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Frosting & Fettuccine

Home » Recipe Search » Frosting

Feb 20, 2023

5 Minute Fluffy Oreo Buttercream Frosting

BySam Adler
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This Oreo Buttercream Frosting recipe is easy to make and only takes 5 minutes! With step-by-step instructions, you’ll whip up a light and luscious batch of vanilla frosting speckled with crushed Oreos. It pipes like a dream, so it’s the perfect fluffy frosting for Oreo cupcakes and much more.

A cupcake with Oreo buttercream frosting swirled on top.

At the heart of this fluffy Oreo cookie frosting is classic vanilla frosting, which is exactly as it sounds: an icing made with a combination of fat (butter), confectioners sugar, and flavorings creamed together to create a stabilized spreadable dessert topping.

Even as a trained pastry chef, I wholeheartedly appreciate quick and easy recipes, so for this Oreo frosting, crushed Oreos are gently folded into homemade buttercream frosting, and that’s all there is to it!

I initially showcased this Oreo buttercream swirled on top of my Oreo cupcakes, but it’s so downright delicious that I decided it deserved a post of its own. It’s excellent on a variety of cupcake and cake flavors, cookies, and no-bake pies, it’s just like a cookies and cream frosting!

Not to mention, a dollop of this crushed cookie frosting takes this red velvet Oreo cheesecake to the next level. You could also slather this frosting all over a 6 inch chocolate cake for a party! That said, this Oreo buttercream frosting is truly something special!

WHY YOU SHOULD MAKE THIS RECIPE

  • We’re talking vanilla buttercream with crushed Oreos -what’s not to love?! This Oreo icing is guaranteed to be your new favorite.
  • It’s made with basic refrigerator and pantry ingredients you probably already have in your kitchen.
  • It’s easy to customize with other types of sandwich cookies.
  • It can be used to decorate cupcakes, cakes, and cookies -and it’s especially favored at birthday celebrations and bake sales.

INGREDIENTS NEEDED

Ingredients for oreo buttercream frosting.
  • Butter – For successful buttercream, it is essential to soften the butter so it creams well with powdered sugar. Learn how to soften butter quickly if you forgot to leave it out.
  • Confections sugar – AKA powdered sugar or icing sugar helps thicken the frosting and stabilize the texture. It’s also responsible for giving the frosting its sweet flavor. I don’t suggest using granular sugar here as it results in a gritty frosting.
  • Vanilla – Adds a hint of warming vanilla flavor and enhances the distinguishable flavor of the Oreo cream filling.
  • Cream – A splash of heavy cream, half & half, or milk helps thin out the texture in the frosting while keeping it nice and creamy.
  • Oreo cookies – Crushed Oreo is this frosting flavor’s superstar ingredient, transforming vanilla buttercream into cookies and cream buttercream.

HOW TO MAKE OREO BUTTERCREAM FROSTING

Cream butter and sugar: Add butter and powdered sugar to the bowl of your stand mixer fitted with the paddle attachment. Mix on low speed, gradually increasing the speed to medium as the mixture combines. Mix on medium speed for 1 minute.

Combine with remaining ingredients: Turn the speed back down to low, add the vanilla and cream, and mix on low-medium speed for 1 minute.

Add Oreos: Chop or crush the Oreo cookies into small pieces.Crush the cookies finely so they easily pipe through a piping tip. You can use a rolling pin to crush them or lightly pulverize them in a food processor. Be careful not to turn them into a paste! Then, mix them into the buttercream by hand until combined -and just like that, you’re ready to decorate your cake or cupcakes!

White frosting in a mixing bowl.
Make the base frosting.
Crushed oreos in a bowl of frosting.
Add the crushed Oreo Cookies.

Decorating

For these cupcakes use piping bags fitted with a large start tip or large round tip. You can also use an offset spatula or just a knife to spread the frosting on top. Don’t forget to garnish with a cookie!

