Looking to whip up a scrumptious Oreo buttercream frosting? Look no further! This easy recipe is perfect for topping off your favorite cake or adding a delightful finishing touch to your cupcakes. Let's dive in and create something truly indulgent!
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Calling all Oreo lovers! This Oreo frosting is a twist on my classic vanilla Swiss meringue buttercream recipe, infused with Oreo cookie crumbs for an extra indulgent flavor. It's the perfect topping to elevate any celebration cake!
Smoother and creamier than if made with a traditional American buttercream base made with just butter and powdered sugar, the Oreo Swiss meringue buttercream is my go-to choice for frosting. It's perfect for decorating an Oreo chocolate cake or Oreo chocolate cupcakes.
It might seem like the preparation is more technical and time-consuming than a simple buttercream but don't worry, I'll share my tips and tricks to ensure success. The time spent making it is definitely worth it for this delicious and easy Oreo frosting recipe.
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 Oreo whipped cream frosting, Oreo cheesecake brownies.
Ingredients you need
You need these ingredients to make this Swiss meringue Oreo buttercream recipe:
- Egg Whites: Use large egg whites (be cautious of any traces of yolks, as they can affect the Swiss meringue).
- Granulated Sugar: Opt for extra fine white granulated sugar, not powdered sugar or brown sugar.
- Butter: Use unsalted butter that's softened but not overly so. Take it out of the fridge about 20 minutes before starting the recipe.
- Vanilla: Use either liquid vanilla extract or scrape the seeds from a vanilla bean pod.
- Oreo Cookies: Use classic cookies and cream chocolate cookies or the Golden Oreo cookies version. Grind them in fine crumbs with a food processor or use a freezer bag and a rolling pin.
>> 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: Heat the egg whites and sugar in a double boiler, stirring constantly with a hand whisk until the mixture reaches a temperature of 131°F/55°C. (The sugar must be completely dissolved).
Step 2: Transfer the mixture to the large mixing bowl of a stand mixer with the whisk attachment and whip on medium-high speed for approx. 10-15 minutes until the meringue is glossy, firm and slightly cooled.
Step 3: Lower the speed of the mixer and add the room temperature butter, vanilla extract and salt, then continue at medium speed until the butter is completely incorporated and the mixture is smooth.
Step 4: Finish by adding the Oreo cookie crumbs and stirring for 1 minute longer until the buttercream is smooth.
How to use this Oreo Frosting
- Layer Cake: Spread the Oreo buttercream frosting between layers of chocolate cake for a decadent Oreo vanilla cake.
- Cupcakes: Pipe the frosting with a piping bag onto my favorite vanilla cupcakes or these moist chocolate cupcakes for a delightful Oreo twist on a classic treat.
- Brownies: Frost a batch of rich chocolate brownies with Oreo buttercream for an indulgent dessert.
- Cookies: Sandwich two cookies together with Oreo buttercream for homemade Oreo cookie sandwiches.
- Dessert Bars: Use the frosting to top off dessert bars, like brownie bars or blondies, for an extra layer of flavor.
- Cake Pops: Use the frosting to bind together my buttermilk chocolate cake and then dip them in chocolate for delightful Oreo cake pops.
Tips for this recipe
Storage instructions
In the fridge/room temperature: Leftover frosting can be stored in the fridge for up to 1 week in an airtight container. After refrigeration, allow the frosting to come back to room temperature or gently warm and re-whip it.
Freezing: You can also store it in the freezer for up to 3 months in a freezer-safe container. Let it thaw slowly in the fridge.
Variations & Substitutions
More Frosting Recipes
I hope you love this Best Oreo 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 Buttercream frosting
- Total Time: 20 minutes
- Yield: 12 portions
Description
Recipe for Oreo Swiss buttercream frosting (to dress 12 cupcakes or cover a 6 inch 15 cm cake)
Ingredients
- 165 g white eggs - about 4-5 whites
- 247 g (1 ¼ cups) Sugar - extra fine
- 330 g (1 ⅓ cups) Butter - unsalted and softened
- 1 tsp Vanilla extract
- 1 pinch Salt
- 14 Oreo cookies - crushed into powder
Instructions
- Pour the egg whites and granulated sugar into a bowl and place it over a saucepan containing a little water.
- Heat it in a double boiler over medium heat, whisking constantly. Check the temperature with a cooking thermometer, which should reach 55°C (131°F).
- Once the temperature is reached, transfer the mixture to the bowl of your stand mixer and whisk at high speed for at least 10-15 minutes until you get a shiny and stiff meringue.
- Reduce the mixer speed and gradually add the softened butter, vanilla, and salt.
- Increase the speed and mix until you get a thick and smooth buttercream. (The mixture will initially be liquid, then grainy before thickening)
- Add the powdered Oreo cookies and mix again to incorporate them.
- Switch to the paddle attachment and mix again at low speed for at least 2 minutes to smooth out the cream 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.
- Prep Time: 20 minutes
- Category: Frosting, fillings
- Cuisine: American
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