This Oreo whipped cream frosting is light, fluffy, and stabilized with mascarpone. It pipes beautifully, holds up on cakes and cupcakes, and tastes like a cookies-and-cream cloud.
This Oreo whipped cream frosting is light, fluffy, and full of real cookies-and-cream flavor. Made with mascarpone, heavy cream, and Oreo crumbs, it stays perfectly stable for piping.
It’s my go-to when I want a lighter frosting than buttercream that still holds its shape on cupcakes, cakes, and fillings.
Why you'll love it
- Fluffy texture a light Oreo frosting that pipes beautifully.
- Stabilized holds its shape thanks to the mascarpone.
- Quick to make ready in minutes with just a few ingredients.
Ingredients You Need
- Mascarpone cheese - Use cold, full-fat mascarpone to stabilize the whipped cream and keep the frosting rich and creamy.
- Heavy whipping cream - Cold heavy cream whips quickly and gives a stable, fluffy texture.
- Powdered sugar - Confectioners’ sugar dissolves smoothly and sweetens without making the frosting heavy.
- Vanilla extract - Pure vanilla (or vanilla bean paste) adds a clean flavor.
- Oreo cookies - Use classic Oreos and crush them into a fine crumb so they blend evenly and don’t clog the piping tip.
Tips for this recipe
- Use everything cold - Cold mascarpone and cold heavy cream help the frosting whip fast and stay stable.
- Whip to soft peaks first - Start by forming soft peaks before adding the crushed Oreos so the texture stays light and fluffy.
- Sift or finely crush the Oreos - A very fine crumb prevents lumps and keeps your piping tips from clogging.
- Don’t overmix - Once the cookies are in, stop whipping as soon as the frosting looks smooth and thick.
- Chill before piping - A short rest in the fridge makes the Oreo whipped cream firmer and easier to pipe on cupcakes or cakes.
How to Make Oreo Whipped Cream Frosting
Pulse the Oreos into a very fine crumb so they blend smoothly and don’t clog your piping tip.
Add mascarpone, heavy cream, powdered sugar, vanilla, and Oreo crumbs to a large chilled bowl.
Whip on medium speed for about 2 to 3 minutes until the mixture becomes thick and fluffy with stiff peaks.
Stop as soon as it’s stable so the frosting stays creamy and doesn’t turn grainy.
Ways to us this frosting
- Cupcakes : stable enough to pipe tall swirls.
- Cakes : perfect for filling or adding a light cookies-and-cream layer.
- Desserts : spoon over brownies, cookie pies, trifles, or ice cream.
Recipe Variations
- Extra Oreo : add one more tablespoon of fine crumbs for a stronger cookies-and-cream flavor.
- Vanilla bean : swap the extract for vanilla bean paste for a richer flavor.
- Chocolate version : mix in a spoon of cocoa powder for a darker Oreo look.
- Sturdier texture : add one extra tablespoon of mascarpone for firmer piping.
Recipe Questions
Can I make it ahead?
Yes. Keep it in the fridge up to 48 hours. Re-whip a few seconds if needed.
Can I use Double Stuf Oreos?
Better avoid. The filling makes the crumbs too soft and can affect stability.
Can I freeze it?
Not recommended. The texture separates after thawing.
More Oreo Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. 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
Charlotte
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
Fadela
Hello Charlotte and thank you for your message. Oreo cookies should be whole, the classics not the double cream cookies.
Adeline
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
Fadela
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.