This Oreo frosting recipe is easy to make and it's delicious. Use this frosting for a fun garnish on cupcakes or cakes. Step-by-step photos teach you how to make it.
Sometimes you just want a classic plain chocolate cake or chocolate cupcakes but then you need it topped with something extra special, insert this scrumptious Oreo frosting recipe. I based this on my cream cheese frosting recipe. I felt the softness and lusciousness of cream cheese went perfectly with Oreo Cookies.
I love using this frosting in a layered cake between thin layers of chocolate cake.
My nieces and nephews went nuts for this recipe. As the frosting sits it darkens in color. The frosting is sweet but not sickly sweet. I hope you love it as much as we do.
Let's get to the recipe
Ingredients Needed
For this oreo cream cheese buttercream you will need:
- Cream Cheese. You need your cream cheese softened to room temperature in order for it to whip up smoothly. You can do this quickly by placing the foil-wrapped block of cream cheese in a bowl of warm water for 5 minutes, be careful you don't want to melt the cream cheese.
- Salted Butter. While many bakers call for unsalted butter I prefer to use salted butter that is softened to room temperature. Especially for frostings, I think the salt helps balance it all out.
- Confectioner's Sugar. Also known as powdered sugar, I like to sift my confectioner's sugar to ensure that it is a smooth frosting.
- Vanilla Extract. Pairing vanilla and chocolate is a classic combo.
- Salt. Adding a bit of salt does not make the frosting taste salty. In fact, salt brings out all of the other ingredients' flavor profiles.
- Heavy Whipping Cream. I love adding heavy cream to my frostings, the cream helps make it feel creamier as opposed to sickly sweet.
- Oreos. The star of the show is a big ol pile of finely crushed Oreo Cookies. I like to use my Vitamix Blender to crush them or my food processor. But you could also put them in a sealed plastic bag and use a rolling pin to crush them into fine crumbs. Oreo cookies now come in so many different flavors so you can make a custom frosting depending on which Oreo you use. Mint Oreos would be a great flavor, I might add a ¼ teaspoon of peppermint extract to the frosting for a good minty punch!
Since this is a cream cheese buttercream you will need to store it in the fridge for food safety reasons. To have a frosting that is pipeable you need to make sure there is enough powdered sugar to liquid ratio. I would add ½ cup of powdered sugar at time until you reached the desired consistency.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions for Oreo Frosting
In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a hand-held mixer beat the softened cream cheese and softened butter for 2 to 3 minutes on medium speed. The mixture should be light and fluffy.
While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
Add half of the powdered sugar and mix on low until incorporated then increase the speed to medium-high and mix for two minutes. Repeat with the remaining sugar. Make sure to scrape the bottom of the bowl to ensure everything is evenly combined.
Add the vanilla bean paste, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.
Gently fold in the crushed Oreos. Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days. Because this recipe is for an Oreo cream cheese buttercream it needs to be stored in the refrigerator. I find it best to let the cake or cupcakes whatever you frosted sit at room temperature for 10 minutes before indulging. If this was just an Oreo buttercream recipe you could keep it at room temperature.
More Oreo recipes
For the ultimate snack check out this Oreo popcorn recipe.
This thick-style Oreo Shake is always a winner. Oreo Dip is a party favorite. And Oreo Cheesecake Bars are always a winner at a party!
For the cheesecake lover in your life bake 'em this oreo cheesecake or try a no-bake oreo cheesescake.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Oreo Frosting
This Oreo frosting recipe is easy to make and it's delicious. Use this frosting for a fun garnish on cupcakes or cakes. Step by step photos teach you how to make it.
- Total Time: 15 Minutes
- Yield: Enough to frost a 2 Layer 8-inch Cake or frost 12-16 Cupcakes
Ingredients
- 8oz Cream Cheese, softened to room temperature
- 4oz (½ Cup) Salted Butter, softened to room temperature
- 600 grams (5 Cups) Confectioner's Sugar/ Powdered Sugar
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- 3oz (6 Tablespoons) Heavy Whipping Cream
- 12 Oreos, finely crushed*
Instructions
- In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a hand-held mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed. The mixture should be light and fluffy.
- While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
- Add half of the powdered sugar and mix on low until incorporated then increase the speed to medium-high and mix for two minutes. Repeat with the remaining sugar. Make sure to scrape the bottom of the bowl to ensure everything is evenly combined.
- Add the vanilla extract, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.
- Gently fold in the Oreo crumbs. Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days.
Notes
- Crush the Oreos into a fine crumb I use my high-power blender or food processor. You can also place them in a plastic bag and use a rolling pin to crush them.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
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