This easy-peasy Simple Oreo Frosting is irresistibly tasty and super velvety, creamy, and versatile. It’s perfect for decorating cupcakes and cakes for a birthday bash or adding a dollop of sweetness to your brownies and blondies—you name it, this frosting can do it! Only 6 ingredients.
Oreo-licious Frosting: The Easiest Recipe Ever!
My kids are Oreo aficionados through and through! From dunking cookies in milk to devouring Oreo-flavored everything, their love for all things Oreo knows no bounds. And who can blame them? Oreo treats are simply irresistible! Thank goodness they’re egg-free.
This easy and quick-to-make frosting is a must-have for any Oreo-loving household.
What To Love About This Recipe
- Easy to Make: Let’s kick things off with the best part – simplicity! This recipe is a breeze to whip up, no complex techniques or fancy equipment required – just pure, straightforward deliciousness.
- Simple Ingredients: We’re all about keeping it fuss-free in the kitchen, which is why this frosting boasts just six basic ingredients. Only 6 ingredients!
- Egg-Free: Got an egg allergy or simply prefer to skip them in your recipes? No problemo! This frosting is completely egg-free, ensuring that everyone can indulge in its luscious goodness without any worries.
- Versatile: One of the best things about this frosting? Its incredible versatility! Whether you’re frosting a towering birthday cake or dolloping it onto freshly baked brownies, this recipe is your go-to. Let your creativity run wild – the sky’s the limit!
- Sturdy and Holds Its Shape: Say goodbye to runny, lackluster frostings that slump and slide off your treats. Our Oreo frosting is sturdy enough to hold its shape beautifully, ensuring picture-perfect results every time. It’s like giving your desserts a delicious hug!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Confectioners’ Sugar: Also known as powdered sugar, this sweet ingredient adds sweetness and helps thicken the frosting to the perfect consistency.
- Whole Milk or Heavy Cream: We’re turning to either whole milk or heavy cream for that dreamy creaminess. Feel free to use whichever you have on hand – both will yield fantastic results!
- Vanilla Extract: A splash of vanilla extract infuses our frosting with a warm, aromatic flavor, elevating it to new heights of deliciousness.
- Salt: It helps balance the sweetness and enhances all the other flavors in the frosting. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Oreos: Last but certainly not least, the star of the show – Oreos! These iconic chocolate sandwich cookies bring their signature flavor and delightful crunch to our frosting, making it utterly irresistible.
Process Overview: How To Make Oreo Frosting Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Crush The Oreos
Place the Oreos in a food processor and pulverize them to fine crumbs.
Pro-Tip: If you plan to pipe this frosting through a piping tip, you really need to make sure your cookies are finely pulverized. Otherwise, cookie crumbs will clog your piping tip, which can be a pain. You can remove the cream between the cookies and then crush them for an even fine texture.
Step 2 – Cream Butter & Sugar
Using an electric hand mixer or a stand mixer at medium speed, beat the butter in a large bowl until smooth and creamy, for 3 to 4 minutes.
Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Step 2 – Add The Crushed Oreos
Add the crushed Oreos and whip until evenly distributed and smooth. IMPORTANT: If you want to store the buttercream for later use, I recommend not adding the crushed Oreos; add them only when you are ready to use the buttercream; otherwise, the cookies will lose their crunchiness.
Step 3 – Last Mix By Hand Before Using
Before using it on your cake or cupcakes, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.
Recipe Tips
- Smooth Frosting. If you want your Oreo Buttercream to have a smooth texture, I recommend removing the cream between the cookies and then crushing the cookies in a food processor to form fine crumbs.
- Butter. Make sure the butter is softened but not too hot. I recommend taking the butter out of your fridge about 30 minutes prior to making your buttercream. The butter should still be cold to the touch, but you’ll be able to make a slight imprint with your finger. Also, whip up the butter until it is light, fluffy, pale in color, and free of lumps. This might take up to 5 minutes.
- Confectioners’ sugar. Always sift the confectioners’ sugar. When adding the confectioners’ sugar to the creamed butter, do so gradually. This helps prevent lumps and ensures a silky-smooth frosting. Add just 1 cup of sugar at first, and mix until smooth before adding the rest of the sugar.
- Ultra-creamy. Use heavy cream instead of milk for an ultra-creamy consistency. I always use heavy cream.
- Last Mix Before Use. Give your buttercream a last mix by hand with a rubber spatula. Mixing it by hand for a couple of minutes is an arm workout, but it makes a big difference. Be sure to push the frosting against the side of the bowl to push out all that trapped air.
- Adjust Consistency. The frosting should be soft and spreadable but not runny. If the buttercream is too thick, beat in more milk, one tablespoon at a time, until the desired consistency is reached. If it is too thin, add more confectioners’ sugar, 1/4 cup at a time, until the desired consistency is reached. If the buttercream is too grainy, it may be because you need to add a bit more milk or heavy cream. I recommend adding one additional tablespoon at a time to make sure you don’t throw off the consistency of your frosting.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. For buttercream and frosting, I like to use Miyoko’s Creamery Organic Vegan Butter
- Milk: In my opinion, soy and oat milk have the best consistency and very neutral flavors. However, you can use any dairy-free milk that you prefer.
Gluten-Free: For a wheat-free version, use Gluten Free Oreo Cookie. However, keep in mind that they contain soy.
