Quick & Easy Oreo Buttercream Frosting
This Oreo buttercream frosting is perfectly sweet with just the right amount of cookie crunch. This beginner-friendly recipe creates a smooth, creamy, and delicious Oreo buttercream that’s stable enough for tiered cakes, pipes beautifully, smoothes easily, and comes together in minutes!
INGREDIENTS FOR OREO FROSTING
- Electric Hand Mixer (affiliate) (or)
- Stand Mixer
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
- Heavy Cream or Milk
- Salt
- Oreos
- Silicone Spatula
- Measuring Spoons
- Mini Food Processor
(affiliate)
- Food Scale (Optional, but highly recommended!)
TIPS FOR OREO BUTTERCREAM FROSTING
This Oreo buttercream frosting is super easy to make, and nearly fail-proof in my opinion. But sometimes we need a little extra help, am I right? These buttercream tips will help you achieve perfectly creamy buttercream, every time!
- Butter: The butter needs be unsalted and room temperature. Unsalted butter allows control over the amount of salt added to the recipe. I’ve found the sweet spot to be about 1/2 teaspoon of salt, this will be much lower if using salted butter. If your butter is too cold, there can be small lumps of butter in your finished buttercream. If butter is too soft or melted, the consistency will be too soft and won’t be the best texture to work with! You should be able to press your finger into the butter and leave an indentation, without the butter falling apart.
- Powdered Sugar: Believe it or not, I have found it completely unnecessary to sift the powdered sugar. I have never really noticed a difference in the finished product with sifted powdered sugar as opposed to unsifted. So that being said, I choose to skip this step to save time. Of course, do whatever you prefer when it comes to sifting!
- Heavy Whipping Cream/Milk: Be careful when adding the milk or heavy cream, you can easily add too much! Start by adding the 1/2 cup the recipe calls for. If too thick, add a tablespoon of heavy cream/milk at a time, until you are happy with the consistency. If you find you’ve added too much cream, you can try adding a bit of powdered sugar, one tablespoon at a time, to help thicken it back up!
- Oreos: The easiest way to crush the Oreos is with a mini food processor
(affiliate)
. If you don’t have one, simply place the Oreos in a ziplock bag and crush them using the end of a large utensil or a wooden spoon. How finely you crush them is up to you — just keep in mind that larger chunks can make it harder to achieve a smooth, neat buttercream base when decorating.
FAQ FOR OREO BUTTERCREAM
Yes! You can make it up to 3 days ahead. Just store it in an airtight container in the fridge, then let it come to room temperature before giving it a quick re-whip to bring it back to life.
My go-to ways to crush Oreos for buttercream are using a food processor or placing them in a ziplock bag and smashing them with the end of a large utensil or wooden spoon. Either method works just fine!
Yes, you can! Pop it into an airtight container and freeze for up to 3 months. When you’re ready to use it, let it thaw overnight in the fridge, then bring it to room temp and re-whip until it’s nice and fluffy again.
It depends! If you’re using it within a day or two and your kitchen is cool, you can leave it out. Otherwise, I recommend refrigerating it and bringing it back to room temperature before re-whipping.
Absolutely! Most chocolate sandwich cookies will work just fine. Just keep in mind the flavor and texture might be a little different from classic Oreos.
Nope! A hand mixer works great too. Just make sure your butter is softened and whip it until it’s light and fluffy before adding the rest of your ingredients. I would also fold in the crushed Oreos instead of mixing with the hand mixer.
I’m finally sharing one of my best-kept secrets — the ultimate Oreo buttercream frosting! It’s the perfect match for my chocolate cake recipe, classic vanilla cake, or red velvet layer cake. Whether you’re frosting a birthday cake or topping cupcakes, this will quickly become your new go-to Oreo buttercream frosting.
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Oreo Buttercream Frosting
- Total Time: 15 minutes
Description
This Oreo buttercream frosting is perfectly sweet with just the right amount of cookie crunch. This beginner-friendly recipe creates a smooth, creamy, and delicious Oreo buttercream that’s stable enough for tiered cakes, pipes beautifully, smoothes easily, and comes together in minutes!
Ingredients
- 1 Cup Unsalted Butter
- 7 1/2 cups Powdered Sugar (see notes)
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 6–8 Tablespoons Heavy Whipping Cream (see notes)
- 1/2 cup Crushed Oreos (see notes)
Instructions
- Whip It Up! Start by adding the room temperature butter to a stand mixer, fitted with the paddle attachment. Whip the butter on a medium speed for about 1-2 minutes, scraping the sides and bottom of the bowl at least once.
- Grind em’ Up! Add the Oreos to a food processor, pulsing until finely ground. How finely you crush them is up to you — just keep in mind that larger chunks can make it harder to achieve a smooth, neat buttercream base when decorating.
- Vanilla & Salt: Add 2 tablespoons of heavy cream or milk to the butter, along with the vanilla extract and salt.
- Start Mixing! Turn mixer on medium speed until these ingredients are incorporated. This should only take about 30 seconds. Again, scrape that bowl!
- Powdered Sugar: Lower mixer speed to the lowest setting and start adding the powdered sugar in increments. Adding a tablespoon of heavy cream or milk between each.
- Mix on Low: Slightly increase the mixer speed to help mix these ingredients, but do not turn on too high or you will whip too much air into the buttercream.
- Scrape, Scrape, Scrape: Remember to scrape the sides and bottom of the mixing bowl to make sure all of the ingredients are incorporated!
- Finish Buttercream Base: Mix on low-medium until all ingredients are incorporated, at this point you should have perfectly smooth vanilla buttercream!
- Add the Oreos: Finish by adding the crushed Oreos. Pulse the mixer just a few times — be careful not to overmix! Overmixing will turn the buttercream a dirty gray color and lose those pretty cookie specks.
Notes
Powdered Sugar: 7 1/2 Cups or 1 2 lb bag of powdered sugar. I always use the full 2 lb bag!
Oreos: The easiest way to crush the Oreos is with a mini food processor. If you don’t have one, simply place the Oreos in a ziplock bag and crush them using the end of a large utensil or a wooden spoon. How finely you crush them is up to you — just keep in mind that larger chunks can make it harder to achieve a smooth, neat buttercream base when decorating.
Stiffer: For a stiffer buttercream, add less than recommended amount of heavy cream.
Ultra-Creamy: For an ultra-creamy buttercream, add a maximum of 10 tablespoons of heavy cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixed
- Cuisine: American
IF YOU LIKE THIS, YOU SHOULD TRY:
- The Best Red Velvet Cake You’ll Ever Have
- Triple Chocolate Layer Cake
- The Chocolate Buttercream Frosting You Didn’t Know You Needed
- The Only American Buttercream Recipe You’ll Ever Need
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