If you love Oreo Cookies – you are in for a treat! Making this sweet buttercream Oreo Frosting is just so easy and great on any flavor of cake! With the perfect amount of crushed Oreo cookies mixed in, it has the most incredible cookies and cream flavor. Perfect for any occasion.
Oreo cookies and cream frosting is the perfect combination of sweet and rich flavors. Not only is it easy to make but it can be used on a variety of desserts.
We love adding it to basic chocolate cupcakes, but the sky is the limit to the desserts this can be paired with. It is definitely for the serious Oreo lovers out there.
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My friends – what I really love about this frosting is that it tastes just like the cookie itself. Not just buttercream frosting with cookies mixed in.
By adding the whole cookie crushed into the frosting, instead of just the cookie portion (reserving the filling), it gives the base of the frosting that flavor of the filling itself. IT IS INCREDIBLE!
Oreo Cookie Frosting
Here are some commonly asked questions
How much frosting does this make?
This frosting recipe should make enough to decorate 12-15 cupcakes, depending on how much you pipe on. If you are spreading it on, you could probably decorate up to 24 cupcakes.
If you want to make this recipe for a cake, this should be enough to fill an 8-9″ 3-layer cake. You will need to make at least 1-3 more batches for a crumb coat, frosting layer, and any piped decorations.
What is the best way to store leftover Oreo frosting?
Simply keep it refrigerated in an airtight container for up to 7 days. This should keep well when chilled – make sure it isn’t left out at room temperature for too long.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
Can this frosting be made ahead of time?
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
What are Oreo cookies?
Oreo cookies are a classic cookie that most people have grown up with. They are chocolate cookies with a creamy filling in the middle. The cookies are then crushed and used as a topping or filling for various desserts.
Oreo Cookie History
Even though the Oreo cookie is one of the most popular cookies around, the idea of a chocolate sandwich cookie with a cream filling was actually originally created by the Sunshine Biscuits company in 1908. They called it the Hydrox – which is still around to this day.
Nabisco saw the popularity and quickly came up with their own version, with a richer chocolate flavor. It wasn’t long before its sales surpassed the Hydrox and Oreo became synonymous with the phrase “cookies and cream”.
Are Oreos the same as cookies and cream?
Basically, Oreo is the most popular brand of cookies and cream cookies.
Ingredients for Oreo Frosting
- crushed Oreo cookies
- butter – softened
- confectioner’s sugar
- milk
- vanilla extract
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
How to Make Oreo Frosting
- Place the Oreo cookies in a zip-top bag. Close the bag and use a rolling pin to crush the cookies into small pieces if you plan on piping the frosting onto a cupcake. If you plan on spreading it onto your dessert- you can leave the pieces a bit larger.
- Place the butter in a mixing bowl and beat well until creamy.
- Slowly mix in half of the confectioner’s sugar and the vanilla.
- Once mixed – then stir in the remaining confectioner’s sugar and the milk until well blended.
- Fold in the crushed cookies until completely mixed throughout.
- Transfer the frosting into a pastry piping bag and swirl it onto the tops of the cupcakes.
- Top with an Oreo cookie for decoration.
Don’t miss these other great recipes using Oreo cookies
What should I do if my Oreo buttercream frosting is too thick or too thin?
Having your frosting turn out too thick or too thin can happen for a few reasons. This can be attributed to the temperature of your room, how soft the butter is, how you measured the dry ingredients, and even how long you worked the ingredients together.
Fortunately, this is a simple fix. If your frosting is too thin, just add a bit more confectioner’s sugar – little bits at a time. Use no more than 1/4 cup with each addition and try folding it in with a rubber spatula instead of a beater.
To thin the frosting – make sure it is at room temperature and then mix in 1-2 tablespoons of milk. This should be enough to thin it out – but you can add another splash or two until you achieve the desired consistency.
cookies and cream frosting
Can I use Oreo frosting on other desserts?
Absolutely! Oreo frosting is delicious on a variety of desserts. Try it on cookies, cake, waffles, pancakes, or even just eat it with a spoon. I won’t judge, but I might join you.
What cakes can I use this on?
This frosting is great for so many different cake flavors. Here are some of our favorites…
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Products I love when making cookies and cream frosting…
This frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made frosting from scratch before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)
- mixer
- hand mixer
- mixing bowl
- piping bag
- piping tips
- offset spatula
- rubber scraper
- decorative scrapers
- cardboard rounds
If you love this easy Oreo Frosting recipe, you’re going to love these other Oreo treats too. Please click each link below to find the easy, printable recipe!
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Oreo Frosting
Ingredients
- 1¼ cup crushed Oreo cookies
- 1 cup butter – softened
- 4 cups confectioner’s sugar
- ⅓ cup milk
- 2 tsp vanilla extract
Instructions
- Place the Oreo cookies in a zip-top bag. Close the bag and use a rolling pin to crush the cookies into small pieces if you plan on piping the frosting onto a cupcake. If you plan on spreading it onto your dessert- you can leave the pieces a bit larger.
- Place the butter in a mixing bowl and beat well until creamy.
- Slowly mix in half of the confectioner’s sugar and the vanilla.
- Once mixed – then stir in the remaining confectioner’s sugar and the milk until well blended.
- Fold in the crushed cookies until completely mixed throughout.
- Transfer the frosting into a pastry piping bag and swirl it onto the tops of the cupcakes.
- Top with an Oreo cookie for decoration.
