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.
Table of Contents
  1. How to make this Oreo frosting 
  2. How do I store this Oreo frosting?
  3. How do you crush Oreos into crumbs?
  4. More Fantastic Frosting Recipes
  5. Oreo Frosting (AKA Cookies & Cream Frosting) Recipe

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 on cake stand 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 on a red cake stand with swirls of cookies and cream frosting on top.

How to make this Oreo frosting 

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.

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.

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.

Stay in the know

Oreo Frosting (Cookies & Cream Frosting)

4.66 from 41 votes
Amy Nash
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 4 cups of frosting
This Cookies & Cream Oreo Frosting recipe is every Oreo lover's dream. It is creamy and decadent, filled with warm vanilla and loads of little bits of chocolatey Oreo throughout.

Ingredients
  

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

Instructions
 

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

Notes

  • Unsalted butter: If you use unsalted butter, also add ¼ teaspoon of salt to the mix.
Storage:
  • Fridge: Store frosting in an airtight container in the fridge for up to one week. Bring it to room temperature before using it so that it moves easier.
  • Freezing: Put in an airtight container or Ziploc bag and freeze for up to 2 months. Defrost thoroughly before using it.

Nutrition

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!

This Cookies & Cream Oreo Frosting recipe is every Oreo lovers dream. It is creamy and decadent, filled with warm vanilla and loads of little bits of chocolatey Oreo throughout.

Sweet and salty flavors are so well balanced in this frosting, it's so moreish! Get creative and add it to your favorite desserts for something a little extra special. If you're needing some other inspiration for Oreo desserts, check out my Oreo-Obsessed collection:

An image of a KitchenAid whisk attachment covered in Oreo frosting.
Table of Contents
  1. Why We Love This Recipe
  2. What You'll Need
  3. Equipment
  4. How to Make Oreo Frosting
  5. Recipe FAQ's
  6. Tips for Success
  7. How much frosting do I need?
  8. Substitutions and Variations
  9. More Fantastic Frosting Recipes
  10. Oreo Frosting (Cookies & Cream Frosting) Recipe

If you love the popular chocolate sandwich cookie, then this is the perfect oreo buttercream recipe for you. It only takes 10 minutes to whip up from scratch, so you can add it to just about anything in very little time!

This is the best Oreo frosting to elevate my classic Moist Chocolate Cupcakes or to give the perfect finishing touch to these Frosted Brownies! Or you may choose to eat it from a bowl with a spoon, it’s okay, I won’t judge.

Why We Love This Recipe

  • Customize the recipe to add more or less Oreo, other chocolate, or even different extract flavors!
  • Made with simple ingredients, it's perfect for all kinds of dessert recipes.
  • Quick and easy, this recipe only takes 10 minutes to make!

What You'll Need

Scroll down to the recipe card below this post for the full recipe with ingredient quantities.

  • Salted Butter - Use room temperature butter for easy mixing. If you use unsalted butter, add ¼ teaspoon of salt.
  • Powdered Sugar - For the base of the frosting, it's also known as confectioners' sugar.
  • Vanilla Extract - Pure vanilla extract gives this frosting a warmness to it and really compliments the chocolaty flavor too!
  • Salt - Add some salt to contrast the sweetness and enhance the flavors.
  • Heavy Cream - Makes the frosting creamy. Use low or full fat for this or even whole milk if you have it to hand.
  • Oreos - You'll need about 12-14 Oreos, finely crushed for the frosting, plus any you'd want to add on top as an extra topping.

Equipment

An image of chocolate cookies and cream cupcakes.

How to Make Oreo Frosting

Cream butter. In a large bowl, beat the butter using a stand mixer or hand mixer on medium speed until it’s smooth, creamy, and light. This should take about 4 minutes.

Add sugar and flavorings. Add 2 cups of the powdered sugar, beating again until combined. Then, beat in the remaining powdered sugar, as well as the vanilla extract, and salt.

Add cream. Put in just enough heavy cream or milk to help the frosting get to a nice, pipeable consistency.

