Oreo Cream Cheese Frosting

Oreo cream cheese frosting made with whipped cream cheese and real Oreo crumbs, light, smooth, and perfectly stable for cakes and cupcakes.

I’ve tested this Oreo cream cheese frosting many times to get a texture that stays fluffy, pipes cleanly, and doesn’t taste heavy or overly sweet.

This version is a whipped cream cheese frosting, lighter than buttercream, with a real cookies and cream flavor that works for layer cakes, cupcakes, and fillings.

Why you’ll love this recipe

• Light and fluffy texture Whipped with cold cream cheese and heavy cream, it stays airy and smooth without feeling dense.
• Real Oreo flavor Made with finely crushed Oreo cookies, no artificial flavor, no overpowering sweetness.
• Easy and reliable One bowl, no cooking, ready in minutes, and stable enough for piping and cake layers.

Ingredients you need

• Cream cheese: Cold, full-fat cream cheese for a smooth and stable frosting
• Heavy cream: Cold heavy cream or whipping cream with at least 30–35% fat
• Powdered sugar: For sweetness and a perfectly smooth texture
• Vanilla extract: Pure vanilla for clean, balanced flavor
• Oreo cookies: Finely crushed into a very fine crumb for an even cookies and cream frosting

Tips for Oreo cream cheese frosting

• For clean edges, use this frosting on fully cooled cakes and cupcakes
• Use very cold ingredients to get a light, fluffy, and stable frosting
• Crush the Oreo cookies into a fine powder to avoid clogging piping tips
• Start mixing on medium speed, then stop as soon as stiff peaks form
• Avoid over-mixing, or the frosting may turn grainy or loose
• Chill the frosting for 10–15 minutes if it feels too soft before piping

How to make Oreo cream cheese frosting

This recipe is based on my whipped cream cheese frosting, with Oreo crumbs added for a classic cookies and cream flavor.

Finely crush the Oreo cookies in a food processor until you get a very fine, lump-free powder.

Place all ingredients in a large bowl: cold cream cheese, cold heavy cream, powdered sugar, vanilla extract, and Oreo crumbs.

Whip with an electric mixer or stand mixer fitted with the whisk attachment on medium speed for 2–3 minutes, until the frosting is smooth, fluffy, and holds stiff peaks.

How to use this frosting

• Cakes: Spread between layers and on top of chocolate, vanilla, or red velvet cakes
• Cupcakes: Pipe with a round or star tip for a clean cookies and cream finish
• Brownies: Spread a thick layer on cooled brownies for extra creaminess
• Cookie sandwiches: Use as a filling between sugar cookies or chocolate cookies
• Dessert dip: Serve with graham crackers, vanilla wafers, or fresh strawberries

This frosting also works perfectly as a filling or topping for these Oreo cheesecake bites.

Storage

• Store covered in an airtight container in the fridge for up to 3–4 days.
• Re-whip briefly before using to restore a smooth, fluffy texture.
• Freezing is not recommended.

Recipe variations

• Oreo buttercream: Use my Oreo Swiss buttercream or vanilla buttercream and add Oreo crumbs
• Oreo mascarpone frosting: Replace cream cheese with mascarpone for a lighter whipped version
• Chocolate Oreo frosting: Add a small amount of cocoa powder for a deeper chocolate flavor

Recipe Questions

Can I make this frosting ahead of time?

Yes, up to 2–3 days in advance. Store refrigerated and whip briefly before using.

Is this frosting pipeable?

Yes. When properly whipped and kept cold, it pipes cleanly and holds its shape well.

Can I use low-fat cream cheese?

No. Full-fat cream cheese is essential for stability and texture.

More cream cheese frosting recipes

• Strawberry cream cheese frosting
• Lemon cream cheese frosting
• Classic cream cheese frosting
• Cream cheese frosting for cinnamon rolls

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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