Get ready to indulge in the most irresistible frosting you’ve ever tasted! This Oreo Frosting recipe is a game-changer that’ll have you licking the spoon and dreaming about your next baking project. It’s incredibly easy to whip up and perfect for adding a touch of creamy, cookies-and-cream magic to your favorite cakes and cupcakes.
Why You’ll Love This Recipe
- Cookie Bliss: Imagine the classic Oreo flavor transformed into a silky, spreadable frosting. It’s pure heaven!
- Versatile: This frosting pairs beautifully with chocolate, vanilla, or even funfetti cakes.
- Quick and Easy: You’ll have this whipped up in no time, making it perfect for last-minute baking adventures.
- Crowd-Pleaser: Watch faces light up when you reveal the secret ingredient in your frosting!
Ingredients You’ll Need
- Oreo cookies: The star of the show, providing that iconic cookies-and-cream flavor.
- Unsalted butter: The base of our frosting, ensuring a rich and creamy texture.
- Vanilla extract: A touch of vanilla enhances the overall flavor profile.
- Salt: Just a pinch to balance the sweetness.
- Powdered sugar: For sweetness and structure in the frosting.
- Heavy cream: To achieve the perfect consistency.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Mint Chocolate: Add a drop of peppermint extract for a cool twist.
- Double Chocolate: Use chocolate Oreos for an extra cocoa kick.
- Peanut Butter: Swap a few Oreos for peanut butter cookies for a nutty flavor.
- Birthday Cake: Use birthday cake flavored Oreos for a festive touch.
How to Make Oreo Frosting
Step 1: Crush the Cookies
Pulverize those Oreos into fine crumbs. A food processor works wonders here, but don’t fret if you don’t have one – a good old zip-top bag and rolling pin will do the trick!
Step 2: Cream the Butter
Beat that butter until it’s smooth and creamy. This is the foundation of your frosting, so give it some love!
Step 3: Add Dry Ingredients
Mix in the vanilla, salt, and half the powdered sugar. Start slow to avoid a sugar cloud explosion!
Step 4: Cream It Up
Add a splash of heavy cream and the rest of the sugar. Beat until you’ve got a light, fluffy cloud of deliciousness.
Step 5: Oreo Magic
Now for the best part – fold in those Oreo crumbs! Mix until you’ve got a beautiful speckled frosting.
Pro Tips for Making the Recipe
- Use room temperature butter for the smoothest frosting.
- Don’t overbeat after adding the Oreo crumbs – you want some texture!
- Adjust the consistency with tiny amounts of cream if needed.
How to Serve
This frosting is the perfect companion for:
- Chocolate cupcakes
- Vanilla sheet cakes
- As a filling for sandwich cookies
- Straight from the bowl (we won’t tell!)
Make Ahead and Storage
Storing Leftovers
Keep this frosting in an airtight container in the fridge for up to a week. Let it come to room temperature before using.
Freezing
Yes, you can freeze it! It’ll keep for up to 3 months. Thaw in the fridge overnight before use.
Reheating
No need to reheat – just let it come to room temperature and give it a good stir.
FAQs
Can I use low-fat Oreos?
Sure can! The flavor might be slightly different, but it’ll still be delicious.
How many cupcakes will this frost?
This recipe makes enough to generously frost about 24 cupcakes or a 9-inch layer cake.
Can I make this without a stand mixer?
Absolutely! A hand mixer will work just fine, or even a whisk and some elbow grease if you’re up for a workout.
Is this frosting too sweet?
It’s definitely on the sweet side, but the Oreos add a nice balance. Feel free to adjust the sugar to your taste.
This Oreo Frosting is a surefire way to elevate your baking game. It’s so good, you might find yourself making cakes just as an excuse to whip up another batch! So go ahead, give it a try – your taste buds will thank you!
Print
Dreamy Oreo Frosting Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 3 cups 1x
- Category: Desserts
- Method: Blending
- Cuisine: American
Description
Indulge in the perfect blend of creamy and crunchy with this delectable Oreo Frosting recipe. This rich, velvety buttercream is infused with crushed Oreo cookies, creating a heavenly topping for cakes, cupcakes, and more. Easy to make and irresistibly delicious, this frosting will elevate any dessert to new heights of flavor and texture.
Ingredients
- 10 Oreo cookies (115g)
- 1 cup unsalted butter, softened (226g)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar, sifted (360g)
- 1 to 2 tablespoons heavy cream
Instructions
- Prepare Oreo crumbs
In a food processor, process the Oreo cookies until they become very fine crumbs. Alternatively, place the cookies in a zip-top plastic bag and crush them finely using a rolling pin. - Cream the butter
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 2 minutes until creamy and smooth. - Add initial ingredients
Incorporate the vanilla extract, salt, and half of the powdered sugar into the creamed butter. Beat on low speed for 30 seconds, just until combined. - Mix in remaining ingredients
Add 1 tablespoon of heavy cream and the remaining powdered sugar. Beat on low speed for 30 seconds until combined, then increase the speed to medium and beat for 2 minutes until the mixture becomes light and fluffy. - Incorporate Oreo crumbs
Add the pulverized Oreos to the buttercream and beat on medium speed for 30 seconds to 1 minute until well combined. If the frosting appears dry, add the remaining heavy cream, 1 teaspoon at a time, mixing to achieve the desired consistency.
Notes
- For best results, use room temperature butter. Set it out about an hour before starting the recipe.
- Substitute whole milk or half-and-half for heavy cream if needed.
- Garnish cakes or cupcakes with additional crushed Oreos or half an Oreo cookie for added visual appeal.
- Store leftover frosting in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
