Oreo Swiss meringue buttercream is light, silky, and filled with real Oreo crumbs. It’s the perfect cookies and cream frosting for layer cakes and cupcakes. I love using it on my Oreo cake—the combo is just insane!
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Oreo Swiss meringue buttercream is a cookies and cream twist on my classic Swiss meringue buttercream. It’s light, silky, and packed with real Oreo flavor—perfect for cakes, cupcakes, or spoonfuls straight from the bowl.
Instead of powdered sugar like in American buttercream, this frosting is made with a fluffy meringue base, unsalted butter, and crushed Oreo cookies for that creamy texture and rich chocolate cookie taste.
It pairs so well with chocolate desserts—especially my Oreo cupcakes. It might look a little more technical to make, but I promise it's easier than it sounds, and totally worth it.
Ingredients You Need
Ingredients for Oreo Swiss Meringue Buttercream:
- Egg whites – Use large egg whites. Make sure there’s no yolk, or the meringue won’t whip properly.
- Granulated sugar – Extra fine white sugar works best for a smooth Swiss meringue. Avoid brown or powdered sugar.
- Unsalted butter – Softened to room temperature. Take it out about 20 minutes before starting.
- Vanilla extract – Use pure vanilla extract or scraped vanilla bean seeds for more flavor.
- Oreo cookies – Use classic chocolate Oreo cookies or golden Oreos. Grind them into fine crumbs using a food processor or a rolling pin in a sealed bag.
>> Don't throw away your egg yolks, use them to make a pastry cream or a lemon curd and Egg yolk Chocolate chip cookies.
How To Make Oreo Swiss Meringue Buttercream 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: In a heatproof bowl or double boiler, gently heat the egg whites and granulated sugar, whisking constantly until the sugar is fully dissolved and the mixture reaches 131°F (55°C).
Step 2: Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for 10–15 minutes, until the Swiss meringue is glossy, stiff, and cool to the touch.
Step 3: Reduce the speed and slowly add the softened unsalted butter, vanilla extract, and a pinch of salt. Beat on medium speed until fully combined and the buttercream is smooth and fluffy.
Step 4: Add the crushed Oreo cookie crumbs and mix for another minute until the Oreo Swiss meringue buttercream is light, creamy, and ready to use.
Tips for this recipe
Storage instructions
- Fridge: Store leftover Oreo Swiss meringue buttercream in an airtight container for up to 5 days. Let it come to room temperature and re-whip before using.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temp and whip again until smooth.
Variations & Substitutions
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I hope you love this Oreo Swiss meringue buttercream! If you try it, don’t forget to leave a comment and a rating — I’d love to hear what you think. Happy baking!
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Oreo Swiss Meringue Buttercream
- Total Time: 20 minutes
- Yield: 12 portions
Description
Light and creamy Oreo Swiss meringue buttercream, perfect to frost 12 cupcakes or cover a 6-inch (15 cm) layer cake. Made with real Oreo crumbs and a silky meringue base for the smoothest cookies and cream frosting.
Ingredients
- 6 large egg whites
- 150 g (¾ cup) granulated sugar
- 300 g (1 ¼ cups) unsalted butter, softened
- 2 teaspoons vanilla extract
- 14 Oreo cookies, finely crushed into powder
Instructions
- Add the egg whites and granulated sugar to a heatproof bowl and place it over a saucepan with a bit of simmering water.
- Whisk constantly until the mixture reaches 131°F (55°C) and the sugar is fully dissolved.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on high speed for about 10–15 minutes, until the meringue is stiff, glossy, and has cooled down.
- Lower the speed and gradually add the softened butter, vanilla extract, and a pinch of salt. The mixture may look runny or curdled at first—keep mixing until it comes together.
- Increase to medium-high speed and whip until the buttercream becomes thick, smooth, and fluffy.
- Add the crushed Oreo cookies and mix until fully incorporated.
- Switch to the paddle attachment and mix on low speed for another 1–2 minutes to smooth out the texture and remove any air bubbles.
Notes
Storage: Up to 1 week in the fridge in an airtight box, up to 3 months in the freezer.
Tips:
- Use a kitchen scale for accurate measurements—especially for sugar and butter.
- Make sure no egg yolk gets into the whites or the meringue won’t whip.
- Whisk the egg whites and sugar until fully dissolved—you shouldn’t feel any grains.
- Add butter only when the meringue has cooled down, or it may melt.
- If the buttercream looks curdled, keep mixing—it will smooth out.
- Mix on low speed at the end to remove air bubbles and get a silky finish.
- Prep Time: 20 minutes
- Category: Frosting, fillings
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 247
- Sugar: 13.4 g
- Sodium: 37.1 mg
- Fat: 20.6 g
- Carbohydrates: 14 g
- Protein: 2.1 g
- Cholesterol: 53.8 mg
Just made this and it turned out so smooth and light! The Oreo flavor really pops. Has anyone tried using it on cupcakes instead of a cake?