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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.

Closeup of Oreo frosting to show texture
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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!

Overhead view of ingredients for Oreo frosting

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. 

4 photos showing process of making Oreo frosting

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. 

Spoonful of thick Oreo frosting

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.
Cupcake topped with Oreo frosting and Oreo cookie

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:

Whole cake with Oreo frosting

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.

Slice of cake with Oreo frosting
Closeup of Oreo frosting to show texture
4.08 from 50 ratings

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Oreo Frosting

By: Beth
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 cups
This homemade Oreo frosting is easy to make and so much better than store-bought!


  • 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


  • 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.


  • 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.


Calories: 1326kcal | Carbohydrates: 111g | Protein: 3g | Fat: 100g | Saturated Fat: 62g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 4g | Cholesterol: 257mg | Sodium: 325mg | Potassium: 100mg | Fiber: 1g | Sugar: 99g | Vitamin A: 3005IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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  1. 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?