Cookies and cream buttercream frosting is irresistible to Oreo cookie lovers! A smooth and creamy vanilla buttercream with Oreo crumbs creates the perfect cookies and cream flavor. Pair this cookies and cream frosting with chocolate layer cake, chocolate cupcakes, or whoopie pies!
Ingredients for Cookies and Cream Buttercream Frosting
- Unsalted butter: Room temperature unsalted butter.
- Powdered sugar: No need to sift unless your powdered sugar is lumpy.
- Salt: A bit of salt enhances the flavor of the buttercream and contrasts the sweetness.
- Vanilla extract: Vanilla extract adds great flavor.
- Heavy cream: Heavy cream or heavy whipping cream makes the buttercream light, fluffy, and smooth.
- Chocolate sandwich cookies: Use your favorite brand of chocolate sandwich cookies. Can’t go wrong with a classic Oreo cookie to make the best Oreo frosting! Use a food processor to grind the cookies into fine crumbs. No need to remove the cream filling. For this recipe, you will need about 12 cookies!
How to Make Cookies and Cream Buttercream Frosting
To make the Oreo buttercream frosting, I recommend using a stand mixer for the best results. You can use a paddle attachment or a whisk attachment based on your personal preference. If you do not have a stand mixer, you can also use an electric hand mixer.
- Whip the room temperature butter for about 5 minutes until light, fluffy, and pale in color.
- Add the powdered sugar in two parts, mixing in between each addition.
- Add vanilla extract and salt and continue to mix on low until combined.
- Slowly drizzle in the heavy cream.
- Pulse the chocolate sandwich cookies in a food processer to make fine crumbs. Add the crushed Oreos to the buttercream. Mix on low speed until well combined.
- Turn the mixer to medium-high speed and whip the buttercream for about 3 minutes.
Cookies and Cream Buttercream Frosting Recipe Tips
Make perfect buttercream frosting
Check out my “Baking Tips” blog post on 10 Tips for Making Perfect Buttercream to get more information and tips on how to make the best buttercream frosting.
To make the best buttercream, you want the butter to be at room temperature. If the butter is too firm, it will not cream well. If the butter is too soft, the buttercream will be loose and greasy.
Whip the butter
One of the keys to making the best buttercream is whipping the butter until it is light, pale, and fluffy, before adding the other ingredients. This adds air to the butter which helps prevent the buttercream from being dense and heavy. Whip the butter for about 5 minutes, scraping the bowl every minute or so.
Chocolate sandwich cookie crumbs
Use a food processor to grind the chocolate sandwich cookies into fine crumbs. The finer the better. Large chunks of cookies will clog your piping tips and make the buttercream difficult to spread. You do not need to remove the cream filling before you pulse the cookies. For this recipe, you will need about 12 cookies.
Storing and serving
This buttercream does NOT store well for use at a later time. The cookie crumbs soften and if the buttercream is stored in the fridge or freezer and rewhipped, the cookie crumbs break down and turn the frosting a gray color. It is best to frost your cake or cupcakes right away. Once frosted, store the cake or cupcakes in an airtight container in the refrigerator for up to 5 days! The buttercream tastes best served at room temperature, so remove your cake or cupcakes about an hour before serving.
Cookies and Cream Buttercream Frosting
- Stand mixer or electric hand mixer paddle or whisk attachment
- Food processor
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt or to taste
- ¼ cup heavy cream
- 1 cup chocolate sandwich cookie crumbs approximately 12 cookies
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low until combined.
- Slowly drizzle in the heavy cream while the mixer is on low. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to high and whip for 3 minutes until the buttercream is light and fluffy.
- Pulse chocolate sandwich cookies in a food processor to make very fine crumbs. Add the cookie crumbs to the buttercream and mix until combined. Scrape the sides and bottom of the bowl to ensure everything is well mixed.