Oreo Frosting Recipe

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Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing!

Try other tasty frosting recipes: Peanut Butter Frosting or our favorite Chocolate Buttercream Frosting.

Image of a cupcake with Oreo Frosting ready to be served

Oreo Frosting Recipe

Want to make your cakes and cupcakes ridiculously good? Yes, cream cheese frosting and vanilla frosting are incredible, but have you tried Oreo frosting?

As an Oreo lover, this frosting is one of my favorites: thick, buttery, sweet, and packed to the brim with Oreo deliciousness.

Bonus: making your own frosting is also super easy. Just a few ingredients and simple steps, and you’re all set. It’s perfect for boosting a vanilla cake, making cake mix cupcakes pop, or just eating straight from the bowl (no judgment here).

Ingredient shot-- image of all the ingredients used in this recipe

Creamy Oreo Frosting Ingredients

Creating the perfect Oreo Frosting starts with the right ingredients. Here’s what you’ll need to whip up this delicious topping:

  • Oreo cookies: Stick to classic chocolate and vanilla flavor for this frosting. Skip Double Stuf or flavored varieties. Fine crumbs are key for smooth frosting.
  • Butter: Room temperature butter ensures everything blends smoothly.
  • Powdered sugar: The sweet backbone of the frosting.
  • Vanilla extract: Grab pure extract for deep, rich flavor.
  • Heavy whipping cream: Cold cream adds creaminess and adjusts the frosting’s thickness just right.
  • Salt: A pinch enhances sweetness and rounds out the flavors.


Powdered sugar and confectioners’ sugar are almost the same, but confectioners’ includes cornstarch to avoid caking. Despite this, most call it powdered sugar regardless.

Process shots of Oreo Frosting-- images of the butter being creamed together and the powdered sugar being mixed through

How To Make Creamy Oreo Frosting

  1. Prep Your Butter: Start with butter at room temperature—not too soft or melted.
  2. Crush Oreos: Blend whole Oreos into fine crumbs.
  3. Cream Butter: In a mixer, beat the butter on low until creamy.
  4. Add Sugar: Slowly mix in powdered sugar, scraping the bowl as needed.
  5. Mix in Oreos: Add the Oreo crumbs, vanilla extract, and salt. Begin with a small amount of cream, mixing well.
  6. Adjust Consistency: If needed, add more cream a teaspoon at a time to get the right thickness.
  7. Taste Test: Adjust salt to balance sweetness if desired.
  8. Frost: Check out the section below for how ways to use the frosting!

How To Use Oreo 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 — chocolate or vanilla.
  • 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.


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!

Process shots-- images of the Oreos being blended and added into the mix along with salt and vanilla

Oreo Frosting Tips

Here are some tips to ensure your Oreo Frosting turns out perfectly every time:

  • 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.

Images of the Oreo Frosting in the bowl and on a cupcake

Butter Prep 

Properly softened butter is key for smooth, creamy Oreo Frosting. 

Ideal Temperature: Aim for butter at 65-70°F (18-21°C) for creamy frosting. Check with:

  • Finger Test: It should indent without your finger going through.
  • Slice Test: Slices should cut with resistance but keep their shape.
  • Thermometer: Ensure it’s between 65-70°F (18-21°C).

Quick Softening:

  • Cut into Pieces: Slice into small chunks for faster softening in about 15-20 minutes.
  • Warm Glass Method: Heat a glass with hot water, empty, dry it, and cover the butter to soften.
  • Microwave Method: Use 8 seconds on 10% power, being careful not to melt it.

Overhead image of a bowl of Oreo Frosting


Oreo Frosting Storage

  • Store leftover 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:

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Oreo Frosting (Cookies and Cream Frosting)

5 from 1 vote
Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing!
Print Recipe

Oreo Frosting (Cookies and Cream Frosting)

5 from 1 vote
Oreo Frosting: Creamy, buttery, sweet, and packed with Oreos—this frosting turns any dessert from good to amazing!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword cookies and cream frosting, oreo frosting
Prep Time 25 minutes
Total Time 25 minutes
Servings 12 cupcakes (Note 1)
Chelsea Lords
Calories 330kcal
Cost $5.16


  • Stand mixer and paddle attachment or electric hand mixer and a large bowl


  • 1 cup Oreo crumbs (~10 Oreo cookies)
  • 1 cup (16 tbsp) unsalted butter, at room temperature (Note 2)
  • 3 cups powdered (confectioner's) sugar (Note 3)
  • 2 teaspoons pure vanilla extract
  • 2 to 4 tablespoons heavy whipping cream
  • ¼ teaspoon fine sea salt


  • BUTTER: Start with room-temperature butter. It should be soft but not melted (See Note 2).
  • BLEND OREOS: There's no need to separate the cookie from its filling - just toss the entire Oreo cookie into a powerful blender or food processor and pulse until you have 1 cup of fine crumbs.
  • BUTTER: Add room temperature butter to your stand mixer with the paddle attachment (or in a large bowl if using an electric hand mixer.) Mix at low speed until creamy. Avoid whipping.
  • ADD POWDERED SUGAR: Gradually add the powdered sugar, about ½ 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. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
  • FINISHING: Add in the Oreo crumbs, vanilla extract, and salt. Keep the mixer on low speed and gradually add in the heavy cream (starting with 2 tablespoons). Mix until the cream is combined with the other ingredients.
  • ADJUST: If you find the frosting to be too thick, add an additional teaspoon of heavy cream, one at a time. Continue this process 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.
  • ENJOY: Once ready, spread or pipe the frosting onto completely cooled cupcakes or cake.

Recipe Notes

Note 1: Frosting quantities: This recipe makes enough to frost a 9x13-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: Butter should be soft but not melted. If it's too soft or melted, the frosting could turn out too loose. If the butter is too cold or hard, it will be difficult to properly mix with the other ingredients and could create lumps. Room temperature butter should still feel cool to the touch, hold its shape, but yield to slight pressure. (See post for how to soften butter quickly if needed.)
Note 3: Powdered sugar: Ensure the measuring cups are fully filled with powdered sugar and use the back of a kitchen knife to level off the top when measuring for this recipe.
Nutrition information is for one serving, based on 12 servings per batch of frosting.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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