Oreo frosting made with whipped cream and mascarpone, light, fluffy, and perfect for cakes, cupcakes, and fillings.
Oreo frosting made with whipped cream and mascarpone, light, fluffy, and full of cookies and cream flavor. It’s perfect for frosting cakes, cupcakes, and layer cakes with a smooth and stable texture.
This Oreo whipped cream frosting is my go-to when I want something lighter than buttercream but still easy to pipe and hold its shape.
Why you’ll love this recipe
- Light texture - A soft and fluffy Oreo frosting that feels lighter than classic buttercream.
- Easy to pipe - Stable enough for cupcakes, cakes, and fillings without being too heavy.
- Cookies and cream flavor - Made with real Oreo crumbs for a rich and creamy taste
Ingredients You Need
- Mascarpone cheese – Cold, full-fat mascarpone to stabilize this Oreo frosting and keep a rich, creamy texture.
- Heavy whipping cream – Cold heavy cream whips quickly and creates a light and fluffy Oreo whipped cream frosting.
- Powdered sugar – Confectioners’ sugar dissolves smoothly and sweetens the frosting without making it heavy.
- Vanilla extract – Pure vanilla or vanilla bean paste adds a clean flavor to this Oreo frosting.
- Oreo cookies – Use classic Oreo cookies and crush into a fine crumb for a smooth cookies and cream frosting texture.
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 Frosting
This Oreo frosting is my mascarpone frosting flavored with crushed Oreo cookies.
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 use this Oreo frosting
- Cupcakes – Perfect Oreo frosting for piping tall swirls on cupcakes.
- Cakes – Use this Oreo frosting for filling and frosting Oreo cakes or layer cakes.
- Desserts – Add this cookies and cream frosting to brownies, trifles, or ice cream.
Perfect for frosting Oreo cupcakes or an Oreo cake with a smooth cookies and cream finish.
Recipe Variations
- Extra Oreo – Add one more tablespoon of fine crumbs for a stronger Oreo frosting flavor.
- Vanilla bean – Swap the extract for vanilla bean paste for a richer cookies and cream frosting taste.
- Chocolate version – Mix in a spoon of cocoa powder for a deeper chocolate Oreo frosting.
- Sturdier texture – Add one extra tablespoon of mascarpone for a firmer Oreo frosting that’s easier to pipe.
If you prefer a classic butter-based version, try my Oreo buttercream frosting.
More Oreo Recipes
If you love Oreo desserts, here are more recipes to try with Oreo cookies.
Recipe Questions
Can I make this Oreo frosting ahead?
Yes. Keep this Oreo frosting in the fridge up to 48 hours and re-whip a few seconds if needed.
Can I use Double Stuf Oreos for Oreo frosting?
Better avoid. The filling makes the crumbs too soft and can affect the frosting stability.
Can I freeze Oreo frosting?
Not recommended. The texture of this Oreo frosting can separate after thawing.
More Mascarpone Frotings
- Nutella mascarpone frosting
- Strawberry mascarpone frosting
- Raspberry mascarpone frosting
- Biscoff mascarpone frosting
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Oreo Frosting
- Total Time: 10 minutes
- Yield: 12 portions
Description
Light and fluffy Oreo frosting made with mascarpone, whipped cream, and crushed Oreo cookies, perfect for frosting cupcakes, cakes, or filling a 6-inch layer cake.
Ingredients
- 250 g (1 cup) cold mascarpone cheese
- 250 ml (1 cup) very cold heavy cream (full-fat, at least 30-35%)
- 40 g (â…“ cup) powdered sugar
- 1 teaspoon pure vanilla extract
- 5–6 Oreo cookies, finely crushed into crumbs
Instructions
- Finely crush the Oreo cookies in a food processor until you get a very fine, lump-free crumb.
- In a large bowl, add cold mascarpone, cold heavy cream, powdered sugar, vanilla, and Oreo crumbs.
- Whip on medium speed for 2 to 3 minutes until thick, smooth, and fluffy with stiff peaks. Stop as soon as the frosting holds its shape.
- Avoid overmixing, as the frosting can quickly become grainy with this ratio.
- Chill briefly before using for piping on cupcakes, layer cakes, or 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
- Method: No-bake
- 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.