This Oreo buttercream frosting is so easy and can make all of your favorite cakes, cookies, and cupcakes even more delicious! Homemade buttercream frosting is so much better than anything you can buy at the store. So, if you're a fan of cookies & cream desserts, this recipe is a must-try!
Easy Oreo Frosting Recipe
Cookies & cream lovers rejoice because this Oreo buttercream frosting is an easy way to get that classic flavor combination at home. All it takes is the right ingredients and a little mixing!
The great thing about this buttercream frosting is that it lends itself well to chocolate or vanilla desserts. The possibilities are endless!
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If you enjoy baking and want some goodies to frost with your Oreo buttercream, be sure to check out all of my incredible dessert recipes!
🥘 Ingredients For Oreo Buttercream Frosting
You only need a handful of ingredients to make this easy buttercream frosting. Many of them will already be in your pantry, you just need the Oreo cookies!
- Butter - 1 cup of butter softened at room temperature but not too soft. Do not microwave it! I usually set it out at room temperature for 20-30 minutes before making my frosting.
- Vanilla Extract - 2 teaspoons of vanilla extract. For the best flavor, use pure vanilla.
- Salt (optional) - 1 pinch of salt will help to balance the sweetness of your frosting.
- Confectioner's Sugar - 3-4 cups of confectioner's sugar (aka powdered sugar).
- Heavy Whipping Cream - 2-3 tablespoons of heavy whipping cream (start with 2 tablespoons and use more if needed).
- Oreo Cookies - 10 Oreo cookies (crushed).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Oreo Buttercream Frosting
This frosting is so simple, anyone can make it! You will need measuring utensils and a stand mixer or mixing bowl with a hand mixer.
This is enough frosting to frost a dozen cupcakes or more if you frost them lightly!
- Beat the butter. In a large mixing bowl or the bowl of your stand mixer, beat 1 cup of softened butter for 5-6 minutes or until creamy and pale in color.
- Mix in cream & sugar. Add 2 teaspoons of vanilla extract, 1 pinch of salt (if using), and 1 cup of confectioner's sugar. Mix at medium speed, alternating between pouring in small amounts of heavy whipping cream and the remaining 2-3 cups of confectioner's sugar until your desired consistency is reached (either pipeable or spreadable).
- Fold in cookies. Continue whipping the frosting for 2-3 minutes until light and fluffy. Then, fold the 10 crushed Oreo cookies into your prepared frosting until evenly dispersed.
I love to use this cookie & cream frosting on my classic sugar cookies! Though I've also tried it on my homemade white cake and easy chocolate cake with delicious results. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- A pinch of salt is about 1/16th teaspoon if you want to be precise.
- When crushing Oreos (or anything) in a bag manually with a rolling pin or meat tenderizer, you can prevent making a mess by laying a kitchen towel over the bag.
- When the consistency of buttercream is just right, it can be easily spread across a cake and piped into decorations that hold their shape. Take it slow when adding liquids. Start with a small amount and add 1 teaspoonful or drizzle at a time, if necessary. It’s much easier to add more liquid as needed than it is to fix a super-thin buttercream.
- This will make enough frosting to generously frost 12 cupcakes or lightly frost 24 cupcakes. For cakes, it is enough to frost a 9x13 or 2 layered 8 or 9-inch cakes.
🥡 Storing
If you plan to use your buttercream frosting soon, it can be kept in an airtight container or sealed piping bag at room temperature for up to 48 hours.
Buttercream frosting can also be kept in an airtight container in the fridge for up to a week or frozen in a heavy-duty freezer bag for up to 1 month. Allow it to come to room temperature before using.
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❓ Recipe FAQs
Typically, frosting is made with shortening or cream rather than butter except for buttercream frosting. Frosting is thick and fluffy, while icing is thinner and easy to drizzle. For more information, check out my page on the differences between frosting, icing, and glaze!
