Learn to whip up delicious Oreo Frosting 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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For all the Oreo lovers out there, this homemade Oreo frosting recipe is a dream come true. It's not just the perfect filling for a birthday cake; it also a perfect topping for cupcakes, adds that Oreo magic to desserts like a Oreo cream pie and glass treats.
Cookies and cream frosting is perfect for piping on Oreo cookies and cream cupcakes, in chocolate cupcakes, or other cupcake recipe and is an ideal change from Oreo buttercream frosting recipe or Swiss meringue buttercream.
Made without unsalted butter but with my favorite mascarpone whipped cream frosting recipe, flavored with Oreo cookie crumbs, and perfectly adapted for thick, fluffy frosting.
Why you'll love this recipe
Craving for more Oreo Desserts? Give these a try: Oreo chocolate chip cookies, Fudgy Oreo brownies, Oreo vanilla cupcakes, and No bake Oreo cheesecake, Oreo crust, Oreo cheesecake brownies.
Ingredients notes
You need these ingredients to make this Oreo mascarpone frosting:
- Mascarpone: Use cold mascarpone cheese, not low-fat versions.
- Heavy cream: Only full-fat and cold heavy cream with a minimum fat content of 30% or heavy whipping cream with a minimum of 35%.
- Sugar: Powdered sugar (icing sugar or confectioner sugar) rather than granulated sugar, so as not to feel the grains in the icing.
- Vanilla: Pure vanilla extract or the seeds of a vanilla bean.
- Oreo cookies: Regular Oreos, not double cream, very finely blended in a food processor to get a fine crumb.
How to make Oreo Whipped Cream Frosting
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: Finely blend the Oreo cookies in a food processor to obtain a very fine powder with no lumps.
Step 2: Place all ingredients in a large bowl, cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract and Oreo cookie crumbs.
Step 3: Whip with an electric mixer or stand mixer fitted with the whisk attachment on medium speed for about 2-3 minutes, until you have a smooth and fluffy frosting with stiff peaks.
How to use this frosting
- Cake Filling: Layering between chocolate cake for an indulgent Oreo-filled dessert.
- Cupcakes topping: Frosting chocolate cupcakes for a delightful twist on a classic treat.
- Brownies topping: Spreading on top of brownies for an extra creamy and chocolaty experience.
- Fresh Fruit dip: Use as a dip for fresh strawberries or other fruits like a Oreo fluff by adding crushed cookies.
- Milkshake topping: Swirling into milkshakes for a cookies-and-cream-inspired delight.
- No-bake dessert filling: Use it as a light and fluffy filling on a Oreo cookie crust.
Tips for this recipe
Storage Instructions
In the fridge: Leftover frosting can be stored covered with plastic wrap or an airtight container in the fridge for 3-4 days. (Whip again to smooth the frosting before using it in your cakes).
Freezing: It's not advisable to freeze the Oreo frosting, as it won't thaw well unless it's already been used as a filling in a cake layer.
Variations & Substitutions
Recipe Questions
How fine should the Oreos be crushed?
If you're using it for piping decorations, blend the Oreos very finely to achieve a smooth frosting. For cake filling, you can add crushed oreo cookies.
Can I use regular sugar instead of powdered sugar?
It's best to use powdered sugar for a smoother texture, as regular sugar may not dissolve well and can make the frosting gritty.
Can this frosting be used for piping decorations?
You can use it to decorate the tops of cakes and cupcakes, but it's not suitable for use as a buttercream for more intricate piping details.
How can I stabilize the whipped cream frosting for longer use?
Use whipping cream with at least 35% fat content or add gelatin to stabilize the whipped cream frosting for longer use.
More Frosting Recipes
I hope you love this Oreo mascarpone frosting recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Oreo Whipped Cream Frosting
- Total Time: 10 minutes
- Yield: 12 portions
Description
Recipe for creamy, firm Oreo frosting with mascarpone, heavy cream and Oreo cookies (to decorate 12 cupcakes or a 6 inches / 15 cm cake)
Ingredients
- 250 g (1 cup) Mascarpone cheese - cold
- 350 ml (1 ½ cups) Heavy Cream - full-fat and very cold
- 3-4 tbsp. Powdered sugar
- 1 tsp. Vanilla extract
- 4-5 Oreo cookies crumbs
Instructions
- Finely blend the Oreo cookies in a food processor until you obtain a very fine, lump-free cookie powder.
- Place all the ingredients in a large bowl, cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract and Oreo cookie crumbs.
- Whip with an electric mixer or stand mixer fitted with the whisk attachment on medium speed for around 2-3 minutes, until you have a smooth, firm-textured frosting. (Be careful to control the texture, as it can quickly become grainy).
- Place the Oreo frosting in the fridge until you're ready to use it to decorate your cupcakes or cakes.
Notes
Storage: Up to 3-4 days in the fridge under plastic wrap or in an airtight container.
- Add a 1-2 tbsp unsweetened cocoa powder for a chocolate version.
- 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.