Cookies & Cream Oreo Frosting is the answer to any Oreo-lover's quest for more of the delicious chocolate sandwich cookies in their life! Use it with moist chocolate cupcakes or your favorite vanilla or chocolate cake to create a cookies and cream inspired dessert!

We love Oreo desserts! Be sure to also check out our Cookies and Cream Macarons, Oreo Cookies & Cream Cake, and Slutty Brownies [aka Brownie Oreo Chocolate Chip Cookie Bars]!

An image of a KitchenAid whisk attachment covered in Oreo frosting.

A friend recently mentioned that as she has gotten older her love of frosting has diminished. Which made me realize that my frosting obsession is only increasing as I age. I was the opposite of every kid in America and used to scrape off the frosting only to eat the cake beneath!

But now as an adult, I've developed a major obsession with fabulous frostings, like this Oreo buttercream frosting that is so delightfully yummy that it really shouldn't be allowed.

An image of chocolate cookies and cream cupcakes.

The crunchy dark chocolate cookie and a cream-filled center of an Oreo creates a flavor that you can’t get anywhere else. We love them but cannot keep them in the house because they’re addicting little cookies that you want to continue eating because, after that first bite, you’ll always crave more.

Similarly, you’ll be craving this delicious Oreo frosting on all your desserts like cupcakes, brownies, or maybe sandwiched between two chocolate sugar cookies. Or you may choose to eat it from a bowl with a spoon, it’s okay, I won’t judge.

An image of chocolate cupcakes with Oreo frosting and whole Oreos decorating the tops.

I kept things simple for these cupcakes made with Oreo frosting and just used my favorite chocolate cupcake recipe (you guys, they're perfect - just check out the dozens of comments on that post) with a generous amount of frosting piped on top using the Wilton 8B tip (affiliate link) and a whole Oreo for decoration. Some of my other favorite piping tips that would work well with this frosting are the Wilton 1M, the Ateco 828 and Ateco 808. (<--affiliate links)

Or if you don't want to pipe, you can always spread the Oreo frosting on with a knife or use a cookie scoop to create a mound of Oreo frosting on top of your cupcakes.

Keep in mind that if you are decorating with whole Oreos, they will lose their crunchiness after a while sitting in the frosting so don't decorate too far in advance. Also, like any American buttercream, this Oreo frosting will get harden slightly and develop a crust around the edges if left out for too long. I recommend waiting to decorate your cupcakes until shortly before you plan to serve them for best results. They are still tasty the next day, just not quite as delicious as when the frosting is fresh.

An image of three chocolate cupcakes with swirls of cookies and cream frosting on top.

How to make this Oreo frosting 

  1. In a large bowl, beat the butter using a stand or electric mixer until it’s smooth, creamy, and light. This should take about 4 minutes.
  2. Add the 2 cups of the powdered sugar, beating again until combined. Beat in the remaining powdered sugar, vanilla, and salt. Then add just enough heavy cream or milk to help the frosting get to a nice pipeable consistency.
  3. Stir in the crushed Oreos and then use this frosting to frost cake or cupcakes.
An image of Oreo cookie crumbs being added to a bowl of American buttercream frosting.

This recipe makes about 4 cups of frosting which is enough frosting for 24 cupcakes if you are doing a normal layer of frosting by spreading it with a knife, or about 14-16 cupcakes if you are piping the frosting, depending on how thick you go. It's also enough frosting for a 2-layer cake, although if you want to pipe decorative swirls on top or add additional layers, you might want to do a batch and a half.

How do I store this Oreo frosting?

You can store the leftover or unused frosting in an airtight container in the fridge for up to one week or in the freezer for up to 2 months. Just make sure that you bring it to room temperature before using so that it’s easier to pipe onto cakes. 

How do you crush Oreos into crumbs?

Personally, I use my food processor (affiliate link) to crush Oreos into crumbs because it’s easy. You can even just buy boxes of Oreo crumbs, although I've never used them before.

But you can just as easily place the whole Oreos in a closed Ziploc bag with the air removed and roll it out with a rolling pin (affiliate link) until they’re crushed (every kid's favorite job ever). Just make sure that you get the oreo pieces as fine of a crumb as possible because it has to be small enough that cookie pieces won’t block the frosting from coming out of a piping bag.

An image of Oreo frosting piped in swirls onto moist chocolate cupcakes sitting on a pink cake stand.

More Fantastic Frosting Recipes

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

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Oreo Frosting (AKA Cookies & Cream Frosting)

4.65 from 39 votes
Amy Nash
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 4 cups of frosting
Oreo Frosting is the answer to any Oreo-lover's quest for more of the delicious chocolate sandwich cookies in their life! Use it with moist chocolate cupcakes or your favorite vanilla or chocolate cake to create a cookies and cream inspired dessert!


  • 1 cup salted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2-3 Tablespoons heavy cream or whole milk
  • 12-14 Oreos finely crushed, about 1 ¼ cups of cookie crumbs


  • In a large bowl, beat the butter using a stand or electric mixer until smooth, creamy, and light, about 4 minutes.
  • Add the 2 cups of the powdered sugar, beating until combined. Beat in the remaining powdered sugar, vanilla, and salt, then add just enough heavy cream or milk to get the frosting to a nice pipeable consistency.
  • Stir in the Oreos, then use to frost cake or cupcakes.


  • I just use my food processor to finely chop the Oreos into crumbs, but a rolling pin and ziploc bag will work just as well. Just be sure if you are planning to pipe the frosting that the Oreo pieces are very fine and the tip you use is large enough that a larger piece of cookie won't get stuck in the tip because it's a pain unblocking it later.
  • This recipe makes enough frosting for 14-16 cupcakes if you are piping it on thick like I did here, or 24 cupcakes if you are just planning to spread the frosting with a knife. It's also enough for a 2 layer cake, but if you want more frosting to pipe decorative swirls around the top, I recommend a double batch or at least a batch and a half.
  • Leftover frosting can be kept in the fridge for up to 1 week, or frozen for up to 2 months in an airtight container. Just thaw in the fridge overnight. Let the frosting sit out on the counter for 1 hour to come to room temperature before using.


Calories: 1071kcal | Carbohydrates: 146g | Protein: 3g | Fat: 56g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 132mg | Sodium: 576mg | Potassium: 101mg | Fiber: 1g | Sugar: 132g | Vitamin A: 1529IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. I made this to frost a chocolate layer cake. It was amazing. It was just enough to frost the 2 layers, as you said it would be. I made it exactly as the recipe said. I was slightly concerned because it was a warm day and my butter was sooooo soft but it all worked out great.

  2. Please help, i made as instructed but it did not come out thick enough. After popping on my cupcakes the cream started to slightly melt and drip. I added more powder sugar but didn't help. I put cream in fridge until I get help. Need to frost these cupcakes for the morning.

    1. It sounds like the cupcakes were still hot from baking. They need to cool completely or the frosting will melt. That's not just cool to the touch but all the way cool so there is no residual heat to melt the butter in the frosting.

      1. Thanks Amy for replying. I actually had cooled the cupcakes in the fridge before frosting. I think I did something wrong when mixing all the ingredients. Was I suppose to include the cream from the cookies or remove it?

  3. 5 stars
    Yum! Best ever! A true keeper!!!! I noticed the oreo and cream flavors were stronger after the frosted cake set for a few hours.
    You are the bomb! Thank you!!!!!

  4. 4 stars
    Hola buenas tardes estoy leyendo la receta de el glaceado oreo pero no encuentro las cantidades .