Recipe Guide:
Oreo Buttercream Frosting Recipe – A Cozy Twist on a Classic Cookie Flavor
There’s nothing quite like walking into the kitchen and smelling sweet vanilla and chocolate at once. Right away I think of my grandma’s Sunday desserts, and today I’ll show you how to make a dreamy Oreo Buttercream Frosting that brings that memory alive. This frosting is creamy, slightly cookie-crunchy, and easy enough for a weeknight project. Also, it pairs beautifully with cakes like this apple cake with cream cheese frosting that I love to bake for friends.
Why You’ll Love It
- Quick and easy to make, so you can whip it up in under 15 minutes.
- Comforting homemade flavor — like dessert hugs in a bowl.
- Made with simple ingredients you probably already have on hand.
- Great for cupcakes, sheet cakes, or even sandwich cookies.
- Always a crowd-pleaser because who doesn’t love Oreos?
Ingredients You’ll Need
- 1 cup unsalted butter (softened) — Use unsalted butter so you can control the salt.
- 1 pound powdered sugar (about 3.5–4 cups) — Sift if lumpy for a silkier finish.
- 1 teaspoon vanilla extract — Fresh vanilla smells like home.
- 1/4 tsp salt — Balances the sweetness.
- 2 tablespoons whipping cream or milk (up to 1/4 cup, optional) — Adds richness and adjusts consistency.
- 10–12 Oreos or other sandwich cookies (finely crushed) — Pulse in a food processor, or crush in a zip-top bag for crunchy bits.
How to Make It
- First, pulse the cookies in a food processor, or crush them finely in a bag. You want small crumbs and a few tiny chunks for texture.
- Next, add the softened butter to the bowl of a stand mixer or a large bowl if you’re using a hand mixer. Mix on medium to medium-high for 3–4 minutes, until the butter becomes very pale and almost buttery-white. You’ll notice it smells richer and looks lighter.
- Then, add the powdered sugar, salt, and vanilla. Mix on low for 30–60 seconds. Mix slowly so powdered sugar doesn’t puff out and make a mess.
- Once the mixture looks crumbly, increase the speed and beat on medium-high for 3–4 minutes until the frosting turns light and fluffy. It will feel airy when you lift the paddle.
- At this point, check the consistency. If you want it thinner, add a tablespoon or two of milk or cream, and then mix another minute until smooth.
- Finally, add the crushed cookies and stir for about a minute so the crumbs distribute evenly. Now your Oreo Buttercream Frosting is ready to dollop, pipe, or spread.
For a fun project, try piping the frosting onto cupcakes and then pressing a small Oreo half on top. Also, while you’re here, you might enjoy this simple Oreo dump cake to use any extra cookies.
Kitchen Tips
- Time-saver: Soften butter quickly by cutting it into cubes and letting it sit at room temperature for 20 minutes. Or microwave at 5-second bursts if you’re in a rush.
- Fix a mistake: If your frosting looks grainy or too thick, beat in a splash of cream until smooth — but add liquid slowly.
- Flavor twist: Fold in 1/2 teaspoon of espresso powder for depth, or swap half the Oreos with mint cookies for a fresh finish. For a playful treat, try mixing in chopped pumpkin Oreo balls crumbs for autumnal flair.
Serving Ideas
Spread this frosting on a classic chocolate cake, dollop it over cupcakes, or sandwich two cookies together for an elevated treat. It’s perfect for family dinners, Sunday brunch, cozy movie nights, or holiday dessert tables. For garnishes, sprinkle extra cookie crumbs, shave dark chocolate over the top, or add a few whole mini Oreos as a finishing touch. And if you want something dramatic, smear it over a warm sheet cake like this red velvet sheet cake and watch everyone beam.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 1 week. Bring to room temperature and whip briefly before using.
- Freezer: Freeze for up to 3 months; thaw overnight in the fridge, then whip to restore texture.
- Leftover idea: Make sandwich cookies by spreading the frosting between two cookies, or swirl into softened ice cream for an instant cookie shake.
FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after flavors meld. Just keep it chilled.
Q: Can I swap any ingredients?
A: Of course! Use what you have — try salted butter but reduce the added salt, or use gluten-free sandwich cookies for a GF version of Oreo Buttercream Frosting.
Q: What’s the best way to serve it?
A: I like it straight from the fridge after a quick whip, but room temperature spreads more easily.
Q: How do I know it’s perfectly mixed?
A: Look for a pale, fluffy texture and a smooth mouthfeel — and that delicious cookie aroma.
Final Thoughts
I love how a simple bowl of butter, sugar, and cookies can turn an ordinary cake into something comforting and a little bit playful. This frosting brings back small kitchen moments for me, like turning plain cupcakes into the stars of family gatherings. So next time you want a quick dessert upgrade, reach for those Oreos and make this Oreo Buttercream Frosting — then share it with the people you love.
Conclusion
For more recipe ideas and variations, check out this take on Oreo Frosting (Num’s the Word) and this beautiful version at Oreo Buttercream (Style Sweet).
Oreo Buttercream Frosting
Ingredients
Method
- Pulse the cookies in a food processor or crush them finely in a bag to get small crumbs and a few tiny chunks for texture.
- Add the softened butter to the bowl of a stand mixer or a large bowl if using a hand mixer. Mix on medium for 3-4 minutes until the butter becomes pale and almost buttery-white.
- Add the powdered sugar, salt, and vanilla. Mix on low for 30-60 seconds to avoid a mess.
- Once crumbly, increase the speed to medium-high and beat for 3-4 minutes until light and fluffy.
- Check the consistency. If thinner frosting is desired, add 1-2 tablespoons of milk or cream and mix for another minute until smooth.
- Finally, incorporate the crushed cookies and stir for about a minute to distribute evenly.
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