If you want a frosting that tastes just like the filling of a chocolate sandwich cookie, this Oreo frosting recipe is for you. This Oreo buttercream is rich enough to hold its shape on cupcakes yet soft and spreadable on sheet cakes. In my house it often disappears right from the mixing bowl — you’ll find creative ways to enjoy it.
If you’re someone who twists a chocolate sandwich cookie apart to eat the creamy center first, we’re kindred spirits. The fluffy vanilla filling is the best part, and this frosting recreates that flavor in every bite.
Imagine eggless chocolate cupcakes piled high with a frosting that tastes just like the inside of an Oreo — you might be reaching for a second cupcake before you know it.
Ways to Use Oreo Frosting:
- I often top cookies-and-cream cupcakes with this frosting. Sharing the recipe separately makes it easy to spread this buttercream on other cakes and desserts, too.
- This frosting spreads beautifully on a small Texas chocolate quarter-sheet cake — use an offset spatula and wait until the cake is cool so the frosting doesn’t melt.
- Try piping this Oreo buttercream on a vanilla cupcake for contrast; my kids prefer vanilla cake with a cookies-and-cream frosting for birthday treats.
- For a twist, pipe this frosting on red velvet cupcakes for a cookies-and-cream take on a classic.
- I recently used this frosting on a red velvet sheet cake for a party and it was a huge hit.
- For extra indulgence, add a layer of this frosting between the layers of a cookie dough cake — a double cookie flavor is delightful.
Ingredients
This recipe comes together quickly using simple pantry staples. It doesn’t require cream cheese, so it’s convenient to make anytime. If you do have cream cheese on hand and prefer a tangier frosting, a whipped cream-cheese variation with crushed cookies would also be delicious.
- Unsalted butter. Slice into pieces and let soften at room temperature for 30–60 minutes. You can swap vegan stick butter to make a dairy-free version — Oreos themselves are vegan, so a vegan butter and canned coconut cream produce a fully vegan frosting.
- Powdered sugar (confectioners’ sugar).
- Heavy cream. This makes the frosting light and fluffy; use canned coconut cream as a dairy-free alternative.
- Vanilla extract. A touch of vanilla enhances the cookies-and-cream flavor.
- Crushed cookies. Use finely crushed cookies if you plan to pipe the frosting; leave larger pieces if you’ll spread it for texture and visual appeal.
Instructions
1. Combine the softened butter, powdered sugar, heavy cream, and vanilla in a large bowl. Beat with a hand-held or stand mixer on medium-high until the mixture is light and fluffy, about one minute.
2. Gently fold in the crushed cookies with a spatula. For piping, use very finely crushed cookies; for spreading, leave larger cookie pieces for extra texture.
3. Avoid overmixing after adding the cookies; excessive stirring can turn the frosting gray and soften the cookie pieces too much.
4. Spread the frosting with an offset spatula or transfer it to a piping bag fitted with a wide tip to pipe onto cupcakes or cakes.
Baking Equipment
A hand-held electric mixer is my go-to for quick frosting recipes. While I use piping bags and tips to decorate often, a simple beginner set is all you need to get professional-looking results if you want to pipe swirls.
How to Store Oreo Frosting / Make Ahead Tips:
Most frostings can be made ahead and refrigerated or frozen, then re-whipped. Because this recipe contains crushed cookies, re-whipping can make the cookies soggy and the frosting lose its texture. For best results, assemble the frosting and use it immediately.
If you must prepare ahead, pipe the frosting onto cupcakes or cake and refrigerate for up to 4 hours before the cookie pieces start to soften noticeably. Fully assembled desserts should be enjoyed within that window for the best texture.
Oreo Frosting
Fluffy, creamy Oreo frosting that tastes just like the cookie filling.
5 minutes
5 minutes
5 minutes
Ingredients
- 4 ounces (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 Oreo cookies, crushed
Instructions
- Slice the butter into pieces and let it soften at room temperature for 30–60 minutes.
- Combine the softened butter, powdered sugar, heavy cream, and vanilla in a large bowl. Beat on medium-high until light and fluffy, about 1 minute.
- Fold in the crushed cookies by hand. Use immediately or pipe/spread onto desserts and refrigerate for up to 4 hours before the cookie pieces soften.
Notes
Butter: Use vegan stick butter to make a dairy-free version.
Heavy Cream: Swap canned coconut cream for a vegan alternative.
Crushed Oreos: Choose the cookie size based on whether you plan to pipe (fine) or spread (larger pieces).
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 225
Total Fat: 9g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 19mg
Sodium: 47mg
Carbohydrates: 36g
Fiber: 0g
Sugar: 32g
Protein: 1g