This chocolatey Oreo cookie frosting whips up fast with only 5 ingredients!

Oreo buttercream frosting has the same rich and creamy texture as vanilla buttercream but with a crush of chocolate Oreo cookies for a fun new twist.

Ingredients in Oreo Frosting

Cookies: No need to buy the name brand! Simply crush them into fine crumbs in a food processor, or place them in a zippered bag and crush them with a rolling pin.

Butter: Go for real butter over any substitutions for the best results and be sure it’s at room temperature so it blends faster.

Sugar: Use powdered sugar for the best texture.

Variations

• Add some room-temperature cream cheese in Step 3 for an extra thick and creamy Oreo frosting.
• Celebrate the holidays by adding food coloring; red or pink for Valentine’s Day, green for St. Patrick’s, and orange for Halloween.
• Other yummy cookies like Nilla Wafers and Nutter Butters will make tasty frosting as well.

How to Make Oreo Frosting

This chocolatey cookie frosting whips up fast with only 5 ingredients!

1. Pulse Oreo cookies in a food processor to fine crumbs.
2. Beat butter until light and fluffy, add powdered sugar until combined.
3. Add vanilla, cookie crumbs, and a pinch of salt (recipe below).
4. Mix in heavy cream and beat on high speed until the desired consistency is reached.

Leftover Oreo Frosting?

Classic buttercream frostings like this will last 5-7 days in an airtight container in the fridge and in the freezer for up to 3 months in zippered bags. Simply whisk it up with a little extra vanilla extract to refresh the flavors and you’re good to go!

Did you make this Oreo Frosting recipe? Leave a comment and rating below!

Oreo Frosting

Oreo frosting is a rich, creamy topping packed with crushed Oreo cookies, perfect for adding a delicious twist to your favorite desserts.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Cook ModePrevent your screen from going dark

• Add the Oreo cookies to a food processor and process until they form fine crumbs.

• In a large bowl, beat butter with a hand mixer until light and fluffy, 2-3 minutes.

• Add powdered sugar, one cup at a time, until combined.

• Beat in vanilla extract, cookie crumbs, and a pinch of salt. Add the cream a little at a time, and continue beating on high speed until light and fluffy. Continue adding cream until desired texture and firmness is reached.

There is no need to remove the creme filling in the Oreos. Process just until they form fine crumbs.  Don’t process them too much or they will become cookie butter.
The recipe will frost 12 cupcakes.

Calories: 290 | Carbohydrates: 32g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 42mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 510IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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