Oreo Frosting

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!

photo of chocolate Oreo cupcake

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.

adding crushed oreos into buttercream to make oreo frosting

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.

piping oreo buttercream onto a chocolate cupcake with a wilton 1m

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.

photo of food processor crushing oreos

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.

photo of oreo buttercream

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.

photo of chocolate oreo cake slice with oreo frosting

However, these chunks would definitely get stuck in a decorative piping tip like a Wilton 1M or 2D. They also make it so much harder to get perfectly smooth sides on a cake with a bench scraper.

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!

image of sprinkling crushed oreos on top of a chocolate oreo cupcake

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.

image of a chocolate oreo drip cake, with a white drip and oreo buttercream

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!

Yield: 7

Oreo Frosting

photo of oreo frosting

This Oreo frosting is totally addictive! It's made with only 6 ingredients, and is so easy to make. It'll be gone just as quickly as you can make it!!

Prep Time 15 minutes
Total Time 15 minutes


Oreo Buttercream

  • 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)

Additional Decorations/Tools:


  1. Separate your oreo cookies, and set aside the centers/filling (you will use these later)
  2. Crush the oreo cookies in a food processor until they're super fine and no large bits remain.
  3. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  4. 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.
  5. Alternate with small splashes of cream.
  6. Once fully mixed, add in the vanilla extract, reserved oreo centers, and salt, and beat on low.
  7. Add in 1 cup of crushed Oreos, and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
  8. 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).


This recipe makes about 7 cups of frosting.

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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Nutrition Information



Serving Size


Amount Per Serving Calories 1082Total Fat 59gSaturated Fat 36gTrans Fat 0gUnsaturated Fat 20gCholesterol 149mgSodium 222mgCarbohydrates 142gFiber 0gSugar 136gProtein 1g

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55 thoughts on “Oreo Frosting

  1. This entire recipe it utterly amazing and such an inspiration … I have two birthday cakes to make this month, and you know they are both going to be Oreo Buttercream Cakes! Gorgeous and I’m sure much too delicious for words (other than these accolades)!

  2. I made these the other day to enter into our local fair before I even saw this! I did a vanilla cupcake with crushed Oreos in the batter. I feel like they were a little dry but the frosting helped so much!

    1. So happy to hear you enjoyed this frosting recipe!! it really does taste good on everything 🙂

      Sometimes the Oreos can suck moisture out when they bake, so you have to account for that in some recipes when you add them. Regardless, I’m sure the cupcakes tasted awesome! 🙂

    1. it varies based on how you’re frosting them! I use a lot when I pipe swirls, but less when I’m doing a design like buttercream roses. I usually can frost 3-4 dozen with one batch though if I make swirls!

  3. This is amazing Chelsweet! Am always inspired anytime I remember that you are a self taught baker.Must try out this recipe,Thanks!

  4. Soooo yummy! Very addictive. I made chocolate cupcakes with this frosting for a pool party and it was a hit, even with a full “viennese” like table, it was definitely the low key star. ?

    1. I’m so happy to hear that Jessica! This frosting is always the star in my eyes, but I might be a bit biased 😛 Love that everyone enjoyed it!!!

  5. Just made this recipe. Oh. Em. Gee. This is by far my favorite recipe so far I’ve tried of yours!! I took a full Oreo and dipped it in and gave it to my husband. It’s a family hit!!

    1. I don’t! I like the way it tastes better including it 🙂 As long as you have a strong food processor or blender, it should be able to crush up the oreos (with their centers) just fine! Hope that helps, happy baking Lauren!

  6. Hi
    I wanted to make chocolate cupcakes with Oreo filling – can I use this recipe for an Oreo filling rather than frosting? Would it make the cupcake soggy?

  7. There is a small difference in your American BC recipe (from the link) and this Oreo recipe that you said is based on the other one. The Oreo recipe calls for 2 tsp. vanilla and the original ABC recipe calls for one. I’m curious. Is this for a reason?
    Also the step by step process is different. In the Oreo recipe, you add in the vanilla and salt after you mix in the powdered sugar instead of before like in your original recipe. Does this really matter as far as when you put in the vanilla and salt?
    Tastes great!

    1. Hi Summer!

      Good questions! It doesn’t matter when you add the vanilla and the salt, I do it both ways and it turns out great either way 🙂

      I add 1 Tbsp of vanilla in my classic ABC recipe, and a little less in my oreo buttercream because it already is getting flavor from the oreos! So I didn’t think it needed as much, whereas it’s the main flavor in my vanilla buttercream. Hope that helps, happy baking <3

  8. I just followed the recipe and it came out kinda of soft not as my usual buttercream fluffy and airy what do I do?? I put it in the fridge to see if it thickens up

    1. Hi Naila,

      Refrigerating can help thicken it up, or you can try adding in a touch more powdered sugar. Do you usually make ABC? Is it thinner than other versions of ABC you’ve made?

