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This Oreo frosting is thick, creamy, and packed with real cookie crumbs. It comes together in about 10 minutes with no special skills required, and it works beautifully on cupcakes, cakes, brownies, or honestly just eaten by the spoonful.
I have made a lot of Oreo frostings, and the biggest problem with most of them is texture. They either come out grainy from too much powdered sugar, or they are so soft they slide right off the cake. This one hits the right balance because the cream cheese does real work here. It adds just enough tang to keep the sweetness in check, and it gives the frosting a stable, creamy body that holds its shape without going stiff. The other thing that makes this recipe work is the crumb size. You want finely crushed Oreos, not chunky pieces. Fine crumbs blend into the frosting so every bite has that cookie flavor, and they will not clog your piping tip. You can still see the bits of cookie throughout, which is exactly how it should look.
If you love Oreo’s like I do, my No-Bake Oreo Dessert is another great Oreo recipe to have on hand.
Key Ingredients
Here is what you need to make this frosting, and a few notes on why each one matters.
- Unsalted butter, softened: The base of the frosting. Make sure it is fully at room temperature before you start. Cold butter will not blend smoothly.
- Cream cheese, softened: This is what keeps the frosting from being too sweet and gives it that stable, creamy texture. Use full-fat, brick-style cream cheese — not the tub kind. Like the butter, it needs to be fully softened first.
- Pure vanilla extract: Just a small amount, but it makes everything taste homemade.
- Powdered sugar, sifted : Sifting takes 30 extra seconds and keeps the frosting smooth. Add it in additions rather than all at once.
- Heavy cream: Added gradually to control the consistency. A little more makes it softer; a little less keeps it firm.
- Oreo cookies, crushed into fine crumbs: Fine crumbs blend into the frosting and pass through a piping tip. A few pulses in a food processor or a quick crush in a zip bag works perfectly.
How to Make Easy Oreo Frosting
Step 1: Beat the butter, cream cheese, and vanilla. Using a stand mixer with the whisk attachment or a handheld mixer and a medium bowl, beat the softened butter, softened cream cheese, and vanilla on medium-high speed for 2 to 2½ minutes until smooth and fluffy.
Step 2: Add the powdered sugar and cream. Lower the mixer speed to medium-low. Add the powdered sugar 1½ cups at a time, alternating with 1 tablespoon of heavy cream after each addition. If the frosting seems a little too soft, add an extra ½ cup of powdered sugar to firm it up.
Step 3: Mix until smooth. Keep mixing until the frosting is completely smooth and creamy with no streaks.
Step 4: Fold in the crushed Oreos. Gently fold in the finely crushed Oreo crumbs until evenly distributed. Do not overmix at this stage. If you are not using the frosting right away, or your kitchen is warm, refrigerate it until you are ready.
How to Store Oreo Frosting
Store leftover frosting in an airtight container in the refrigerator for up to 7 days. When you are ready to use it, let it come to room temperature for 20 to 30 minutes, then re-whip for 15 to 30 seconds until smooth and pipeable again. Do not try to pipe it cold.
To freeze, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
More Oreo Recipes You Will Love
Oreo Frosting
Ingredients
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened to room temperature
- 2 teaspoons pure vanilla extract
- 5 cups powdered sugar sifted
- 3-4 tablespoons heavy cream
- 8 Oreo chocolate sandwich cookies crushed into fine crumbs
Instructions
- Using a stand mixer fitted with a wire whisk attachment or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, softened cream cheese and vanilla for 2-2½ minutes or until smooth and fluffy.1 cup unsalted butter, 8 ounces cream cheese, 2 teaspoons pure vanilla extract
- Lower the mixer speed to medium-low. Add the powdered sugar 1 ½ cups at a time. Alternate adding 1 tablespoon of heavy cream after each addition of powdered sugar. (You can add an extra ½ cup of powdered sugar if the frosting is a bit too soft)5 cups powdered sugar, 3-4 tablespoons heavy cream
- Continue mixing until the frosting is smooth and creamy.
- Fold in the crushed Oreos. (It’s very important that the cookies are finely crushed, especially if you are piping the frosting. Large clumps of cookie will be a problem when you are piping the frosting) If you are not using the frosting right away, or if your kitchen is especially warm, you will need to store the frosting in the refrigerator until you are ready to use the frosting.8 Oreo chocolate sandwich cookies
- When ready to use after refrigeration, bring to room temperature for 20–30 minutes, then re-whip for 15–30 seconds until fluffy.
Jenn’s Notes
- Store leftover frosting in an airtight container in the refrigerator for up to 7 days. Before using, let it sit at room temperature for 20–30 minutes, then re-whip for 15–30 seconds until smooth and easy to pipe. Avoid piping it while it’s still cold.
- To freeze, place the frosting in a freezer-safe container and store for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