There are a number of ways to crush up Oreo cookies. For a finer crumb, you may use your food processor. I like to place them in a tightly sealed Ziploc bag and crush them with a rolling pin or meat tenderizing mallet. You can also use a blender if you prefer.
Yes, buttercream frosting can be kept refrigerated for up to a week so you can certainly prepare it in advance to frost any baked goods you plan to make in that time. Just be sure to let it come to room temperature before spreading or piping it!
🧁 More Frosting Recipes
- Peanut Butter Buttercream Frosting - Made with creamy peanut butter, this frosting will complement all of your favorite desserts!
- Vanilla Bean Buttercream Frosting - This frosting is made with vanilla bean caviar which gives it a boost of rich vanilla flavor.
- Chocolate Buttercream Frosting - A rich frosting that is perfect for chocolate lovers!
- Peanut Butter Cream Cheese Frosting - Cream cheese adds a delightful tang to this rich peanut butter frosting.
- Vanilla Buttercream Frosting - A classic buttercream frosting for all of your favorite baked goods!
- Sugar Cookie Frosting (that hardens) - If you enjoy baking sugar cookies, this frosting will be your new go-to!
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📖 Recipe Card
Oreo Buttercream Frosting
Ingredients
- 1 cup butter (softened, at room temperature)
- 2 teaspoon vanilla extract
- 1 pinch salt (optional)
- 3-4 cups confectioner's sugar
- 2-3 tablespoon heavy whipping cream (start with 2 tablespoons and use more if needed)
- 10 Oreo cookies (crushed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large mixing bowl or the bowl of your stand mixer, beat the somewhat softened butter for 5-6 minutes or until creamy and pale in color.
- Add the vanilla extract, salt (if using), and 1 cup of confectioner's sugar. Mix at medium speed, alternating between pouring in small amounts of heavy whipping cream and the remaining confectioner's sugar. *Cream and powdered sugar are added, alternating until the desired consistency is reached (either spreadable or pipable).
- Continue whipping the frosting for 2-3 minutes until light and fluffy. Then, fold the crushed Oreo cookies into your prepared frosting until evenly dispersed.
Notes
- A pinch of salt is about 1/16th teaspoon if you want to be precise.
- If your frosting seems too wet, slowly mix in 1 tablespoon of confectioner's sugar until your desired consistency is reached.
- When crushing Oreos (or anything) in a bag manually with a rolling pin or meat tenderizer, you can prevent making a mess by laying a kitchen towel over the bag.
- This will make enough frosting to generously frost 12 cupcakes or lightly frost 24 cupcakes. For cakes, it is enough to frost a 9x13 or 2 layered 8 or 9-inch cakes.
- To store: If you plan to use your buttercream frosting soon, it can be kept in an airtight container or sealed piping bag at room temperature for up to 48 hours. Buttercream frosting can also be kept in an airtight container in the fridge for up to a week or frozen in a heavy-duty freezer bag for up to 1 month. Allow it to come to room temperature before using.
Alicia says
My family loves this frosting. I make it for Birthdays. And get to together.
Marcus says
Posso usar MARGARINA CULINÁRIA no lugar da manteiga e ESSÊNCIA DE BAUNILHA no lugar do extrato?
"Can I use CULINARY MARGARINE instead of butter and VANILLA ESSENCE instead of extract?"
Angela @ BakeItWithLove.com says
Sim, você pode trocar a margarina por manteiga em qualquer receita de cobertura de creme de manteiga. Você vai precisar do dobro (2x) da quantidade de essência de baunilha para substituir o extrato. Espero que ajude!
"Yes, you can swap margarine for butter in any buttercream frosting recipe. You will need twice (2x) the amount of vanilla essence to substitute for extract. Hope that helps!"
Kaitlyn says
Hi! 😊 Do you use the Oreo cream as well or just the cookie?
Angela @ BakeItWithLove.com says
Yes, the whole cookie. Enjoy! 🙂