This is the best Oreo buttercream frosting recipe! It requires just 5 ingredients and contains almost a whole cup of Oreo crumbs. The buttercream turns out smooth, creamy, and would be delicious on chocolate cake, vanilla cupcakes, or even on brownies!
This creamy Oreo frosting starts with the flavors of my vanilla buttercream and adds Oreo cookies to it. The little speckles of crushed Oreos throughout the entire frosting gives it that cookies and cream look and flavor.
As a home baker I absolutely love easy and simple recipes that take very little time and effort. All Oreo lovers will love how this Oreo frosting tastes and how truly simple it is to make American buttercream at home.
Check out these Oreo cupcakes or this Oreo layer cake that uses this easy Oreo frosting recipe.
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Why You'll Love This Frosting
- All you need are 5 ingredients.
- Whole Oreos are pulsed into fine crumbs by using a food processor.
- The texture is smooth and creamy.
- You can pipe it onto cupcakes or frost a layer cake!
Oreo desserts are so hard to resist, just like with this Oreo cheesecake. There's just something about America's favorite cookie integrated into desserts that make them so tasty.
This Oreo frosting is sure to become a fan favorite in your home!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Unsalted Butter: Room temperature butter is a must when making frosting.
- Heavy Whipping Cream: This helps to create a creamy texture. If needed, you could also use heavy cream or milk.
- Oreos: Use regular Oreos, not double stuffed.
Instructions
Here are the step by step instructions on how to make the best Oreo frosting.
Step 1: Cookies. Using a food processor or blender, pulverize the cookies into fine crumbs.
Step 2: Cream the butter. In the large bowl of a stand mixer using the paddle attachment (you could also use a hand mixer), beat the butter together on medium-high speed until smooth and creamy.
Step 3: Add the other ingredients. Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed.
Step 4: Increase speed. Then, increase the speed to high and beat for another 1-2 minutes until smooth and creamy.
Add the Oreo crumbs and then mix on medium-high speed until fully incorporated.
PRO TIP! Use a rubber spatula to scrape down the sides of the bowl after each mix to ensure all of the butter has incorporated into the frosting.
Storage Tips
If you plan on using this frosting within 1-2 days, you can keep it stored in an airtight container on the counter. You could also keep it in a piping bag if you plan on using it for cupcakes.
Otherwise, you can keep it in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
You could also rewhip it in a bowl of an electric mixer for 30 seconds to make it light and fluffy again.
Expert Baking Tips
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Oreos: Be sure to use fine crumbs in the buttercream frosting that way you can easily frost the cupcakes. I also recommend using regular Oreos, not double stuffed.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough to frost 12 cupcakes (or one dozen).
So many flavors can pair well with Oreos, including chocolate cupcakes, these Oreo cupcakes, or even red velvet cake.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
With a one layer cake, cut the recipe in half (unless you want extra frosting).
Recipe FAQs
You definitely can, but I recommend staying away from double stuffed. Also, just note that the flavor of the buttercream will change based off of what flavor of Oreos you use.
After two days, yes. But until then, the cupcakes can be left out at room temperature.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Frosting Recipes
📖 Recipe
The Best Oreo Buttercream Frosting Recipe
Equipment
- Food Processor or Blender
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag & Tips
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- ¾ cup fine Oreo crumbs (about 8 cookies)
Instructions:
- In a food processor or blender, pulverize the cookies into fine crumbs. Set aside.
- In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then beat on high speed for an additional 1-2 minutes until smooth and creamy. Add the Oreo crumbs and then mix on medium-high speed until fully incorporated.
- Use it to frost your favorite cakes, cupcakes, or even brownies!
Notes:
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Oreos: Be sure to use fine crumbs in the buttercream frosting that way you can easily frost the cupcakes. I also recommend using regular Oreos, not double stuffed.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Such a simple and delicious Oreo frosting! I've used it to top both Oreo cupcakes and chocolate cupcakes.