As many of you know, I’m a huge fan of frosting. One of the few things that make buttercream even better is to incorporate Oreos into the mix! The end result is an irresistible Oreo frosting that takes you right back to your childhood.
I found myself eating scoops of it with leftover Oreos while I was decorating these cupcakes. It took all my self control to resist it!
Back in the day, I was a big fan of the Oreo dunk. If I had a big class of cold milk and a few Oreos, and I was one happy camper.
I liked my Oreos to be softened by the milk, with a tiny bit of crunch left. I’d really let my Oreos hang out in my glass of milk, to get that perfect texture.
That milk soaked Oreo cookie is exactly what this frosting reminds me of.
American Buttercream Base
The base of this frosting is my classic American buttercream frosting recipe. There are so many reasons why I am obsessed with my buttercream recipe.
I love that is only uses a handful of ingredients, which most of us already have in our pantries! This frosting is also pretty much foolproof, and comes together in less than 10 minutes.
American buttercream is definitely on the sweet side though. I have a huge sweet tooth, so I love it!
If you don’t, you can try mixing crushed Oreos into a less sweet frosting. Swiss meringue and Italian meringue buttercream are great alternatives.
The only thing that could make my American buttercream better is…you guessed it…crushed Oreos!!
My Advice: Use Crushed Oreos
It may seems like all you have to do is cut up some Oreos and throw them into the buttercream. However, it’s actually not that simple!
If you plan to pipe with this buttercream (which I did!!), you need to use a food processor to completely crush the Oreos.
I find separating the cookies from their centers makes it easier to crush them. But don’t worry, I add the oreo filling back into the frosting later 🙂
Bits of Oreo will get stuck in your piping tip if you don’t break down the oreos into small enough pieces.
Trust me, there is nothing more frustrating than being mid-swirl with a Wilton 1M, only to have the frosting tip get plugged and ruin your perfect design.
Large bits of Oreos also make smoothing the frosting on the sides of your cake almost impossible.
It’s worth reaching up to your highest cabinet (or the back of your pantry), and pulling out your food processor.
I keep my Ninja food processor on my top shelf, and have to get out a step stool to reach it. It’s a pain, but I knew it was necessary for this.
I’ve had my Ninja for several years, and it still works great! You can also use a blender if you don’t have a food processor handy.
I really pulverized my Oreo cookies to get them to the right consistency. To do this, crush the Oreos by pulsing them a few times, then hold down that crush button!!
Let the food processor work its magic until you have super fine bits of Oreo.
Workaround If You Don’t Have A Food Processor
If you don’t have a food processor, be sure to use a sharp knife to cut your Oreos into superfine pieces.
Really commit to getting a super fine texture! It’s definitely more challenging to get the right texture with a knife.
It also takes a bit of time to get the Oreo bits into uniformly small pieces.
Above is a batch of Oreo buttercream I made with hand chopped Oreos.
It definitely wasn’t as smooth as I would’ve liked, but the frosting tasted great.
I was using this as a cake filling, and it worked well for that! However, frosting with this consistency would’ve been really hard to pipe with.
I actually like the texture of the frosting with larger bits of cookie. If you eat this Oreo frosting shortly after making it, it actually still has a wonderful bit of crunch!
However, the cookies will soften overtime as the frosting sits. If still want a contrast in texture, you can sprinkle some chopped Oreos on top of the frosting between the cake layers.
This is my go-to move, since I usually make my frosting in advance.
Best Ways To Enjoy This Oreo Frosting
There are so many ways you can use this frosting! I like to use it to frost cupcakes, especially when it’s paired with my chocolate cupcake recipe.
As long as you really pulverize the Oreos that you add to this frosting, it pipes like a dream. This Oreo frosting would also makes a great cupcake filling!
While I love a good cupcake, I use this recipe the most of cakes! I’ve made quite a few Oreo drip cakes over the years, and this is my go to frosting for them.
One important tip to note when using this frosting on a cake!! Give it a really good stir with a rubber spatula before you add it to a cake.
As the frosting sits, it can develop tons of little air bubbles, which make it really hard to smooth.
By working the frosting around the bowl and stirring it back and forth, you will push all those little air bubbles out.
The end result will be super smooth, perfect Oreo buttercream.
Tips For Making Best Oreo Frosting:
- Be sure you really finely crush the oreos, so that you can easily smooth this frosting on a cake or pipe with it
- Separate the cream from each cookie before chopping or blending them into small pieces. This makes it easier to get a super fine crumb, and you can add the filling back into the frosting once it’s made for extra oreo flavor
- If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
- I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.
Making This Oreo Frosting in Advance and Storage Tips:
- Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
- Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
- A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think Of This Oreo Frosting!
Nothing makes me happier than when I get emails or DMs with photos of your amazing creations. Please don’t hesitate to reach out to me with your triumphs, or questions <3
If you try this Oreo frosting recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your baking!
- 2 cups unsalted butter, room temperature (430 grams)
- 7 cups powdered sugar (907 grams) - or a 2lb bag
- 1/2 teaspoon salt (3 grams)
- 1/4 cup heavy cream (or whipping cream) (40 grams)
- 2 tsp vanilla extract (8 grams)
- 1 cups of crushed Oreo cookie crumbs (150 grams)
- Separate your oreo cookies, and set aside the centers/filling (you will use these later)
- Crush the oreo cookies in a food processor until they're super fine and no large bits remain.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Slowly add in the powdered sugar, 1 cup at a time. Place a kitchen towel over the stand mixer, to help reduce the powdered sugar clouds.
- Alternate with small splashes of cream.
- Once fully mixed, add in the vanilla extract, reserved oreo centers, and salt, and beat on low.
- Add in 1 cup of crushed Oreos, and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).
Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
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Amount Per Serving Calories 369Total Fat 20gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 52mgSodium 94mgCarbohydrates 48gFiber 0gSugar 46gProtein 1g
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