Add Oreos. Stir in the crushed Oreos. Make sure to not overmix, unless you want the Oreo pieces to break up and become smaller.

Top view of Oreo cookie crumbs being added to a bowl of American buttercream frosting.

Frost. Put the frosting into a piping bag with a piping tip large enough for the Oreo pieces to fir through, and frost your cake or cupcakes.

An image of three chocolate cupcakes on a red cake stand with swirls of cookies and cream frosting on top.

Recipe FAQ's

How do you crush Oreos into crumbs?

The quickest and easiest way to crush Oreos into crumbs is to use a food processor (affiliate link). You can also buy boxes of Oreo crumbs to save time, although I've never used them before.
Alternatively, place the whole Oreos in a closed Ziploc bag, press on the bag to remove the air, and roll it out with a rolling pin until they’re crushed-this is every kid's favorite job ever! Just make sure that you get the Oreos into fine crumbs so that they are small enough to fit through the frosting tip.

How do you make creamy icing?

Using butter as a base for your icing or frosting will make it buttery and creamy. Adding cream or whole milk will make it even more creamy and delicious! Anything from reduced-fat milk to heavy full-fat cream will work. The more fatty the milk or cream, the creamier the icing or frosting will be.

Does Oreo sell just the filling?

You can bulk buy the authentic Oreo cream filling in pouches, but this Oreo Frosting recipe is quick and easy, as well as way less expensive!

How do I store this Oreo frosting?

Store leftover frosting in an airtight container in the fridge for up to one week. Bring it to room temperature before using it so that it moves easier.

Can I freeze Oreo frosting?

This frosting can be frozen, though the cookie bits will not be crunchy after defrosting it. It will stay good in the freezer for up to 2 months. Defrost thoroughly before using it.

Tips for Success

This frosting has small bits of Oreo cookie in it, which means you'll need to have a frosting tip big enough to allow these cookie bits through it. The frosting base is soft and creamy, so your frosting will be as thick as the cookie bits are.

  • The Wilton 8B (affiliate link)has a large opening, so this is the one I have used to put a generous amount of frosting on the cupcakes in the pictures for this recipe.
  • The Wilton 1M, the Ateco 828 and Ateco 808 (affiliate links).

Other frosting tips:

  • If you don't have a piping bag, you can use a plastic sandwich bag with a small hole in the corner and put a piping tip into it instead.
  • 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 add them on too far in advance.
  • Like American Buttercream Frosting, this Oreo frosting will harden slightly and develop a crust around the edges if left out for too long. Decorate your cupcakes just before you plan to serve them for the best results.

How much frosting do I need?

This recipe makes 4 cups of frosting, which is enough frosting for 14-16 cupcakes if you are piping it on thick like in the photos, or 24 cupcakes if you are just planning to spread the frosting onto the cupcakes 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.

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

Substitutions and Variations

  • Mix it up by using different crumbled cookies for different flavors. Try crumbling Biscoff Lotus cookies into it and add some cinnamon for a Biscoff crunch frosting.
  • Add toppings to your frosting. Decorate these cupcakes with mini oreo cookie pieces, chocolate sprinkles, or even Hershey's kisses for an added treat!
  • You can use 1 cup of unsalted butter with ¼ teaspoon of salt instead of 1 cup of salted butter.
  • Make it extra chocolatey by adding some cocoa powder.

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.

Stay in the know

Oreo Frosting (Cookies & Cream Frosting)

4.66 from 41 votes
Amy Nash
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 4 cups of frosting
This Cookies & Cream Oreo Frosting recipe is every Oreo lover's dream. It is creamy and decadent, filled with warm vanilla and loads of little bits of chocolatey Oreo throughout.

Ingredients
  

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

Instructions
 

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

Notes

  • Unsalted butter: If you use unsalted butter, also add ¼ teaspoon of salt to the mix.
Storage:
  • Fridge: Store frosting in an airtight container in the fridge for up to one week. Bring it to room temperature before using it so that it moves easier.
  • Freezing: Put in an airtight container or Ziploc bag and freeze for up to 2 months. Defrost thoroughly before using it.

Nutrition

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 .
    Gracias