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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 and Slutty Brownies [aka Brownie Oreo Chocolate Chip Cookie Bars]!
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.
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.
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.
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.
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 myto 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 auntil 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.
More Fantastic Frosting Recipes
- S’mores Cupcakes with Graham Cracker Frosting
- Best Chocolate Buttercream Frosting
- Fresh Strawberry Frosting
- Easy Salted Caramel Frosting
- Homemade Rainbow Chip Frosting Recipe
- Guava Frosting
- Dragon Fruit Buttercream Frosting
- Fluffy Marshmallow Frosting
- 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 1/4 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.
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Amount Per Serving: Calories: 314Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 40mgSodium: 168mgCarbohydrates: 41gFiber: 0gSugar: 36gProtein: 1g