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!

Prep Time10

Course: Dessert

Cuisine: American

Keyword: Cookies and Cream Frosting, Oreo Buttercream, Oreo Frosting

Servings: cupcakes

Author: Fiona Dowling

Ingredients

8 Oreo cookies
1 cup unsalted butter slightly softened
3-4 cups powdered sugar
1/4 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 1/2 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