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This Oreo Buttercream Frosting is impossibly fluffy, loaded with crushed cookies, and tastes just like cookies and cream in frosting form. It pipes like a dream onto cupcakes and cakes, and my girls fight over who gets to lick the beater. Pipe it onto a batch of our homemade cupcakes for an instant party.
Made with butter, cream cheese, and a whole sleeve of Oreos, this easy buttercream is rich, fluffy, and ready in 10 minutes.
Oreo Buttercream Frosting Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 10 minutes
- 🍽️ Serving: 24 servings
- ⚡ Calories: 152kcal
- 🌶️ Flavor Profile: Sweet, creamy cookies and cream with crunchy Oreo crumbs
- ✋ Difficulty: Easy, a simple frosting like our chocolate cream cheese frosting
Quick Answer
To make Oreo buttercream frosting, process Oreos into fine crumbs and set aside. Cream softened butter and cream cheese until smooth, then add powdered sugar a little at a time. Mix in the heavy cream and vanilla and whip for 3 minutes until light and fluffy. Finally, stir in the Oreo crumbs until evenly distributed, and the frosting is ready to pipe or spread.
Jump to:
- Oreo Buttercream Frosting Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Oreo Buttercream Frosting
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Oreo Buttercream Frosting FAQs
- Other Recommended Frosting and Dessert Recipes
- Best Fluffy Oreo Buttercream Frosting Recipe
Why This Recipe Works
Click to see the technique science
- Cream cheese adds tang and structure. Beating cream cheese with the butter gives the frosting a subtle tang and a sturdy, pipeable body.
- Whipping makes it fluffy. Whipping the frosting for a full 3 minutes after adding the cream incorporates air so it turns light and cloud-like.
- Fine crumbs distribute evenly. Processing the Oreos into fine crumbs lets them spread through the frosting without clogging a piping tip.
- A splash of cream lightens it. Heavy cream loosens the dense buttercream just enough so it whips up airy and spreads smoothly.
- Powdered sugar keeps it stable. Adding the powdered sugar gradually builds a frosting that holds its shape and pipes cleanly.
- Finishing by hand spreads the cookies. A final stir with a spatula makes sure the Oreo crumbs are evenly distributed for cookies and cream in every bite.
Why You’ll Love This Recipe
- It is fluffy, loaded with cookies, and tastes just like cookies and cream in frosting form.
- It pipes beautifully onto cupcakes and cakes, making any dessert feel special.
- It comes together in just 10 minutes with a handful of simple ingredients and one mixer bowl.
Key Ingredients
A handful of simple ingredients make this fluffy frosting. Here are the ones that matter most.
- Oreos: A whole sleeve crushed into fine crumbs gives the frosting its signature cookies and cream flavor and speckled look.
- Butter and cream cheese: Creaming the two together makes a frosting that is rich and fluffy with a subtle tang.
- Powdered sugar: Sweetens and stabilizes the buttercream so it holds its shape when piped.
- Heavy cream: A splash lightens the frosting and helps it whip up extra fluffy.
- Vanilla: Rounds out the flavor and complements the chocolate cookies.
See recipe card for exact quantities.
Variations and Substitutions
This Oreo buttercream frosting is easy to make your own:
- Make it pure buttercream: Leave out the cream cheese and use all butter for a sturdier, sweeter frosting that pipes very crisp.
- Use different cookies: Try Golden Oreos, mint Oreos, or peanut butter Oreos for a fun flavor twist.
- Adjust the consistency: Add a little more cream for a softer frosting, or more powdered sugar for a stiffer one.
- Pair it with chocolate: Swirl it together with our chocolate cream cheese frosting for a cookies and cream and chocolate combo.
How to Make Oreo Buttercream Frosting
- Place the Oreos in a food processor and process into fine crumbs, then set aside.
- Cream the softened butter and cream cheese together in a stand mixer until smooth.
- Add the powdered sugar a little at a time until combined, then mix in the heavy cream and vanilla and whip on medium-high for 3 minutes until light and fluffy.
- Stir in the Oreo crumbs until evenly distributed, finishing with a spatula by hand so the crumbs are spread throughout.
Recipe Tips & Tricks
- Use room temperature butter and cream cheese, so they cream together smooth and lump free.
