Today I’m sharing Oreo Buttercream deliciousness. I love buttercream, and I love Oreos! So, naturally I’m head over heels for this heavenly combination of the two!
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.
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.
**You’ll notice in the recipe that we used a food processor to crush our Oreos very finely. This makes piping and spreading the frosting much simpler.
However if you are using this for a filling and prefer to see actual pieces of Oreo in the frosting, then you may prefer to simply crush the Oreos more coarsely in a Zip Lock bag with a rolling pin.
Enjoy!!
Oreo Buttercream Frosting
Ingredients
- 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!
Directions
- 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.
**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
Thanks for stopping by! If you’re looking for more fabulous cake and frosting recipes, don’t miss our full collection of tried and true favorites in our Recipes Section. We also have a fabulous collection of Free Cake Tutorials in our Free Tutorials Section!
Finally, if you are interested in learning even more about cake decorating, you should consider becoming a member of My Cake School!
We are constantly adding new cake tutorials to our member video tutorial section, which contains hundreds of cake videos that we’ve made over the last eight years. We’d love to have you as a member! You can find the details here: Joining Information for MyCakeSchool.com.
Looks yummy! :)
There’s no mention of Oreos in the ingredients list above (ooops). Just wondering how much you use. Thanks
@MsGF- Thanks!!
@Joan- Hahaha that is so strange because I remember typing it out- must have not hit “update”! ;0) I found 10 crushed Oreos to be a good amount for me! Off to update the recipe! ;0)
If used as a filling under fondant, does this have to be constantly refrigerated? How long could this sit out? I am looking at several hours at a reception…
Embarrassed to ask but… do you remove the filling before crushing the Oreos?
Hi GuppyLove, there’s no need to remove the cream filling. Surprisingly, there was no sign of the cream filling after crushing the Oreos in the food processor.
Can I substitute water for the milk to comply with Cottage Food Laws?
Made this recipe today and it’s wonderful, so yummy! Thank you!
Me encanta este sitio pero quisiera tenerlos en español
i have two reciepes for oreo cake one puts shortning in the icing what is meant by this. ? the other says cool whipwhat is this ?
How long will the frosting last on the cake before refrigeration is required to keep the frosting on the cake?
Hi Rhonda, A cake frosted with this buttercream can be kept at room temperature approximately 3 days. We find that after that it begins to have an “off” taste.
Hello,
Thanks for this simple recipe ? I would like to use it on cupcakes for the new year but I don’t need that much buttercream. How can I scale down the measurements to 2-3 cups of frosting? Thanks
Hi Daisy, The buttercream recipe makes 4 1/2 cups so you could cut the measurements in half.
Thanks!