Oreo Frosting

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Made with silky vanilla buttercream frosting and crushed Oreos, this Oreo frosting is the perfect blend of chocolate cookie and cream flavor!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 395kcal

Author: Katalin Nagy

Equipment

Stand mixer

Ingredients

Oreo Buttercream Frosting

226 g Unsalted butter 82% fat content European-style butter, use it softened
300 g Powdered sugar sifted
120 g Oreo crushed into fine crumbs
1 tablespoon Vanilla extract
¼ teaspoon Salt
3 tablespoons Heavy cream 36% fat content

Metric - US Customary

Instructions

First, bring your butter to room temperature. Buttercream can only be prepared with softened butter, neither cold nor too hot (i.e. melted butter) will work.
Make the Oreo crumbs by either pulsing the cookies in a food processor or by putting them in a zip bag and beating them with a rolling pin.
Prepare a stand mixer with a paddle attachment. Alternatively, use your electric hand mixer.
Cream the room-temperature butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
Add in the powdered sugar tablespoon by tablespoon on low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume. Then, add the crushed oreos and whip it for another minute.
Then, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
This Oreo buttercream frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoon at a time).
Note that the buttercream texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.

Notes

The recipe above is enough to frost 12 cupcakes generously.

To frost cakes, you will need approximately 2x for a 6-inch cake, 2.5x for a 7-inch cake, and 3x for an 8-inch cake (depending on how much frosting vs. sponge ratio you prefer on your cakes and whether you are using any other filling in between the layers).

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Use high fat (36%) heavy cream and good quality high fat (82%) butter for making buttercream.
Alternatively, the recipe can be made with high fat vegan butter and vegan cream, however, the taste will be different vs using dairy products.
It is key to use high quality vanilla for the best flavor, feel free to try my homemade vanilla extract.
You can try the recipe with any other hard biscuits eg. Biscoff cookies.

Technique notes:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
The temperature and texture of the butter are key when making buttercream. Wait until it is soft, however, avoid last-minute microwaving.
When adding the powdered sugar, reduce the speed of the mixer to avoid creating a huge powder sugar or cocoa powder cloud.
Make sure that the Oreo crumbs are fine and that there are no visible big chunks left. This is important so later you will be able to pipe the cream out of a nozzle tip.
I recommend the paddle attachment to avoid unnecessary air bubbles. To get your buttercream fully silky, without air bubbles, mix the cream at the end by hand with a rubber spatula for a few minutes.

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