Learn to whip up delicious Oreo whipped cream in just 5 minutes! Perfect for topping my chocolate cupcakes or filling my chocolate Oreo cake, this easy recipe combines mascarpone cheese, heavy cream, and Oreo crumbs for a fluffy, stabilized frosting.
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If you love Oreo desserts, this Oreo whipped cream is a must-try! It’s light, fluffy, and made with my mascarpone frosting base and crushed Oreo cookies—perfect for piping on cupcakes or layering in cakes.
I often use it on my Oreo cupcakes instead of buttercream. It’s quicker to make, holds its shape, and tastes just like cookies and cream in frosting form!
Ingredients You Need
- Mascarpone cheese – Use cold, full-fat mascarpone (not the light version) to help stabilize the whipped cream and make it extra rich and creamy.
- Heavy whipping cream – Go for cold heavy whipping cream. This ensures the whipped cream holds its shape well.
- Powdered sugar – Also called confectioners’ sugar or icing sugar. It blends smoothly into the cream without any grainy texture like granulated sugar.
- Vanilla extract – Use pure vanilla extract or vanilla bean paste for the best flavor.
- Oreo cookies – Stick with classic Oreos (not Double Stuf). Pulse them into a very fine crumb using a food processor so they mix easily into the cream without clogging your piping tip.
How to Make Oreo Whipped Cream Recipe
Here are some quick visual instructions. Don't forget that the full recipe with instructions and ingredients can be found in the main recipe card below!
Step 1 – Add the Oreo cookies to a food processor and pulse until you get a very fine crumb. This prevents clumps in the whipped cream and makes piping easier.
Step 2 – In a large mixing bowl, add the cold mascarpone cheese, cold heavy whipping cream, powdered sugar, vanilla extract, and the Oreo crumbs. Make sure everything is well chilled for the best texture.
Step 3 – Using a hand mixer or a stand mixer with the whisk attachment, whip the mixture on medium speed for 2 to 3 minutes, until you get a smooth, fluffy texture and stiff peaks form. Be careful not to overwhip—it should be thick but still creamy.
Variations & Substitutions
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I hope you love this Oreo whipped cream recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Oreo Whipped Cream
- Total Time: 10 minutes
- Yield: 12 portions
Description
Recipe for creamy, firm Oreo whipped cream with mascarpone, heavy cream and Oreo cookies (to decorate 12 cupcakes or a 6 inches / 15 cm cake)
Ingredients
- 250 g (1 cup) cold mascarpone cheese
- 350 ml (1 ½ cups) very cold heavy cream (full-fat, at least 35%)
- 3–4 tablespoons powdered sugar (icing sugar)
- 1 teaspoon pure vanilla extract
- 4–5 Oreo cookies, finely crushed into crumbs
Instructions
- Finely crush the Oreo cookies in a food processor until you get a smooth, lump-free Oreo crumb powder.
- In a large mixing bowl, add the cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and Oreo crumbs.
- Whip using an electric mixer or a stand mixer with the whisk attachment on medium speed for 2–3 minutes, or until the texture is smooth, fluffy, and forms stiff peaks. (Keep an eye on the consistency—it can turn grainy if overmixed.)
- Chill the Oreo whipped cream frosting in the fridge until ready to use for piping on cupcakes, layer cakes, or other desserts.
Notes
Storage: Up to 3-4 days in the fridge under plastic wrap or in an airtight container.
Tips:
- Use a kitchen scale for best accuracy, especially with mascarpone and powdered sugar.
- Chill your bowl and whisk in the freezer for 10 minutes before whipping to help the cream whip faster and stay stable.
- Blend the Oreos very finely — lumps can ruin the texture of the frosting.
- Watch the texture closely when whipping — stop as soon as stiff peaks form to avoid grainy frosting.
- For a chocolate twist, add 1–2 tablespoons of unsweetened cocoa powder to the mix.
- Prep Time: 10 minutes
- Category: filling, cream
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 168
- Sugar: 3.6 g
- Sodium: 35.3 mg
- Fat: 15.8 g
- Carbohydrates: 5.3 g
- Protein: 2.1 g
- Cholesterol: 43.5 mg
Good evening
Do you remove the cream from the Oreos before blending them or do you blend them whole?
Thank you for all these recipes
Hello Charlotte and thank you for your message. Oreo cookies should be whole, the classics not the double cream cookies.
This frosting looks delicious and seems quite firm; I'm going to try it on some cupcakes I need to make this weekend. Can I prepare it in advance (make the frosting and decorate on the day, or make the cupcakes and keep them in the fridge)? Thanks
Thank you, yes it is creamy and light! The best is to make it just before decorating the cupcakes and keep the cupcakes in the fridge until the next day.