    1. Hi Fatima,

      As long as you don’t have any chunks of oreo cookie in the frosting this buttercream should work great under fondant. Happy baking!

  9. Really, I can’t thank you enough for this recipe it was so tasty! I made this vegan by using vegan butter and soy cream, and it worked perfectly. Since I was pretty much just gonna slap it on a cake with a spatula I just crushed the Oreos in a bag with a rolling pin instead of using my food processor. Worked perfectly, thank you so much. Have to save this recipe for later!

    1. Hi Elena,

      I’m so happy to hear that! I’ve never heard of anyone turning one of my frosting recipes vegan, so I’m super happy this worked so well! Thank you for sharing, it’s always so helpful for me to know 🙂 You’re inspiring me to share some more vegan recipes!!

      Happy baking!

    1. Hi Kimberly,

      You can use either a paddle attachment or a whisk attachment! I prefer using a paddle attachment when I’m making frosting for a cake because it makes smoother frosting, but if you like using a whisk attachment, you can use that too. A whisk attachment will incorporate more air into the frosting, and make it a but fluffier. I usually use a whisk attachment when I make frosting for cupcakes, because I like my frosting to be a bit lighter with cupcakes. Hope that helps, happy baking!

  10. Holy Wow! this is some good stuff. I am making a desert pie (Oreo pie base, lined with cookie down and topped with brownie… This icing put it over the top! so good. Cannot wait to make more for cakes and cupcakes and cookies. We also used it for dipping the remaining Oreo’s in…

    1. Haha thanks Jacob!! I am so happy to hear that! Sounds like you’re definitely putting this recipe to good use 🙂

  11. Hi Chelsea,

    I made this recipe but the oreo flavour is just not that strong i only taste buttercream. Should i just keep on adding oreos till i’m satisfied or do you recommend something else to amp up the oreo flavour

    1. Hi Dina,

      You can definitely add more crushed oreos if you want a stronger oreo flavor! You may need to add a bit more heavy cream though, so that the frosting doesn’t get too thick. Hope that helps, happy baking!

  12. If you don’t have a food processor you could also buy those pre made Oreo pie crusts …that’s what I did before I got my processor

  13. Hi, would this be enough to frost the outside of a 3 layer 6″ inch cake (plus in between the two layers)? Thank you!

  14. Hi, would this be enough frosting to do a 3 layer 6 inch cake (plus the 2 layers of frosting between the 3 cakes)? Thank you!

  15. Hi Chelsea
    I made this recipe for my daughter’s 10th birthday,we saw the video of the oreo drip cake you did and she said thats what she wanted. I couldn’t get over how nice it came together and how it was so easy to work with! Your oreo buttercream is now the new family favorite!
    Thanks to your videos and recipe’s i have learned so much in just a few months.

  16. I just made this frosting and I love it. I doubled the salt in attempt to counter the sweetness a bit and I think it helped. I’m just wondering how long it can be out of the refrigerator considering the milk?

  17. SOOOO good!!!! As a huge Oreo fan, incredibly good! I made it a day ahead and when I went to mix it back up a bit, it turned all one greyish colour. Next time if I made it ahead, I would add the oreo crumbs when I pull it out to use so it keeps that beautiful cookies n creme speckled appearance. Thank you!!!!

  18. I made it the night before I planned to decorate and it was so thick when I pulled it out of the fridge. I added HWC to it remixed it and it took a bit of work to get it to a spreadable consistency. And now it’s brown! Ugh! It’s like the cookie married the buttercream and turned it to dough and it’s so not pretty looking anymore. What did I do wrong??!

  19. Oh wow!!! I just used this recipe to top my own birthday I made for myself.. it was absolutely delicious. I’m Saving this recipe to make again for sure ?

  20. Has anyone used a SMBC for the Oreo frosting? I have both reg and mint flavor Oreos and I want to make the frosting a SMBC using the mint oreos. I’ve only seen 1 recipe where they do make a SMBC but they also add powdered sugar to it. I’m not a fan of ABC. It’s just far too sweet for my liking. I know in your write up you said we could try a SMBC or an IMBC but before I do it I want to know if anyone has and if they had any issues. It’s just a lot of ingredients to waste if it doesn’t come out is all. Hope to hear back from someone soon. Thanks in advance…

  21. Hi Chel. I’ve been using lots of your recipes and have loved all of them. I wanted to see about using this Oreo buttercream recipe to make a “mint Oreo cake” for my daughter. Would I just use 2 tsp of peppermint extract versus the vanilla to achieve a mint Oreo buttercream? I’m only going to put the Oreos in for the filling and use it without the Oreos for the outside of the cake, so I want to make sure I incorporate the peppermint. Can you give me your thoughts?

Let me know what you think!