Oreo Swiss Meringue Buttercream

Oreo Swiss meringue buttercream is light, silky, and filled with real Oreo crumbs, making this smooth cookies and cream frosting perfect for layer cakes and cupcakes.

Oreo Swiss meringue buttercream is a cookies and cream version of classic Swiss meringue buttercream, with a light, silky texture and real Oreo flavor.

Made with whipped egg whites, unsalted butter, and finely crushed Oreos, this frosting is smooth, not too sweet, and perfect for cakes and cupcakes.

It pairs especially well with chocolate desserts and Oreo bakes, and while it looks technical, it’s absolutely doable at home with the right method.

Why this recipe works

• Stable Swiss meringue base - Cooked egg whites create a smooth, reliable buttercream that holds its shape.
• Balanced Oreo flavor - Finely crushed Oreos add flavor without weighing down the frosting.
• Perfect texture for cakes - Silky, light, and easy to spread or pipe on layer cakes and cupcakes.

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.

Tips for this recipe

• Wipe your tools with vinegar or lemon to remove grease before whipping the egg whites.
• Use room temperature butter for a smooth, lump-free texture.
• Whip the meringue until cool before adding butter to avoid melting.
• Add crushed Oreos last, and avoid overmixing to keep the texture light.
• Use a scale for precise measurements—especially for sugar and butter.

How To Make Oreo Swiss Meringue Buttercream Frosting

Start by preparing the Swiss meringue, then turn it into my Swiss meringue buttercream base before adding the flavoring.

Heat the egg whites and granulated sugar over a double boiler, whisking constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C).

Transfer to a stand mixer fitted with the whisk and whip on medium-high speed until stiff, glossy peaks form and the bowl feels completely cool.

Reduce the speed and gradually add the softened unsalted butter, vanilla extract, and a pinch of salt, mixing until smooth and fluffy.

Fold in the crushed Oreo crumbs and mix briefly until the buttercream is light, creamy, and ready to use.

How to use it

Use this Oreo Swiss meringue buttercream to frost and fill layer cakes, pipe cupcakes, or smooth a crumb coat for clean, sharp edges.

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.

Recipe variations

• Chocolate Oreo: add a spoon of cocoa powder for a deeper chocolate flavor
• Vanilla Oreo: use Golden Oreos instead of classic chocolate cookies
• Extra crunchy: fold in slightly larger Oreo chunks at the end
• Less sweet: reduce Oreo crumbs slightly and add a pinch of salt
• Cookies & cream filling: use it as a cake filling instead of frosting

I love using this Oreo buttercream on my Oreo cake and Oreo cupcakes—it adds the perfect cookies and cream finish to both.

Recipe Questions

Can I make it ahead of time?

Yes, prepare it up to 5 days ahead, refrigerate, then bring to room temperature and re-whip.

Why is my buttercream soft?

The butter or meringue is too warm. Chill briefly, then whip again.

Can I freeze it?

Yes, up to 2–3 months. Thaw in the fridge, then re-whip until smooth.

More Buttercream Frostings

• Nutella Swiss meringue buttercream
• Strawberry Swiss meringue buttercream
• White chocolate Swiss meringue buttercream
• Caramel Swiss meringue buttercream

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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