TIPS FOR RECIPE SUCCESS

  • Larger pieces of Oreo will clog the piping tip, so if you’re planning to pipe the frosting, make sure the cookies are crushed into itty bitty pieces (I recommend using a food processor for this), and pipe the frosting with a large open round or star tip.
  • If the frosting is too thick, add 1 tsp cream at a time. If its too thin, add 1/2 cup powdered sugar and mix well.

STORAGE AND FREEZING

Storing: Transfer the Oreo frosting to an airtight container, and set a layer of plastic wrap on top of the icing before placing the lid on the container. If kept at room temperature, it will last for about three days. It can also be stored in the fridge for up to two weeks. Let it come to room temperature before spreading.

Freezing: To freeze this buttercream, transfer it to a freezer-safe airtight container or freezer-safe bag, and freeze for up to 3 months. Before using, thaw the frosting in the fridge overnight, then add it back to the bowl of your stand mixer and mix until its fluffiness is restored.

FAQ

How much homemade frosting does this recipe make?

This recipe makes enough frosting to pipe 12 cupcakes, fill and frost a 2-layer 8-inch round cake, or top a 9×13 inch sheet cake.

Will Oreos get soggy in frosting?

Eventually, the moisture from the frosting will cause the crushed Oreos to lose its crispy bite, so try to use the frosting as soon as possible. If you do not plan to use it within 2-3 days, it is best kept in the freezer.

Can I make buttercream with cold butter?

No! The butter must be at room temperature to cream correctly with the sugar. If it is too cold, they won’t emulsify, and you’ll end up with a clumpy mess instead of a creamy frosting. 

How do I make this sandwich cookie frosting less sweet?

If your frosting is too sweet for your taste, add a pinch of salt to balance the sweetness. Start with ¼ teaspoon and add more to taste. You can also add a bit of lemon juice or zest to cut some of the sweetness with a tart, acidic flavor.

WAYS TO ENJOY

Aside from the recipes shared above, this frosting pairs perfectly with:

  • Chocolate Loaf Cake
  • Red Velvet Cheesecake Cupcakes
  • Fluffy Chocolate Cake
A cupcake with Oreo buttercream frosting swirled on top.

5 Minute Fluffy Oreo Buttercream Frosting

This Oreo Buttercream Frosting recipe is easy to make and only takes 5 minutes! With step-by-step instructions, you'll whip up a light and luscious batch of vanilla frosting speckled with crushed Oreos. It pipes like a dream, so it's the perfect fluffy frosting for Oreo cupcakes and much more.
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Course: Frosting
Cuisine: American
Diet: Kosher
Keyword: fluffy oreo frosting, oreo buttercream frosting, oreo cookie frosting, oreo frosting
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 cupcakes
Calories: 292kcal
Author: Sam Adler

Ingredients

  • 1 cup butter softened 227g
  • 3 cups confectioners sugar 360g
  • 1 teaspoon vanilla extract
  • 2 teaspoons half and half cream or milk
  • 8 Oreo cookies chopped small

Instructions

  • Add the 1 cup butter and 3 cups powdered sugar into the bowl of a stand mixer fitted with the paddle attachment.
  • Mix on low speed working up to medium as the mixture combines. Mix on medium for 1 minute.
  • Change the speed to low and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on low-medium speed for 1 minute.
    White frosting in a mixing bowl.
  • Chop the oreos into small pieces.
  • Add the Oreos into the buttercream and mix by hand until combined.
    Crushed oreos in a bowl of frosting.
  • Frost this frosting over oreo cupcakes.
    A cupcake with Oreo buttercream frosting swirled on top.

Notes

Make sure to chop the Oreo’s really small or pulse them lightly in a food processor if you plan on piping the frosting. If the Oreo chunks are too big they will get stuck in the piping tip. 

Nutrition

Nutrition Facts
5 Minute Fluffy Oreo Buttercream Frosting
Amount Per Serving (1 portion)
Calories 292 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 154mg7%
Potassium 25mg1%
Carbohydrates 36g12%
Fiber 0.2g1%
Sugar 33g37%
Protein 1g2%
Vitamin A 476IU10%
Vitamin C 0.01mg0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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