This Oreo Frosting Recipe is silky, smooth, and just about the sultriest thing you can top a cake with! Made in just 10 minutes, this Oreo buttercream is perfect for topping cakes, cupcakes, cheesecakes, and so much more! If you love this, you will also love this Oreo Cheesecake, Oreo Cake Bars, and Oreo Pancakes.
OREO BUTTERCREAM FROSTING
As many of you know, I love frosting. I mean, would I be the grandbaby of Grandbaby Cakes if I didn’t? I adore any and all recipes that include copious amounts of creamy, sweet buttercream, just like this one! In fact, the only thing we’re talking about today is making frosting!
Homemade Oreo Buttercream is a simple way to add a unique touch to any cake or cupcake recipe. This frosting recipe tastes exactly like a classic milk soaked oreo, making for a nostalgic, delicious flavor!
OREO FROSTING INGREDIENTS
You only need six simple ingredients to pull off this recipe: oreos, butter, powdered sugar, vanilla, and heavy cream. That’s it! All of these items are pantry staples that I’m sure you’ve already got lying around so why not whip up a quick batch?
You can use both salted or unsalted butter. I chose salted because it contrasts all the sugar and balances flavor. If you’d like to use unsalted butter, I’d recommend adding in about ½ teaspoon of salt.
There are so many oreo flavor varieties! I encourage you to get creative and choose the right one for you. I love making this recipe using golden oreos for a fun twist!
HOW TO MAKE OREO BUTTERCREAM FROSTING
The best buttercream starts with room temperature butter. Not ice cold straight out of the fridge or melted in the microwave! Room temperature butter will combine with the sugar and create a stiff, smooth lift in the frosting.
Once you start mixing, allow the process to continue on high for a few minutes! It gives more lift and helps the sugar to truly dissolve into the butter allowing it to become one. It also adds more air making everything much more fluffy!
TIPS & TRICKS
- The finer you blend the oreos the creamier the texture will be. Remember you can always top your dessert with additional cookies for added crunch.
- Using the paddle attachment on your stand mixer (rather than the whisk) will incorporate more air and produce a fluffier texture.
- If you want to pipe this buttercream onto a cake or cupcakes, you’ll need it to be a very firm texture. The texture is determined by the ratio of sugar to liquid. If you want a firmer frosting, add more confectioner’s sugar. If you want a softer frosting, add more milk cream.
BEST USES FOR HOMEMADE OREO FROSTING
Use this Oreo Buttercream Recipe in the same way you’d use any other frosting! Cakes, cupcakes, cake pops, you name it and this frosting can be slathered all over it.
If you need a few recipe suggestions, check out the ones provided below:
HOW TO STORE LEFTOVER BUTTERCREAM
We don’t need all that sweet stuff to go to waste do we? Here’s a step-by-step breakdown on how to store leftover frosting:
- First transfer the leftover buttercream in an airtight container.
- Place the buttercream in the fridge for up to a week.
- When ready to use, let the frosting soften at room temperature. Re-whip in your mixer again before using.
CAN YOU FREEZE BUTTERCREAM FROSTING?
Yes! If you don’t need the full batch, or you’re a frosting addict like I am, freezing is a total game changer.
All you have to do is transfer the buttercream to a freezer safe airtight container and tuck it in the freezer. Frozen buttercream will keep for up to 2 months. I highly recommend labeling the container before storing.
Thaw first in the refrigerator overnight when ready to use, and then re-whip again before using.
MORE OF GBC’S CLASSIC FROSTING RECIPES
If you love frosting as much as I do, you’re gonna wanna go ahead and check out some of my FAVORITE spread recipes:
- 10 oreo cookies
- 1 cup salted butter room temperature
- 3 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2 tbsp heavy whipping cream
- In a food processor, or blender, pulse the oreo cookies until very fine. Set aside.
- In the bowl of a stand mixer, or using a large bowl and hand mixer, beat the butter along with ½ cup of powdered sugar. Keep adding a ½ cup at a time until all well combined.
- Scrape down the bowl and add the vanilla, heavy cream, and crushed Oreos. Mix until combined.
- If the frosting is too thick, add an additional teaspoon of heavy cream one at a time until desired thickness is achieved.
- Spread onto cake or pipe onto cupcakes.
Place the buttercream in the fridge for up to a week.
When ready to use, let the frosting soften at room temperature. Re-whip in your mixer again before using.