This Oreo frosting will elevate your cakes, cupcakes and brownies. It’s fluffy, rich and full of cookies-and-cream flavor, and it takes only 5–10 minutes to make. Use either small Oreo pieces or finely ground crumbs for smooth piping! 
You’ll love this Oreo buttercream because it truly tastes like Oreos. It’s thick, creamy and perfectly airy. The recipe uses whole Oreo cookies—the chocolate wafers and the cream filling—so you get a true cookies-and-cream flavor without having to separate anything. Simply crush the cookies and fold them into a classic American-style buttercream.
This frosting works beautifully on Oreo cupcakes and is equally delicious on vanilla or chocolate cupcakes, layer cakes, brownies and even peanut butter cake.
Ingredients You’ll Need
Gather the following:
- 8 Oreo cookies, crushed
- 1 cup unsalted butter, softened but not melting
- 3–4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2–3 tablespoons whipping cream (or heavy cream)
I recommend regular Oreos rather than Double Stuf for this frosting; Double Stuf can add too much cream filling and thin the texture. You can experiment with flavored Oreos—Mint Oreos make a lovely variation.
Tips and Tricks
- If you’ll pipe intricate stars or rosettes, grind the Oreos very finely in a food processor so crumbs won’t clog the piping tip. For spreading with a knife or using large piping tips, coarser crumbs or small pieces are fine and add texture.
- To make a stiffer, more pipeable frosting, use more powdered sugar and less cream. For a softer, creamier, less sweet frosting, reduce the powdered sugar and add a bit more cream.
- Use butter that is softened but still slightly firm. If it’s starting to melt, the frosting will be too soft and won’t hold its shape when piped.
How Much Frosting This Makes
Yield depends on how generously you frost, but this recipe is a versatile amount:
- Enough for 12 cupcakes with generous swirls
- 18–24 cupcakes if you spread a thinner layer with a knife
- A 9×13-inch cake or a pan of brownies with a generous coating
- Half the recipe for an 8×8 or 9×9 pan of brownies
- Multiply the recipe by 1.5 for an 8-inch, 2-layer cake
- Multiply by 2 for an 8-inch, 3-layer cake if you want plenty of frosting
Storage & Freezing
Store the frosting in an airtight container in the refrigerator for up to 4 days. Before using, let it sit at room temperature about 20 minutes, then briefly re-whip with an electric mixer in short 5–10 second bursts to restore its light texture.
You can also freeze the frosting for up to 2 months. Pack it in a freezer-safe container or bag and remove excess air. Thaw overnight in the refrigerator (do not thaw on the counter to avoid excess condensation). After chilling, bring to room temperature for about 20 minutes and re-whip to soften.
This Oreo buttercream is thick, creamy and loaded with cookies-and-cream flavor. It’s ideal for cakes, cupcakes and brownies—and any leftovers will disappear fast.
For more frosting ideas, try variations like Nutella frosting, chocolate buttercream, cream cheese frosting or strawberry buttercream.
Oreo Frosting
Rate Recipe
Print Recipe
Ingredients
- 8 Oreo cookies
- 1 cup unsalted butter, slightly softened
- 3–4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2–3 tablespoons whipping cream (or heavy cream)
Instructions
-
Crush the Oreo cookies (wafers and filling) to fine crumbs. Use a food processor for the finest crumbs, or place cookies in a sealed bag and crush with a rolling pin. For piping with a small tip, make sure no large pieces remain.
-
Beat the butter in a large bowl until softened and smooth.
-
Add 2 cups of powdered sugar, the salt and vanilla. Start the mixer on low, then increase to medium until combined.
-
Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream, until you reach the desired sweetness and consistency. For thicker frosting, use less cream and more powdered sugar.
-
Fold in the crushed cookies until evenly distributed. If needed, adjust cream or powdered sugar for final consistency.
Notes
- Oreos: Any Oreo variety works, but avoid Double Stuf if you want a thicker texture.
- Butter: Salted butter is fine—just omit the added salt in the recipe.
- Nutrition: Nutrition info is an estimate based on dividing the recipe into 12 portions.
- Storage: Store frosted cupcakes or cakes at room temperature in an airtight container for 2–3 days, or refrigerate for 3–5 days. Leftover frosting keeps in the fridge up to 4 days or in the freezer for 2 months.
Nutrition
, Carbohydrates: 26 g
, Protein: 1 g
, Fat: 18 g