Mint Cookies and Cream Buttercream Frosting
This mint cookies and cream buttercream frosting is cool, creamy, and packed with Oreo cookie crumbs. Pair this frosting with chocolate cake, cupcakes, brownies, or whoopie pies for the ultimate mint chocolate dessert.
Ingredients for Mint Cookies and Cream Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Mint extract – Be sure to use mint extract as opposed to peppermint extract for the correct flavor.
- Salt – A pinch of salt provides some contrast to the sweetness of the frosting.
- Heavy cream – To help the buttercream become smooth and creamy.
- Green gel food coloring – Optional. A few drops of green and teal gel food coloring tints the frosting a minty green color.
- Mint Oreo cookies – Finely crushed with a food processor. You can use regular Oreo cookies.
Tools & Supplies
How to Make Mint Cookies and Cream Buttercream Frosting
- Whip the butter: Whip the room temperature butter for 5 minutes until it is light, fluffy, and pale in color.
- Add the ingredients: Add the powdered sugar and mix on low speed until well combined. Add the vanilla extract, mint extract, and salt and mix until the ingredients are incorporated. While mixing on low speed, drizzle in the heavy cream. Add a few drops of green food coloring, if desired.
- Whip the buttercream: Whip the buttercream on medium speed for 2 to 3 minutes until the frosting has a creamy consistency. Add in the Oreo cookie crumbs and mix on low speed for several minutes until the cookie crumbs are well combined with the buttercream. Scrape the sides and bottom of the bowl as needed.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Making Perfect Buttercream and How to Make Smooth Buttercream Frosting to learn simple tips and tricks to making super smooth and creamy frosting.
- Be sure that the crushed Oreos are very fine. The finer the crumbs, the smoother the frosting texture.
- I do not recommend making this frosting ahead of time. If the buttercream is stored in the refrigerator, the Oreo cookie crumbs will break down and the frosting will be gray in color. (See FAQ for more information)
- If you are piping onto cakes or cupcakes with this frosting, I recommend using piping tips that have wide teeth (Ateco 826) or round piping tips (Wilton 1A) to prevent the tips from clogging up. I do not recommend using piping tips with very fine teeth (Wilton 2D or Ateco 857) with this frosting recipe as Oreo chunks can block the openings of the tip.
Frequently Asked Questions
How should I store the buttercream?
- I do not recommend making this frosting ahead of time. If the buttercream is stored in the refrigerator, the Oreo cookie crumbs will break down and the frosting will be gray and muddy in color.
- You can make the buttercream ahead of time and add the Oreo cookie crumbs the day you plan on using the frosting. Store the mint frosting in an airtight container in the fridge for up to 2 weeks or in the freezer for 3 months. To use, bring the buttercream to room temperature, rewhip until you achieve a smooth consistency, and then stir in the Oreo crumbs.
How much frosting does this recipe make?
- This frosting recipe makes enough buttercream to frost 2 to 3 dozen cupcakes or a 3-layer 7-inch cake.
What does this frosting pair well with?
- This frosting pairs well with chocolate desserts including chocolate cakes, cupcakes, brownies, or whoopie pies.
Other Recipes You Will Love
- Mint buttercream frosting
- Cookies and cream buttercream frosting
- Mint chocolate cupcakes
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Mint Cookies and Cream Buttercream Frosting
Yield: 5 cups
This mint cookies and cream buttercream frosting is cool, creamy, and packed with Oreo cookie crumbs. Pair this frosting with chocolate cake, cupcakes, brownies, or whoopie pies for the ultimate mint chocolate dessert.
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) mint extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (60 g) heavy cream
- 1 cup (160 g) mint Oreo cookies finely ground
- 1-2 drops (1-2 drops) gel food coloring 1 drop green + 1 drop teal for a mint green color
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low speed until incorporated. Add the vanilla extract and salt and mix on low speed until combined. Drizzle in the heavy cream. Add a few drops of green and teal gel food coloring, if desired. Scrape the sides and bottom of the bowl to be sure the ingredients are well combined.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Add in the mint Oreo cookie crumbs and mix the frosting on low speed until the cookie crumbs are dispersed throughout the frosting. Scrape the sides and bottom of the bowl as needed. Mix the buttercream for several minutes on low speed to remove air bubbles.
Notes
- I do not recommend making the frosting ahead of time and storing it in the refrigerator or freezer. See FAQ in the blog post for more information and instructions.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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