Cookies and Cream Buttercream Frosting
Oreo cookies lovers will fall in love with this cookies and cream buttercream frosting. This Oreo buttercream frosting is smooth, creamy, packed with Oreo cookies crumbs, and is perfect for cakes, cupcakes or your favorite Oreo desserts.
Ingredients for Cookies and Cream Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Salt – A pinch of salt balances the sweetness of the frosting.
- Heavy cream – Heavy cream or heavy whipping cream makes the buttercream smooth and creamy.
- Oreo cookie crumbs – Use a food processor to grind the Oreo cookies into very fine crumbs. The finer, the better. For this recipe, you will need about 10 cookies.
Tools & Supplies
How to Make Cookies and Cream Buttercream Frosting
- Cream 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 and salt and mix until the ingredients are incorporated. While mixing on low speed, drizzle in the heavy cream.
- Whip the buttercream: Whip the buttercream on medium speed for 2 to 3 minutes until smooth and creamy. 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 vanilla buttercream 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 Oreo frosting recipes 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 cakes, cupcakes, or whoopie pies. It is also delicious on red velvet or vanilla cakes or cupcakes.
Other Recipes You Will Love
- Cookies and cream cupcakes
- Oreo brownies
- Oreo chocolate chip cookies
- Cookies and cream whoopie pies
- Cookies and cream cake
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Cookies and Cream Buttercream Frosting
Yield: 5 cups
Oreo cookies lovers will fall in love with this cookies and cream buttercream frosting. This Oreo buttercream frosting is smooth, creamy, packed with Oreo cookies crumbs, and is perfect for cakes, cupcakes or your favorite Oreo desserts.
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 1 tbsp (13 g) vanilla extract
- ½ tsp (0.5 tsp) salt
- ¼ cup (60 ml) heavy cream
- 1 cup (100 g) Oreo cookie crumbs approximately 10 cookies
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. 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 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.
Can salted butter be used and if so what in the recipe changes?
Yes, you can use salted butter. I would just omit the additional salt.
Hello, do you use just the cookie part of the oreo or also the inside cream?
Hi Jamie! I always use the whole Oreo cookie for this recipe!