Why You’ll Love Oreo Frosting Recipe
This Oreo Frosting is a dream come true for anyone who adores cookies and cream. It’s simple to make, requires just a handful of ingredients, and delivers bakery-quality results every time. Whether you’re topping a chocolate cake, swirling it onto cupcakes, or sandwiching it between cookies, this frosting adds a deliciously rich and nostalgic flavor that everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
10–12 Oreo cookies, crushed
Directions
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Beat the Butter: In a large bowl, beat the softened butter with a mixer for about 2–3 minutes until smooth and creamy.
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Add Powdered Sugar: Gradually add powdered sugar, 1 cup at a time, mixing on low speed until fully combined. Increase speed to medium-high and beat for an additional 1–2 minutes.
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Add Vanilla and Cream: Mix in vanilla extract and heavy cream, beating until the frosting is light and fluffy.
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Fold in Crushed Oreos: Gently fold in the crushed Oreos with a spatula, being careful not to overmix to keep the texture.
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Frost or Serve: Spread on cakes, cupcakes, or use as a filling between cookies.
Servings and timing
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: Enough for 12 cupcakes or 1 standard 8–9 inch cake
Calories: Approximately 320 kcal per serving
Variations
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Chocolate Oreo Frosting: Add 2 tablespoons of cocoa powder to create a deeper chocolate flavor.
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Cream Cheese Oreo Frosting: Replace half of the butter with cream cheese for a tangier, richer version.
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Mint Oreo Frosting: Add ½ teaspoon of peppermint extract and use Mint Oreos for a refreshing twist.
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Double-Stuffed Delight: Use Double-Stuffed Oreos for an extra creamy texture.
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Whipped Oreo Frosting: Beat an additional 2 tablespoons of heavy cream for a lighter, fluffier consistency.
Storage/Reheating
Store Oreo Frosting in an airtight container in the refrigerator for up to 5 days. Before using, let it sit at room temperature for 30 minutes and re-whip for a few seconds to restore its creamy texture. You can also freeze it for up to 3 months; thaw overnight in the fridge and beat again before use.
FAQs
How do I make the frosting stiffer for piping?
Add more powdered sugar, one tablespoon at a time, until the desired consistency is reached.
Can I use salted butter instead of unsalted?
Yes, but omit any added salt to prevent the frosting from becoming too salty.
Can I use store-brand chocolate sandwich cookies instead of Oreos?
Absolutely, any chocolate sandwich cookie works just fine in this recipe.
How can I make this frosting less sweet?
Reduce the powdered sugar slightly and add an extra tablespoon of heavy cream to balance the flavor.
Can I use milk instead of heavy cream?
Yes, whole milk or half-and-half can be substituted, though the frosting will be slightly less rich.
Will the Oreo pieces stay crunchy?
They’ll soften slightly over time, giving the frosting a creamy cookies-and-cream texture.
Can I color Oreo Frosting?
It’s difficult to achieve bright colors due to the dark cookie crumbs, but you can tint it slightly with gel coloring.
How long can Oreo Frosting sit out?
It can sit out at room temperature for up to 2 hours, but should then be refrigerated.
Can I make this frosting ahead of time?
Yes, you can prepare it 1–2 days in advance and store it in the refrigerator until ready to use.
What can I use this frosting on?
It’s perfect for chocolate or vanilla cakes, cupcakes, brownies, or even as a cookie dip.
Conclusion
Oreo Frosting is the ultimate treat for cookies-and-cream fans. With its fluffy, buttery texture and irresistible crunch of Oreos, it’s a versatile and delicious addition to any dessert. Whether you’re baking for a party or simply indulging your sweet tooth, this frosting will take your creations to the next level.
Oreo Frosting
- Total Time: 10 minutes
- Yield: Enough for 12 cupcakes or 1 standard cake
- Diet: Vegetarian
Description
A smooth and creamy Oreo frosting made with butter, powdered sugar, vanilla, and crushed Oreos. Perfect for cakes, cupcakes, or as a dip for cookies!
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 10–12 Oreo cookies, crushed
Instructions
- In a large bowl, beat the softened butter with a mixer for about 2–3 minutes until smooth and creamy.
- Gradually add powdered sugar, 1 cup at a time, mixing on low speed until fully combined. Increase speed to medium-high and beat for an additional 1–2 minutes.
- Mix in vanilla extract and heavy cream, beating until the frosting is light and fluffy.
- Gently fold in the crushed Oreos with a spatula, being careful not to overmix to keep the texture.
- Spread on cakes, cupcakes, or use as a filling between cookies.
Notes
- Use freshly crushed Oreos for the best texture.
- Add more cream for a softer consistency or more powdered sugar for a thicker frosting.
- Can be stored in the refrigerator for up to 5 days—bring to room temperature before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 320
- Sugar: 35g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 45mg
