Today I’m sharing an easy recipe for the BEST Oreo Buttercream frosting! I love buttercream, and I love Oreos. So, naturally I’m head over heels for this heavenly combination of the two!
We think that you’re going to love it too. Just grab some chocolate cakes or cupcakes & let’s start mixing up a little deliciousness.
How to Make Oreo Buttercream (also known as Cookies and Cream Frosting)
- Cream the slightly softened butter and add the vanilla
- Add half of the powdered sugar and most of the milk. Mix at medium speed until the powdered sugar is incorporated.
- Next, add the remaining powdered sugar and milk and mix at medium speed for a few more minutes. I like to slow down the mixer for the last couple of minutes to reduce air pockets. What you have at this point is beautiful vanilla buttercream!
- Now it’s time to crush the Oreos. We use a food processor or bullet blender to really finely chop the cookies. This is because coarsely chopped Oreos have a way of clogging up piping tips or making it much more difficult to smoothly frost a cake.
- Don’t even think about removing the cream from the Oreos before crushing. Well, you could, but save yourself a bunch of time by skipping this step! We were so happy to find in our experimenting that crumbs made from the whole Oreo didn’t show any sign of cream–no clumps or lumps. Hooray!
- If you down feel like dragging out your food processor, just grab a ziplock bag, fill with Oreos, and hammer away with a rolling pin. It’s really effective and a great stress reliever too! ;0) – (putting the bag of Oreos on top of a dish towel or pot holder before beating will make it less noisy) ;0)
- Next, it’s time to fold the Oreo crumbs into the buttercream and let the magic happen!
- As always, if your buttercream is too thick, you can add a little more of your milk. If your buttercream is too thin, add a little more powdered sugar.
A few more Tips for Oreo Buttercream Frosting
- Oreo buttercream makes a perfect frosting and filling, and is amazing when paired with chocolate cakes and cupcakes! When the Oreos are crushed finely, it is perfectly spreadable and pipes beautifully.
- If you’d like to use this Oreo buttercream as a filling for cupcakes, load it into a disposable piping bag, snip the end away, insert halfway into a cupcake, and squeeze for just a few seconds to fill. Then frost as usual!
- This Oreo buttercream recipe is based on our popular Classic Vanilla Buttercream frosting and it will develop a slight crust which is helpful if you like to smooth your frosting using the Viva Paper towel method.
- After mixing up your frosting, you’ll want to cover the bowl with plastic wrap or a damp paper towel until you are ready to use it. If it is exposed to air, it will develop a light crust while still in the bowl.
- This frosting is safe at room temperature for 1-2 days, or you can refrigerate even longer. The frosting becomes firm when chilled due to the butter in the recipe and so you’ll want to remove any frosted cakes or cupcakes from the refrigerator a couple of hours or so before serving. You can also freeze this buttercream in an airtight container for up to 3 months.
Enjoy the recipe!
**For a Softer Buttercream with a much lighter crust, I cut the amount of sugar from 6 cups to 4 cups, and cut the milk from 1/4 cup to 3 tablespoons, and cut the salt to 1/4 teaspoon. This lighter consistency of buttercream works great with cupcakes or cakes that don’t require the Viva method of smoothing.
If you love Oreos, you will love our Oreo Cake! Chocolate cake layers with ganache and Oreo Buttercream Frosting. Find there recipe here!: Oreo Cake Recipe
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- 2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it's shape
- 7 cups (690-805 grams) powdered sugar (depending on desired consistency. More sugar=more crusting). If you prefer a frosting that crusts less, see our note at the bottom of the recipe.
- 2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
- 1/4 c. (60g) whole milk or more if needed
- 1/2 teaspoon salt (3g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
- Oreos- We used about 10 crushed Oreos for this recipe but use however many you'd like!
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Crush the Oreos. We used a food processor for a finer crumb so that the frosting would spread more easily. You can also place them in a Ziplock bag and crush with a rolling pin.
- Fold Oreos into your buttercream.
- This recipe can be doubled or halved.
- Yields approximately 4 1/2 cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
- Can be frozen in air tight container for at least three months . Thaw on countertop.
- If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.
- **For a Softer Buttercream with a much lighter crust, I cut the amount of sugar from 6 cups to 4 cups, and cut the milk from 1/4 cup to 3 tablespoons, and cut the salt to 1/4 teaspoon. This lighter consistency of buttercream works great with cupcakes or cakes that don't require the Viva method of smoothing.