- Process the Oreos finely, fine crumbs blend in evenly and will not clog your piping tip.
- Add the powdered sugar gradually, mixing each addition in fully to avoid a cloud of sugar and a grainy frosting.
- Whip for the full 3 minutes, this is what makes the frosting light and fluffy.
- Adjust the consistency, add more cream for a softer frosting or more powdered sugar for a stiffer one.
- Use a large piping tip if you want the cookie crumbs to pass through easily when decorating.
Serving Ideas and Suggestions
This Oreo buttercream frosting is a dream on so many treats. Pipe it onto our homemade cupcakes, spread it between the layers of our chocolate chip cake, or slather it on brownies for a cookies and cream upgrade.
It is the perfect partner for chocolate desserts, so try it alongside our no bake Oreo cheesecake, Oreo brownies, and brownie cake. It also makes a fun dip for graham crackers or fruit.
One batch frosts about 24 cupcakes or a two-layer cake. Store any extra in the fridge and bring it back to room temperature, then re-whip it to make it fluffy again before using.
Oreo Buttercream Frosting FAQs
Oreo buttercream frosting is delicious on cupcakes, layer cakes, sheet cakes, brownies, and cookies. It pipes beautifully for decorating and spreads smoothly for filling and frosting cakes. You can also use it as a dip for graham crackers, pretzels, or fruit, or spread it between two cookies to make a cookies and cream sandwich.
Store Oreo buttercream frosting in an airtight container in the refrigerator for up to one week. Because it contains cream cheese, it should not sit at room temperature for more than a couple of hours. Before using chilled frosting, let it come to room temperature and re-whip it briefly to bring back its light, fluffy texture.
Yes, you can freeze Oreo buttercream frosting for up to three months in an airtight container. Thaw it overnight in the refrigerator, then bring it to room temperature and re-whip it with a mixer until smooth and fluffy again. The cookie crumbs hold up well, so the frosting tastes just as good after freezing.
If your Oreo buttercream frosting is too soft, it is usually because the butter or cream cheese was too warm or you added too much cream. Chill the frosting for 15 to 20 minutes, then re-whip it, or beat in a little more powdered sugar to firm it up. Working in a cool kitchen also helps the frosting hold its shape.
Yes, because Oreo buttercream frosting contains cream cheese, any cake or cupcakes frosted with it should be refrigerated if not served within a couple of hours. The frosting itself should also be stored in the refrigerator. Let refrigerated desserts come to room temperature before serving so the frosting is soft and creamy.
This Oreo buttercream frosting recipe makes enough to generously pipe about 24 cupcakes or to fill and frost a two-layer 9-inch cake. If you are spreading it on with a knife rather than piping tall swirls, it will stretch even further, so you may have a little extra to enjoy.
Need something to frost? Pipe this onto our homemade cupcakes or fill our chocolate chip cake next.
Best Fluffy Oreo Buttercream Frosting Recipe
Ingredients
- 16 Oreos
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 8 cups sifted powdered sugar
- 6 tablespoons heavy cream
- 2 teaspoons vanilla extract
Instructions
- Make the frosting by placing the Oreos into a food processor and process into crumbs, set aside.16 Oreos
- Place the softened butter and cream cheese into the body of a stand mixer with the paddle attachment, and cream together until smooth.1 cup unsalted butter , 8 ounces cream cheese
- Add the powdered sugar a little at a time until fully combined, and scrape down the sides as needed.8 cups sifted powdered sugar
- Add the heavy cream and vanilla, and stir it in until combined. Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy.6 tablespoons heavy cream, 2 teaspoons vanilla extract
- Add the cookie crumbs and stir them in until combined. I like to then use a spatula to mix it a little more by hand to make sure the cookie crumbs are evenly distributed.
Notes
- Let the butter and cream cheese come to room temperature for easier mixing.
- Crush the Oreos into fine crumbs using a food processor or rolling pin.
- Start at low speed when mixing to avoid powdered sugar clouds.
- Increase to medium-high speed for fluffy buttercream texture. Don’t forget the whipping step!
- If the frosting is too thick, add a little more cream.
- Use a piping bag with a large open tip for a pretty look when frosting.
Nutrition
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