Oreo Frosting Recipe
This Oreo frosting is a rich, silky, smooth and fluffy cookies and cream frosting. It’s quick and easy to make in about 10 minutes or less using 5 simple ingredients. Make the best Oreo buttercream as the perfect topping for cakes, cupcakes and so much more!
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Oreo Frosting
- 1¼ cups (283 g) unsalted butter, room temperature
- 4 cups (454 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- ¼ tsp salt
- 2 - 3 tbsp (30 - 45 ml) heavy cream
- 1 cup finely crushed Oreo cookies about 8 - 9 cookies
Instructions
- Pull the butter out about 30 - 60 minutes before making the recipe.
- Cream the softened butter until smooth. This takes about 1 -2 minutes on low speed. Stop and scrape down sides of bowl as needed.1¼ cups (283 g) unsalted butter, room temperature
- Mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.4 cups (454 g) powdered sugar
- Once all the sugar has been added, mix in the vanilla extract, salt and 2 tablespoons (30 ml) heavy cream.1 teaspoon (5 ml) vanilla extract, ¼ teaspoon salt, 2 - 3 tablespoon (30 - 45 ml) heavy cream
- Beat on high for 6 - 8 minutes or until the Oreo butter cream filling is to your desired consistency.
- Once the buttercream is light and fluffy, fold in the crushed Oreo cookies to make the cookies and cream frosting.1 cup finely crushed Oreo cookies
- Prepare the frosting for topping cakes or cupcakes or to store until you are ready to use.
Notes
Store the Oreo frosting in an airtight container in the fridge for up to 5 days. When you are ready to use the Oreo buttercream, bring it to room temperature and beat again for a few minutes until it is light and fluffy again.
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