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Oreo Buttercream Frosting

A creamy, slightly cookie-crunchy frosting perfect for cakes and desserts, flavored with Oreos and vanilla.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsalted butter (softened) Use unsalted butter to 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 teaspoon salt Balances the sweetness.
  • 2 tablespoons whipping cream or milk (up to 1/4 cup, optional) Adds richness and adjusts consistency.
Flavor Ingredients
  • 10-12 pieces Oreos or other sandwich cookies (finely crushed) Pulse in a food processor or crush in a zip-top bag for crunchy bits.

Method
 

Preparation
  1. 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.
  2. 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.
  3. Add the powdered sugar, salt, and vanilla. Mix on low for 30-60 seconds to avoid a mess.
  4. Once crumbly, increase the speed to medium-high and beat for 3-4 minutes until light and fluffy.
  5. Check the consistency. If thinner frosting is desired, add 1-2 tablespoons of milk or cream and mix for another minute until smooth.
  6. Finally, incorporate the crushed cookies and stir for about a minute to distribute evenly.

Notes

For serving, try piping the frosting onto cupcakes and pressing a small Oreo half on top. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.