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This Oreo Frosting tastes just like the filling of an Oreo cookie…that you can spread on your favorite cakes or cupcakes. It’s light, fluffy, silky, and loaded with crushed Oreo cookies. Just 5 simple ingredients needed!
TABLE OF CONTENTS
- Easy and Delicious Oreo Buttercream Frosting
- My Secret for the Perfect Frosting Consistency
- Oreo Frosting Ingredients
- How to Make Oreo Frosting
- Will Oreos Get Soggy in Frosting?
- Tips and Notes
- How Much Does This Recipe Make?
- Ways to Use It
- How to Store Oreo Frosting
- Can I Freeze it?
- Get the Recipe
Easy and Delicious Oreo Buttercream Frosting
Calling all Oreo lovers! This Oreo Frosting is a recipe you’re going to want keep in your back pocket.
This Oreo buttercream is a variation of my vanilla buttercream frosting, meaning it starts with cubes of cold butter that are whipped for a while to create the best light and fluffy texture.
This frosting is perfect for cakes or cupcakes or for just snacking on with a spoon.
My Secret for the Perfect Frosting Consistency
I go over this in detail on my vanilla buttercream blog post (linked above), but my secret to the best frosting consistency is all about the butter.
My recipes start with cold butter, straight from the refrigerator. No softening is needed. You’re going to let the mixer do all the work for you.
You’ll beat the butter for several (I’m talking 3-5 minutes) on medium to high speed until the butter is whipped and super fluffy. The butter will grow in volume and you’ll be able to easily spread it with a knife.
Once the butter is whipped you can start adding the powdered sugar and liquid ingredients, and before you add more powdered sugar, spend some time really whipping the frosting to keep that nice consistency.
Oreo Frosting Ingredients
- Unsalted Butter – Make sure you start with cold butter for the best results
- Powdered Sugar
- Oreos – I find 12 Oreos to be the perfect amount for this frosting.
- Heavy Whipping Cream– or you can use milk if you don’t have heavy cream on hand.
- Vanilla Extract
How to Make Oreo Frosting
This decadent Oreo buttercream frosting comes together in a total of 15 minutes!
- Beat the butter: Cut cold butter into small pieces, then use the paddle attachment of your mixer to whip until it’s super fluffy and light. Remember this is the most important part of the process for the right consistency.
- Add the sugar: Add the powdered sugar 2 cups at a time, alternating with adding the liquid ingredients (vanilla and heavy cream). Before adding more powdered sugar, be sure the first batch is well incorporated and you’ve mixed it for 1-2 minutes, scraping down the bowl as needed.
- Add the Oreos: Grind the Oreos into a fine crumb using a food processor, then beat into the frosting.
Will Oreos Get Soggy in Frosting?
The Oreo crumbs will definitely soften as they sit in the frosting, but this is definitely not a bad thing.
If you grind the crumbs small enough, you shouldn’t even notice a texture difference. If you leave some larger chunks in the frosting, they will just soften into a delicious cake-like texture. You really can’t go wrong. I mean, Oreos are good all the time, right?
Tips and Notes
- Chop the butter. The cubes are easier for your mixer to break apart and starting with it cold creates a better texture.
- Use the paddle attachment. The paddle incorporates more air into the frosting which results in a lighter, fluffier texture.
- Scrape the bowl down periodically. This ensures everything is well incorporated.
- Finely crush the Oreos. If you plan on using a piping tip, you really want the Oreos to be ground into a fine crumb.
- If you don’t have a food processor, place the Oreos in a ziplock bag and roll over them with a rolling pin until they’re crushed completely.
- Use a large piping tip. Just in case you end up with a rogue oversized Oreo piece in the piping bag, a large and open tip will save you!
How Much Does This Recipe Make?
If using this recipe to frost cupcakes, it will generously cover 24 regular-sized cupcakes. You can halve the recipe for a 9×13″ cake or, if you’re frosting an 8″ three-layer cake, follow this recipe.
Ways to Use It
There are tons of ways you can serve this delicious frosting. Here are just a few ideas:
- Cupcake topping: This pairs well with Chocolate Cupcakes, or an Oreo Cupcake.
- Frosting a cake: Who can pass up a slice of Chocolate Oreo Cake or a Cookies and Cream Cake?
- Sandwiched between cookies: Turn ordinary cookies into cookie sandwiches with some buttercream in the middle. Try it with my favorite chocolate cookies or quick and easy sugar cookies.
If you’re looking to go super indulgent, add it as a frosting to these brookies or my favorite brownie recipe.
How to Store Oreo Frosting
This Oreo frosting will last in an airtight container in the fridge for up to 1 week. If you plan to make it ahead of time and use it within 24 hours, I’d store it at room temperature in an airtight container on the counter. Prior to using, re-whip in the stand mixer for a minute or two before piping.
Frosted cupcakes or cakes can be stored at room temperature for up to 3 days in an airtight container. If you live in a hot or humid climate, then you should consider storing it in the refrigerator in an airtight container, and then serving it at room temperature.
Can I Freeze it?
Yes, prepared buttercream can be stored in the freezer for up to 2 months. It’s best in an airtight container or in a freezer-specific Ziploc bag with all the excess air pushed out. To enjoy it again, thaw it overnight in the refrigerator, then rewhip it with your electric mixer to give it a little refresh!
Oreo Frosting Recipe
- Author: Julianne Dell
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4- 5 cups
Print Recipe
Description
This Oreo Frosting tastes just like the filling of an Oreo cookie…that you can spread on your favorite cakes or cupcakes. It’s light, fluffy, silky, and loaded with crushed Oreo cookies. Just 5 simple ingredients needed!
Ingredients
- 3 sticks (1 ½ cups) unsalted butter, cold
- 6 cups powdered sugar
- 12 Oreos, crushed
- 1–2 tablespoons heavy whipping cream (or milk)
- 1 teaspoon vanilla extract
Instructions
- Cut the cold butter into pieces, about 1 tablespoon in size. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping creamintermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
- In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- In alarge piping bagfitted with alarge closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side.
Notes
How much does this recipe make?
- This recipe will frost 24 cupcakes
- If you would like to frost a 9×13-inch cake, you can half this recipe
- If you’d like to frost an 8-inch 3-layer cake, add an additional stick of butter, 1-2 more cups of powdered sugar and 6 more Oreos. Add additional heavy cream as needed.
Storing:
- Frosted cupcakes can be stored at room temperature for up to 3 days unless you live in a warm climate, then you should consider refrigerating. It’s best served at room temperature.
- This Oreo frosting will last in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. Allow the frosting to come to room temperature and re-whip in the mixer before using. See blog post for specifics.
Nutrition Information:
1 Serving
226
29.7g
5.3mg
12g
7.4g
30.5g
0g
.2g
31.8mg
- Category: Frosting
- Method: Mixed
- Cuisine: American
