Cookies and Cream Frosting is creamy, buttery, sweet, and packed with Oreos—turning any dessert from good to amazing!
author’s note
Cookies and Cream Frosting That Tastes Like Oreo Filling!
A few weeks back I had this idea I couldn’t shake: what if the center of an Oreo were frosting? That one thought sent me straight into testing mode, and it didn’t take long to realize a full cookies and cream frosting was the real answer.
It has quickly become the best part of any cake or cupcake I put it on, and honestly, half the time me and my kids eat it straight from the bowl before it even makes it onto anything.
The bonus is how simple it is to whip up. Just a few ingredients and you’ve got the frosting that turns any dessert into something special. Whether you spread it on a cake or pipe it on cupcakes, it makes everything taste amazing.
Here’s What’s In It!
| Ingredient | Notes |
|---|---|
| Oreo cookies | Stick to classic chocolate and vanilla. Skip Double Stuf or flavored varieties. Blend into fine crumbs for smooth frosting. |
| Butter | Use room temp butter so everything mixes smoothly. |
| Powdered sugar | The sweet backbone of the frosting. |
| Vanilla extract | Use pure extract for deeper, richer flavor. |
| Heavy whipping cream | Cold cream adds creaminess and helps adjust thickness. |
| Salt | A small pinch enhances sweetness and balances the flavor. |
How To Make Cookies And Cream Frosting
- Blend Oreos into fine crumbs.
- Beat butter until creamy.
- Add powdered sugar gradually.
- Mix in vanilla, salt, and Oreo crumbs.
- Add heavy cream to reach the perfect thickness.
- Spread or pipe onto fully cooled desserts.
How To Use Cookies And Cream Frosting
This Oreo Frosting is super versatile. Here are some of my favorite ways to use it:
- Cakes and Cupcakes: Perfect for topping or piping on cakes or cupcakes.
- Cookies: Great as a filling to make sandwich cookies.
- Brownies: Add a layer on top for a tasty treat.
- Whoopie Pies: Use it as a creamy filling.
- Parfaits/Trifles: Layer with cake, cookies, or brownies for a rich dessert.
- Ice Cream Toppings: Mix into homemade ice cream or warm and drizzle over the top.
- Dips and Spreads: Great for dipping snacks like pretzels, marshmallows, or vanilla wafers.
Quick Tip
I found a cool trick for filling a piping bag when I’m baking by myself. Just stick the bag in a big cup or glass and flip the top part over the edge. Fill with frosting and voila!
Cookies And Cream Frosting Tips
- Pulse Oreos to fine crumbs in a food processor or blender, filling included. This makes sure no clogging up your piping bag.
- Gradually add heavy cream to achieve the desired consistency. Start with a small amount and adding as needed.
- Scrape the bowl during mixing to ensure all ingredients are evenly incorporated.
- Avoid over-beating after adding the Oreos to prevent a grainy texture.
- Experiment with flavors, like adding mint extract and mint Oreos for a twist.
Storage
- Store leftover cookies and cream frosting in an airtight container in the fridge for up to a week or freeze for 3 months.
- Thaw (if frozen) and let it reach room temperature before re-whipping for use.
- To prep ahead, refrigerate after making. Remove from the fridge an hour before use to warm to room temperature, remixing if needed.
Use Leftover Oreos In These Recipes:
Oreo Frosting (Cookies and Cream Frosting)
Oreo Frosting is creamy, buttery, sweet, and loaded with Oreo goodness—taking any dessert to the next level!
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Blender or food processor
Ingredients
- 1 cup Oreo crumbs 10 Oreo cookies
- 16 tablespoons unsalted butter 1 cup, at room temperature, see note 2
- 3 cups powdered sugar see note 3
- 2 teaspoons vanilla extract
- 2 to 4 tablespoons heavy cream
- 1/4 teaspoon salt
Instructions
- Start with room-temperature butter. It should be soft but not melted (see note 2).
- No need to separate the cookie from its filling—just toss whole Oreo cookies into a powerful blender or food processor and pulse until you have 1 cup of fine crumbs.
- Add room-temperature butter to a stand mixer with the paddle attachment (or in a large bowl if using a hand mixer.) Mix at low speed until creamy. Avoid whipping.
- Gradually add powdered sugar, about 1/2 cup at a time, pausing the mixer each time to prevent a cloud of sugar. Keep the mixer at low speed until the sugar is fully combined with the butter. Scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
- Add Oreo crumbs, vanilla extract, and salt. Keep the mixer on low speed and gradually add heavy cream (starting with 2 tablespoons). Mix until the cream is combined with the other ingredients.
- If the frosting is too thick, add an additional teaspoon of heavy cream, one at a time. Continue until you achieve the desired thickness for your frosting. Taste the frosting and add more salt if desired, to intensify flavors or further balance the sweetness.
- Once ready, spread or pipe the frosting onto completely cooled cupcakes or cake.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: This recipe makes enough to frost a 9×13-inch cake, a 2-layer cake (8 or 9-inch rounds), 24 cupcakes, or generously frost 12 cupcakes as shown in the post photos.
Note 2: Butter should be soft but not melted—cool to the touch, holding its shape, yet slightly pliable. Too soft, and the frosting may be loose; too cold, and it could get lumpy. (Check the post for quick softening tips!)
Note 3: Ensure the measuring cups are fully filled with powdered sugar, and use the back of a table knife to level off the top when measuring for this recipe.
Nutrition Note: Nutrition information is for one serving, based on 12 servings per batch of frosting.
Storage: Keep leftover frosting in an airtight container in the fridge for up to 1 week or freeze for 3 months.
Nutrition
Serving: 1serving | Calories: 330kcal | Carbohydrates: 40g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 104mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 530IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
