Calling all Oreo lovers! This deliciously sweet Oreo buttercream frosting is just a basic vanilla buttercream taken to an all new level. This buttercream will remind you of a mega-stuffed Oreo cookie. All you need is 6 ingredients and less than 15 minutes.
Luscious, creamy and so easy to make this Oreo frosting recipe is perfect for piping onto cupcakes or over cakes like this Oreo chocolate cake. It’s even great for frosting chocolate sugar cookies.
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Ingredients you’ll need
Jump to the recipe for full ingredients and instructions.
- Icing sugar: This is a basic buttercream frosting, also known as American buttercream frosting, so you’ll need icing sugar (powdered sugar / confectioners sugar).
- Butter: This recipe is perfect with unsalted butter, then we salt to taste. However, it’s also incredibly morish if you use salted butter.
- Pure vanilla extract: Vanilla extract gives the whole buttercream the flavour of the buttercream that Oreos are stuffed with. Stick to extract and steer clear of essence which is a synthetic flavouring.
- Cream: Some thickened cream (heavy cream or heavy whipping cream) lightens the texture of the Oreo buttercream
- Oreos: You can’t have Oreo frosting without Oreos and you’re looking just for regular Oreos – not double stuff or mega stuff. You could get creative though and use some of the different Oreo flavours.
How to make Oreo buttercream (step-by-step)
You can make this Oreo buttercream frosting in less than 15 minutes but you also don’t want to rush the steps too much. Take the time at each step to get the frosting lovely and creamy.
Jump to the recipe for full ingredients and instructions.
1. Cream the butter and sugar
Known as creaming, we start by beating together the butter, salt and just part of the sugar until it becomes nice and pale and fluffy looking – about 4-5 minutes. This adds some air to the butter which is the first step to getting a fluffy frosting. A handheld electric mixer will work but I find a stand mixer easiest.
2. Add the sugar and vanilla
Now, add the remaining sugar and vanilla and beat for another 3 minutes or so. Start out on low speed so the sugar doesn’t puff up out of the bowl. This step will get it all fully incorporated plus lighten it further.
3. Add the cream
Add the cream and beat for 1 minute. The buttercream should now have a whipped look about it.
4. Add the Oreos
The last step to making your Oreo buttercream is, of course, adding Oreos. Blitz them in a food processor or blender first to cookie crumbs, then add them to the mix. Just pulse the mixer at this point as beating the Oreo crumbs in for too long can result in your buttercream turning brown. Once they look almost fully incorporated, give it a final stir with a spatula.
You can also use a ziplock bag and a rolling pin to create your crushed oreos.
You can adjust the consistency of your Oreo frosting by adding more sugar to make it thicker or a little milk to make it thinner.
How to use it
Oreo buttercream frosting is easy to spread but also pipes really well, so grab a piping bag with an open star piping tip for an effect like that on the cake below.
This frosting is just as lovely on vanilla cupcakes as it is on chocolate cupcakes. Similarly, use it to frost this vanilla cake or chocolate cakes like this black velvet cake.
Try mixing it with some cream cheese to create an Oreo cream cheese frosting or a dessert dip.
You could even flavour this up into any of your favourite Oreo flavours – try adding the Oreos to this Pistachio Buttercream.
Yield and storage
This Oreo buttercream recipe makes enough to pipe onto 18 cupcakes or an 8 inch, 3 layer cake – between layers only. A loaf cake would use half this recipe.
Your buttercream can be stored in the refrigerator for up to 4 days before using. Let it come to room temperature before giving it another gentle beat, then use as needed.
It can also be frozen, stored in an airtight container in the freezer for up to 3 months. Let it thaw in the fridge overnight before re-beating until smooth.
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Ingredients
- 340 g unsalted butter softened (1 ½ cups / 3 sticks / 12oz)
- 2 ¾ cups icing sugar (powdered sugar) sifted (360g / ~ 12 ½oz)
- ¼ cup thickened cream (heavy cream) cold
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon salt
- 1 cup Oreo crumbs about 14 oreos (95g/3.4oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- Stand mixer (best) or handheld beater
- Spatula
- Piping bags and tips optional
Instructions
- Using a handheld beater or stand mixer with paddle attachment, beat together the butter, salt and 1 cup powdered sugar for about 3-5 minutes on medium speed, until lightened and fluffy. Scraped down the sides of the bowl every so often.
- Add the remaining sugar and vanilla. Start by just pulsing the mixer until the sugar is starting to incorporate, then beat for another 3 minutes on medium speed.
- Add the cream and beat immediately for another minute until the buttercream is looking lovely and pale and whipped.
- Add the Oreo crumbs and just pulse to mix them 90% through, stirring them in the rest of the way with a spatula. If you mix too hard the buttercream will turn brown.
- Buttercream can now be spread or piped onto cakes, cupcakes or cookies.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- There is just enough buttercream in this recipe to frost a 3 layer, 8 inch cake with frosting just between the layers. It’s not enough to frost the outside.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Nutrition details are per cup and approximate only – scroll below the recipe to find the full nutritional information.
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