Oreo buttercream frosting that’s rich, creamy, and packed with real cookie flavor, perfect for cakes and cupcakes.
Oreo buttercream frosting is an easy American buttercream made with crushed Oreo cookies for a smooth, chocolatey cookies-and-cream flavor.
This Oreo frosting spreads beautifully, pipes cleanly, and holds its shape, making it ideal for birthday cakes, layer cakes, and cupcakes.
Why You’ll Love This Recipe
- Big Oreo flavor - Loaded with crushed cookies for real cookies-and-cream taste.
- Easy and reliable - Simple American buttercream that comes together in minutes.
- Perfect for piping - Smooth, stable texture that works for cakes, cupcakes, and fillings.
Ingredients You Need
- Unsalted butter: softened, room temperature for a smooth buttercream
- Powdered sugar: finely sifted for a silky texture
- Oreo cookies: finely crushed, filling included
- Heavy cream: to adjust the consistency
- Vanilla extract: enhances the cookies and cream flavor
- Pinch of salt: balances the sweetness
Tips for the Best Oreo Buttercream
- Use very soft butter - It should be soft but not melted for a smooth, lump-free frosting.
- Crush the Oreos finely - A fine crumb prevents clogging your piping tip.
- Sift the powdered sugar - This keeps the buttercream light and smooth.
- Adjust with cream slowly - Add a little at a time to control thickness.
- Whip at the end - Beat for 1 to 2 minutes to make the frosting lighter and fluffier.
How to Make Oreo Buttercream Frosting
This Oreo buttercream is made using my classic vanilla buttercream frostingm base recipe.
Beat the butter for 2 to 3 minutes until pale, smooth, and fluffy, scraping down the bowl as needed.
Add the sifted powdered sugar in 2 to 3 additions, mixing on low first, then increasing the speed until fully incorporated and smooth.
Mix in the crushed Oreos, vanilla, and cream and beat until creamy and evenly combined, adjusting with a little more cream if needed for a smooth, pipeable consistency.
How to use this buttercream
- For layer cakes - Spread between cake layers and over the outside for a smooth cookies and cream finish.
- For cupcakes - Pipe generous swirls on chocolate or vanilla cupcakes for a classic Oreo frosting topping.
- As a filling - Use inside sandwich cookies, brownies, or as a cake filling for extra flavor.
- For birthday cakes - Pair with chocolate cake and finish with crushed Oreos on top for a simple celebration cake.
Use this Oreo buttercream to frost my Chocolate Oreo cake or pipe it onto Oreo cupcakes.
Storage
Store Oreo buttercream frosting in an airtight container in the refrigerator for up to 4 days.
Let it come to room temperature and rewhip briefly before using. You can also freeze it for up to 2 months.
Variations
- Oreo chocolate buttercream - Add 1 to 2 tablespoons cocoa powder for a deeper chocolate flavor.
- Oreo cream cheese frosting - Replace part of the butter with cream cheese for a tangier version.
- Extra Oreo texture - Fold in small cookie chunks for more crunch.
- Less sweet version - Reduce powdered sugar slightly and add a pinch of salt.
More Oreo Frosting Recipes
Recipe Questions
Can I make Oreo buttercream in advance?
Yes, store it in the fridge and rewhip before using.
Why is my frosting too thick?
Add a small amount of cream and beat again until smooth.
Why is my frosting too soft?
Chill it for 15 to 20 minutes, then rewhip.
Can I pipe this frosting?
Yes, just crush the Oreos very finely to prevent clogging.
More Buttercream Frosting Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Oreo Buttercream Frosting
- Total Time: 10 minutes
- Yield: 12 cupcakes
Description
A rich and creamy Oreo buttercream frosting made with crushed cookies and classic American buttercream, perfect for cakes and cupcakes.
Ingredients
- 200 g unsalted butter, softened
- 250 g powdered sugar, sifted
- 60 ml heavy cream
- 10 whole Oreo cookies, finely crushed (about 100 g)
- 1 teaspoon vanilla extract
- 1 pinch salt, optional
Instructions
- Place the softened butter in a large mixing bowl and beat for 2 to 3 minutes until pale, smooth, and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add the sifted powdered sugar in 2 to 3 additions, mixing on low speed at first to avoid a sugar cloud, then increasing the speed until the mixture becomes smooth and creamy. Scrape the bowl as needed.
- Pour in the heavy cream and vanilla extract and the finely crushed Oreo cookies and mix on low speed until evenly combined.
- If the frosting feels too thick, add a small splash of cream. If it is too soft, refrigerate for 15 to 20 minutes before using.
- Use immediately to frost cakes or cupcakes, or pipe onto desserts.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
Tips:
- Use very soft butter for a smooth buttercream.
- Crush the Oreos very finely to prevent clogged piping tips.
- Sift the powdered sugar for a silky texture.
- Adjust the cream gradually to control consistency.
- Rewhip briefly before piping for a lighter finish.
- Prep Time: 10 minutes
- Category: frosting, buttercream, filling
- Method: No-bake
- Cuisine: American
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