This creamy Oreo frosting is perfect for topping cakes, cupcakes, and more! It uses a handful of basic ingredients and can be made using any flavor of Oreo cookie.

An overhead view of Oreo frosting in a white bowl.

This Oreo buttercream tastes just like your favorite Oreo cookies, but in frosting form!

To make the frosting, whole Oreos are blended in a food processor. The crumbs are then folded into my classic buttercream frosting base (a tried and true recipe with 140+ glowing reviews and counting!). While the Oreo crumbs add a subtle texture, it’s still incredibly smooth and creamy.

I love to use this frosting to decorate desserts like my Oreo cake, chocolate Oreo cupcakes, and vanilla cupcakes. It’s also simple to make and freezes beautifully!

An overhead view of the ingredients needed for Oreo buttercream frosting.

Recipe Ingredients

  • Oreos: Regular or Double Stuf Oreos will work for this frosting. You could even use another flavor, like mint or golden Oreos, if you prefer!
  • Unsalted Butter: Set the butter out on the counter for about 30 to 45 minutes to soften it before proceeding with the recipe.
  • Powdered Sugar: Sweetens and thickens the frosting without making it grainy.
  • Heavy Cream: Makes for an extra creamy frosting. If you don’t have cream, you may substitute it with half and half or milk.
  • Vanilla Extract: Use pure vanilla extract for the best flavor.
  • Salt: Enhances the flavor of the Oreos and balances out the sweetness.
An overhead view of Oreo crumbs in the bowl of a food processor.
An overhead view of beaten butter in a metal mixing bowl.

How To Make Oreo Frosting

  1. Add the whole Oreos to a food processor or blender. Process until you have fine crumbs.
  2. In a large mixing bowl, beat the butter until smooth.
An overhead view of buttercream in a metal mixing bowl.
An overhead view of Oreo frosting in a metal mixing bowl.
  1. Add the powdered sugar to the butter, 1 cup at a time. Once the sugar is incorporated, mix in the vanilla, salt, and heavy whipping cream.
  2. Add the Oreo cookie crumbs and beat on low speed until well combined. If needed, stop and use a rubber spatula to scrape around the sides and bottom of the mixing bowl to make sure everything is thoroughly mixed together.
A glass mixing bowl filled with Oreo frosting.

Frequently Asked Questions

Should the entire Oreo be used or just the cookie part?

You’ll want to use the entire Oreo cookie, cream filling and all. Add the cookies straight to the food processor or blender, then process until you have fine crumbs.

Can a different flavor of Oreo be used?

Of course! I used regular Oreos for this recipe, but since this recipe uses a vanilla buttercream base it works well with any flavor.

Can the frosting be made in advance?

Yes, if stored in an airtight container the frosting will last up to three days in the fridge and up to three months in the freezer.

Just make sure to bring it to room temperature and give it a good mix before using it to decorate a cake or cupcakes.

How much frosting does this recipe make?

The batch is big enough to frost 12 cupcakes or a 9×13-inch cake. If you’re frosting a two layer cake, I recommend increasing the recipe by half.

A side view of a chocolate cupcake piped with Oreo frosting.

Ways to Use This Frosting

This frosting pairs really well with almost any chocolate or vanilla based dessert. Here are a few of my favorite ways to use it:

A side view of piped Oreo buttercream in a glass jar.

Recipe Tips

  • For the creamiest, fluffiest frosting, I suggest using a handheld electric mixer or stand mixer to make this recipe. A wire whisk and some upper body strength also works, but the process will take much longer.
  • Let your butter soften to room temperature before beginning the recipe. If the butter is still cold, the frosting won’t be as smooth and creamy.
  • If you plan to pipe the frosting, make sure to crush the Oreos into fine crumbs using either a blender or a food processor. If any larger chunks of Oreos end up in the frosting, they can clog your piping tip.
  • Scrape down the sides of the bowl between additions to ensure everything gets evenly combined.
A chocolate cupcake topped with Oreo frosting.

Oreo Frosting

Prep Time: 20 minutes
Total Time: 20 minutes
Creamy Oreo frosting is perfect for topping cakes, cupcakes, and more! It's made with a handful of basic ingredients and can be made using any flavor of Oreo cookie.
Print Recipe Pin Recipe Save Leave a Review

Ingredients

Servings: 12 servings
  • 9 regular Oreos
  • 1 cup unsalted butter softened (230 grams; 2 sticks)
  • 3 cups powdered sugar (360 grams)
  • 2 to 3 tablespoons heavy cream or milk (30 to 45 ml)
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt

Instructions
 

  • Add the Oreos to a food processor or blender and process until you have fine crumbs. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed for about 1 minute or until smooth.
  • Mix in 1 cup (120 grams) of powdered sugar at a time on low speed, making sure to mix well after each addition.
  • Add the heavy whipping cream, vanilla extract, and salt and mix on low speed until the mixture is well combined and creamy.
  • Add the Oreo crumbs and mix on low-medium speed until well combined, stopping to scrape down the sides of the bowl as needed.
  • Use as desired.

Notes

Storage Instructions: Frosting may be covered tightly and stored in an airtight container in the fridge for 2 to 3 days. Bring to room temperature and mix well before using.
Freezing Instructions: Frosting will freeze well for 2 to 3 months. Thaw to room temperature and mix well before using.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

More Frosting Flavors to Try!

German Chocolate Cake Frosting

Peanut Butter Frosting

Chocolate Cream Cheese Frosting

Brown Butter Frosting