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Give any cake an upgrade with a layer of rich, creamy Oreo frosting! It’s easy to make and it’s loaded with irresistible Oreo cookies-and-cream flavor.
I used this Oreo frosting for my Oreo cake recipe, but it was so delicious, I thought it deserved its own dedicated blog post. Not only does it taste amazing, it’s also incredibly versatile.
You can use it for cupcakes, as a filling between layer cakes, or to make your own sandwich cookies. It’s spreadable and pipe-able, so it’s the perfect finishing touch for cakes of all sizes and shapes. You could even add some swirls of Oreo frosting onto Oreo cheesecake!
And, like all of my frosting recipes, this Oreo frosting is simple to make, with just the right sugar-to-butter ratio. Want some more frosting options? Check out my Peanut Butter Frosting, Salted Caramel Frosting, and Spiced Buttercream Frosting too!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Unsalted butter – Let this come to room temperature so it’s easy to mix with the other ingredients.
- Vanilla extract
- Salt
- Oreo crumbs – You’ll need the crumbs of 9 whole Oreos.
- Powdered sugar – also called confectioners’ sugar.
- Heavy whipping cream
How Do You Finely Crush Oreos?
The best way to get finely ground Oreo crumbs is to use a food processor. Simply place the cookies in the bowl of your food processor and pulse until they form fine crumbs. A blender will work too, but it’s not as easy to get the crumbs out of a blender jar.
If you don’t have a food processor, you can place the Oreos in a zip-top bag and crush them with a rolling pin.
How to Make Oreo Frosting
This homemade frosting comes together in minutes, and it tastes so much better than store-bought! Here’s what you’ll need to do.
Beat the butter. Place the softened butter in a mixing bowl and beat on high speed for 1 to 2 minutes.
Add the next 4 ingredients. Beat the vanilla, salt, Oreo crumbs, and 2 cups of the powdered sugar into the butter on low speed.
Finish. Add the remaining powdered sugar and heavy whipping cream, then beat on medium speed for another minute or two, or until all of the ingredients are fully combined and the frosting is fluffy.
Use. Frost cakes, cupcakes, and more. If you’re piping your Oreo frosting onto cupcakes, this recipe will frost 24. The recipe will also frost a two or three layer 8-inch cake.
Tips for Success
Here are some simple tips and hints for this Oreo frosting recipe:
- Crush the Oreos finely. If you’re going to be piping this frosting, you don’t want big chunks of cookie clogging up your tip.
- Adjusting the yield. You can easily make this recipe in half, or double it for a larger batch of cupcakes.
- Taste as you go. If you prefer a less sweet frosting, you don’t have to add the full amount of sugar, but keep in mind that adding less sugar may make the frosting less pipe-able.
My Favorite Ways to Use Oreo Frosting
You can use your batch of Oreo frosting with your favorite cakes, cupcakes, and cookies, or try it with one of these:
- Easy Oreo Cupcakes
- Homemade Chocolate Cake
- Chocolate Cupcakes
- Vanilla Cupcakes
- Yellow Cake
- Easy White Cupcakes
- Small Batch Chocolate Chip Cookies (use the Oreo frosting to make cookie sandwiches!)
How to Store
This Oreo frosting can be stored in an airtight container in the fridge for up to 2 weeks. Let it come to room temperature before using it.
Can I Freeze This Frosting?
Yes, this Oreo frosting freezes well. Freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge and let it come to room temperature before using it.
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Oreo Frosting
Ingredients
- 4 sticks unsalted butter, room temperature (2 cups)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 cup oreo crumbs, 9 whole oreos
- 3-4 cups powdered sugar
- 3 tbsp heavy whipping cream
Instructions
- In a mixing bowl, beat the butter on high for 1-2 minutes.
- Add in the vanilla extract, salt, oreo crumbs and 2 cups of powdered sugar. Beat the frosting on low speed until combined and thick.
- Add in the remaining powdered sugar and heavy whipping cream, beat on medium for 1-2 minutes until fully combined and fluffy.
- Use on cupcakes or cake. If piping onto cupcakes, this recipe will frost 24 cupcakes. This recipe will frost a two or three layer 8 inch cake.
Notes
- Recipe can be easily halved.
- If piping onto cupcakes, this recipe will frost 24 cupcakes. This recipe will frost a two or three layer 8 inch cake.
- Nutritional information is for about 1 cup of frosting.
I’m going to use this icing for an 8 in round. Will the cake need to be refrigerated with the icing if I’m not using it till the following day?
For best results, I would recommend refrigerating the cake and icing!