This chocolatey Oreo cookie frosting whips up fast with only 5 ingredients!
Oreo buttercream frosting has the same rich and creamy texture as vanilla buttercream but with a crush of chocolate Oreo cookies for a fun new twist.
- It’s perfect over cupcakes or on a layer cake, Oreo frosting makes every dessert a celebration.
- This Oreo frosting recipe comes together fast and fresh with a few ingredients.
- Oreo frosting holds its shape so it’s perfect for frosting treats in advance.
Ingredients in Oreo Frosting
Cookies: No need to buy the name brand! Simply crush them into fine crumbs in a food processor, or place them in a zippered bag and crush them with a rolling pin.
Butter: Go for real butter over any substitutions for the best results and be sure it’s at room temperature so it blends faster.
Sugar: Use powdered sugar for the best texture.
Variations
- Add some room-temperature cream cheese in Step 3 for an extra thick and creamy Oreo frosting.
- Celebrate the holidays by adding food coloring; red or pink for Valentine’s Day, green for St. Patrick’s, and orange for Halloween.
- Other yummy cookies like Nilla Wafers and Nutter Butters will make tasty frosting as well.
How to Make Oreo Frosting
This chocolatey cookie frosting whips up fast with only 5 ingredients!
- Pulse Oreo cookies in a food processor to fine crumbs.
- Beat butter until light and fluffy, add powdered sugar until combined.
- Add vanilla, cookie crumbs, and a pinch of salt (recipe below).
- Mix in heavy cream and beat on high speed until the desired consistency is reached.
Leftover Oreo Frosting?
Classic buttercream frostings like this will last 5-7 days in an airtight container in the fridge and in the freezer for up to 3 months in zippered bags. Simply whisk it up with a little extra vanilla extract to refresh the flavors and you’re good to go!
Ultimate Oreo Treats
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Oreo Frosting
Oreo frosting is a rich, creamy topping packed with crushed Oreo cookies, perfect for adding a delicious twist to your favorite desserts.
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Add the Oreo cookies to a food processor and process until they form fine crumbs.
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In a large bowl, beat butter with a hand mixer until light and fluffy, 2-3 minutes.
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Add powdered sugar, one cup at a time, until combined.
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Beat in vanilla extract, cookie crumbs, and a pinch of salt. Add the cream a little at a time, and continue beating on high speed until light and fluffy. Continue adding cream until desired texture and firmness is reached.
The recipe will frost 12 cupcakes.
Calories: 290 | Carbohydrates: 32g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 42mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 510IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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