frosting, Oreo Buttercream, Oreo Frosting

Prep Time 10

Servings cupcakes

Calories 260kcal

Author Fiona Dowling

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: Feel free to use any variety of Oreos, however, I do not recommend using Double Stuffed Oreos.
Butter: Salted butter is fine, simply omit the salt from the recipe.
Nutrition: 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.

Nutrition