If you love Oreo cookies, then you're going to love this Oreo buttercream frosting. It's perfect spread over layer cakes or cupcakes, and it's easy to make too!
Make your cake extra delicious with this cookies and cream frosting. Spread it over a layer cake for a cookies and cream flavored dessert, or pipe it over cupcakes for a fabulous treat. This frosting recipe is perfect for any occasion.
For plain yellow cakes or boring chocolate cakes, this frosting can cover and upgrade them all. With your favorite cookies and a sweet buttercream frosting, there's nothing here that you won't love and enjoy.
If you love frosting recipes, check out my Peanut Butter Cream Cheese Frosting. For more Oreo recipes, be sure to look at my Cookies N Cream Milkshake before you go.
Why This Recipe Works
- Simple ingredients. We don't need much to make this Oreo cupcake frosting, and the ingredients that are needed are very simple and basic too. You may have some in your home already.
- Perfect for any occasion. Serve up some of this frosting over a weekend dessert or at the next birthday party or holiday event. It'll be a nice change of pace from the regular vanilla and chocolate buttercreams.
- It's frugal. Making your own frosting from scratch is a pretty great way to cut costs and get more for your buck. Oreo buttercream is a great way to make a "fancy" cake without the high costs of retail.
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🥘 Ingredients
Powdered sugar- This is what makes the frosting smooth and sweet.
Butter- For added richness, you'll want to use butter, although shortening will work fine too. I like to use half salted butter and half unsalted butter.
Vanilla- This is a flavor enhancer.
Milk- Adding in just a little bit of milk will help to give us a nicer consistency for spreading or piping.
Oreos- You will need Oreo cookies to get that delicious cookies and cream flavor.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Oreo Buttercream Frosting with these simple step-by-step instructions:
Add your cookies to a food processor or a large gallon sized baggie.
Pulse or mash into fine crumbs. The smaller the better, especially if you plan on using a piping tip as large cookie pieces can clog the tips. Set aside.
In a large mixing bowl, add the butter and powdered sugar.
Mix well with an electric mixer until the mixture is creamy and light.
Add in the vanilla.
Mix again to combine.
Add in your cookie crumbs.
Mix well to combine. The frosting will be thick.
Add in the milk, one tablespoon at a time, mixing after each until your desired consistency.
The cookie crumbs will soften as the frosting ages.
If needed, place the cookies n cream frosting into the fridge to chill until easy to use.
Spread or pipe frosting over cooled cakes, cupcakes, or cookies as desired.
Enjoy!
🧾 Substitutions
Butter. Instead of butter, you can use Crisco shortening. Plain or butter-flavored shortening will work well in this Oreo buttercream recipe.
📖 Variations
You can make this cookies and cream buttercream as fun and unique as you want thanks to the dozens of flavorful Oreo cookie options! Use mocha cookies, mint Oreos, golden Oreos, etc.
Every time you make this cookies and cream frosting recipe, you can swap out the flavor of Oreo and experience it with a new flavorful twist! Think of all of the delicious possibilities.
🍴 Recipe Tips
If you plan on piping the frosting using frosting tips, you'll want to use large open tips such as a Wilton M1 or other "border tips."
You can make the frosting thinner by adding in more milk. Add it in slowly though as just a little bit can go a long way.
If your frosting gets too thin, you can chill it to thicken it up a little more or you can add in some more powdered sugar.
🎂 How to Use
This frosting goes great spread over the top of sugar cookies or would be a great addition to my Oreo Chocolate Chip Cookies. Sandwiching it between two chocolate cookies for a whoopie pie also sounds delicious.
You can top a cupcake with this frosting or pipe it into the center of a cupcake for a nice hidden surprise.
Adding it to a layer cake is also a great idea. The frosting spreads pretty easily and thanks to the texture, you can cover any imperfections in the cake.
⏲️ Make Ahead Instructions
You can prepare this frosting up to 5 days in advance and keep it stored in an airtight container in the fridge.
👩🏻🍳 Storage
Keep your frosting in the fridge for maximum freshness or store it in the freezer in an airtight container for up to 3 months. When ready to use, let it thaw and then whip it up again to make it fluffy.
💭 FAQs
No, I don't recommend doing that. The margarine won't hold up as well as butter or shortening would and will give you a different consistency as well as flavor.
This buttercream recipe makes enough to cover about a dozen cupcakes or one small cake (2 8-inch layers or 3 6-inch layers) with minimal decorations or borders.
If you place a frosted cake in the fridge or freezer for a few hours and then bring it to room temperature you will notice condensation or "sweat" on the frosting. This is a result of the changing temperatures and the moisture in the frosting. It's normal and completely fine. But for pictures or events, you may wish to wait to pull the cake from the fridge until just before serving.
More great Oreo recipes to check out soon
📖 Recipe
Oreo Buttercream Frosting
Ingredients
- 4 cups Powdered Sugar ($0.92)
- 3 sticks Butter, Room Temp ($2.25)
- 2 teaspoons Vanilla Extract ($0.04)
- 3-4 Tablespoons Milk ($0.02)
- 10 Oreo Cookies ($1.10)
Instructions
- Add your cookies to a food processor or a large gallon sized baggie.
- Pulse or mash into fine crumbs. The smaller the better, especially if you plan on using a piping tip as large cookie pieces can clog the tips. Set aside.
- In a large mixing bowl, add the butter and powdered sugar.
- Mix well with an electric mixer until the mixture is creamy and light.
- Add in the vanilla.
- Mix again to combine.
- Add in your cookie crumbs.
- Mix well to combine. The frosting will be thick.
- Add in the milk, one tablespoon at a time, mixing after each until your desired consistency.
- The cookie crumbs will soften as the frosting ages.
- If needed, place the cookies n cream frosting into the fridge to chill until easy to use.
- Spread or pipe frosting over cooled cakes, cupcakes, or cookies as desired.
- Enjoy!
Notes
Substitutions
- Butter. Instead of butter, you can use Crisco shortening. Plain or butter-flavored shortening will work well in this Oreo buttercream recipe.
Variations
- You can make this cookies and cream buttercream as fun and unique as you want thanks to the dozens of flavorful Oreo cookie options! Use mocha cookies, mint Oreos, golden Oreos, etc.
- Every time you make this cookies and cream frosting recipe, you can swap out the flavor of Oreo and experience it with a new flavorful twist! Think of all of the delicious possibilities.
Recipe Tips
- If you plan on piping the frosting using frosting tips, you'll want to use large open tips such as a Wilton M1 or other "border tips."
- You can make the frosting thinner by adding in more milk. Add it in slowly though as just a little bit can go a long way.
- If your frosting gets too thin, you can chill it to thicken it up a little more or you can add in some more powdered sugar.
How to Use
- This frosting goes great spread over the top of sugar cookies or would be a great addition to my Oreo Chocolate Chip Cookies. Sandwiching it between two chocolate cookies for a whoopie pie also sounds delicious.
- You can top a cupcake with this frosting or pipe it into the center of a cupcake for a nice hidden surprise.
- Adding it to a layer cake is also a great idea. The frosting spreads pretty easily and thanks to the texture, you can cover any imperfections in the cake.
Make Ahead Instructions
- You can prepare this frosting up to 5 days in advance and keep it stored in an airtight container in the fridge.
Storage
- Keep your frosting in the fridge for maximum freshness or store it in the freezer in an airtight container for up to 3 months. When ready to use, let it thaw and then whip it up again to make it fluffy.
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