Variations & Additions
Feeling adventurous? Here are a few fun variations to try:
- Mint Chocolate Chip: Add a dash of peppermint extract to the frosting for a refreshing twist on classic Oreo flavor.
- Cookies and Cream Swirl: Reserve some crushed Oreos to swirl into the frosting for a beautiful marbled effect.
- Cocoa Powder: Amp up the chocolate factor by adding a spoonful of cocoa powder to the frosting mixture.
- Nutty Crunch: Fold in some chopped nuts like walnuts or pecans for added texture and flavor.
Uses Suggestions
Now that your frosting masterpiece is complete, it’s time to indulge! Slather it onto your favorite baked goods – think cupcakes, layer cakes, brownies, or even sandwiched between cookies for an extra special treat. The possibilities are endless!
Storing and Freezing Instructions
Oreo buttercream can be made in advance and stored, well covered, in the refrigerator for up to 5 days or in the freezer for up to 3 months. Bring the buttercream to room temperature and mix until smooth before using.
Pro-Tip: If you want to store the buttercream for later use, I recommend adding the crushed Oreos just when you are ready to use the buttercream; otherwise, the cookies will lose their crunchiness and will start melting into the buttercream.
Frequently Asked Questions
While margarine can technically be used as a substitute for butter, I recommend sticking with butter for the best flavor and texture. If you are concerned about dairy, you can use dairy-free butter. Pick a good-quality one that comes in blocks.
Absolutely! This frosting can be made ahead of time and stored in the refrigerator until ready to use. Just be sure to let it come to room temperature and stir it well before frosting your treats.
While you can use reduced-fat milk, keep in mind that it may result in a slightly less creamy frosting. Heavy cream will yield the richest, creamiest results, but feel free to use what you have on hand.
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Recipe Card 📖
Simple Oreo Frosting (Easy)
Ingredients
- 1 cup (230 g) unsalted butter, slightly cold
- 4 cups (480 g) confectioners’ sugar, sifted
- 2 tablespoons (30 ml) whole milk or heavy cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 teaspoon (1 g) salt
- 6 – 8 whole Oreos
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Place the whole Oreos in a food processor and pulverize them to fine crumbs.Pro-Tip: If you plan to pipe this frosting through a piping tip, you need to ensure your cookies are finely pulverized. Otherwise, cookie crumbs will clog your piping tip, which can be a pain. For an even fine texture, you can remove the cream between the cookies and then crush them.
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
- Add the crushed Oreos and whip until evenly distribute and smooth. IMPORTANT: If you want to store the buttercream for later use, I recommend not adding the crushed Oreos; add them only when you are ready to use the buttercream; otherwise, the cookies will lose their crunchiness.
- Use the buttercream immediately. Before using it on your cake or cupcakes, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.
- Smooth Frosting. If you want your Oreo Buttercream to have a smooth texture, I recommend removing the cream between the cookies and then crushing the cookies in a food processor to form fine crumbs.
- Butter. Make sure the butter is softened but not too hot. I recommend taking the butter out of your fridge about 30 minutes prior to making your buttercream. The butter should still be cold to the touch, but you’ll be able to make a slight imprint with your finger. Also, whip up the butter until it is light, fluffy, pale in color, and free of lumps. This might take up to 5 minutes.
- Confectioners’ sugar. Always sift the confectioners’ sugar. Add just 1 cup of sugar at first, and mix until smooth before adding the rest of the sugar.
- Oreos: If you plan to pipe this frosting through a piping tip, you really need to make sure your cookies are finely pulverized. If not, you will have cookie crumbs clogging your piping tip, which can be a pain.
- Ultra-creamy. Use heavy cream instead of milk for an ultra-creamy consistency. I always use heavy cream.
- Last Mix Before Use. Give your buttercream a last mix by hand with a rubber spatula. Mixing it by hand for a couple of minutes is an arm workout, but it makes a big difference. Be sure to push the frosting against the side of the bowl to push out all that trapped air.
- Adjust Consistency. The frosting should be soft and spreadable but not runny. If the buttercream is too thick, beat in more milk, one tablespoon at a time, until the desired consistency is reached. If it is too thin, add more confectioners’ sugar, 1/4 cup at a time, until the desired consistency is reached. If the buttercream is too grainy, it may be because you need to add a bit more milk or heavy cream. I recommend adding one additional tablespoon at a time to make sure you don’t throw off the consistency of your frosting.
- Butter: Substitute butter with dairy-free butter substitutes. For buttercream and frosting, I like to use Miyoko’s Creamery Organic Vegan Butter
- Milk:In my opinion, soy and oat milk have the best consistency and very neutral flavors. However, you can use any dairy-free milk that you prefer.
- Mint Chocolate Chip: Add a dash of peppermint extract to the frosting for a refreshing twist on classic Oreo flavor.
- Cookies and Cream Swirl: Reserve some crushed Oreos to swirl into the frosting for a beautiful marbled effect.
- Cocoa Powder: Amp up the chocolate factor by adding a spoonful of cocoa powder to the frosting mixture.
- Nutty Crunch: Fold in some chopped nuts like walnuts or pecans for added texture and flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
If I plan on crushing my oreos (without cream) can I add that cream to the buttercream and mix before adding the oreos? So Im not wasting?
Hello Natasha! Yes! 😊 You can definitely add the Oreo cream to the buttercream and mix it in before adding the crushed cookies. It will blend in smoothly and add extra sweetness without going to waste. Let me know how it turns out! ✨