Why You’ll Love This Oreo Frosting
Simple and fast: You only need 6 ingredients and 5 minutes to make it. It’s amazing how quick and easy this frosting is! Pipes beautifully: It’s sturdy and holds its shape like a traditional buttercream, which I love. It looks so pretty on cupcakes! Not too sweet: I use a sneaky secret ingredient to keep the frosting from being overly sweet–more on this below! Pairs with any flavor cake or cupcake: I especially love it on my white cake, Oreo cake, or chocolate cupcakes though.
Oreo frosting is the latest addition to my ever-growing frosting library. It’s a cookies & cream buttercream creation that works equally well piped on cupcakes as it does in macarons (or chocolate macarons).
What You Need
While I sometimes have the patience for a more complex frosting (separating and tempering eggs — I’m looking at you Swiss meringue buttercream) frostings that are straight up simple in terms of ingredients and method will always have my heart. Today’s recipe checks both those boxes, nothing fancy here, just a few basics:
Oreo cookies. You need fewer than you might think (which leaves plenty of extras for snacking on later — or use them for some Oreo cupcakes to put the frosting on!). 6 Oreo cookies will create the ½ cup of Oreo crumbs we’ll need. I do not remove the cream, since it’s an integral part of the Oreo flavor. See my tip below on how to pulverize the cookies so you have a perfectly smooth, pipe-able frosting that won’t clog your piping tip! Unsalted butter. Make sure your butter is softened before you begin. If you only have salted butter on hand, feel free to use that and skip the additional salt. Powdered sugar. When you use the full amount of sugar I have listed in the recipe, your frosting will be nice and sturdy. If you reduce the sugar (and you certainly can!), your frosting will be softer and less inclined to hold its shape. When made as written its consistency is much like classic buttercream. Cream cheese. Just 4 ounces of brick-style, full-fat (this is key!) cream cheese tempers the sweetness and adds a true cookies and cream flavor to this frosting. While it doesn’t make the frosting taste like a straight-up cream cheese frosting, it tempers the sweetness and rounds out the flavor, all of my taste-testers preferred it to the other versions I’d tested without cream cheese. Vanilla extract. I use a reduced amount of vanilla extract in this recipe so the Oreo flavor can shine.
SAM’S TIP: 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 extremely frustrating! I even like to sift my crumbs after I pulverize mine, just to be safe. I use this multitool for this step, but you could also use a food processor. Crushing with a rolling pin doesn’t get the pieces quite fine enough to pipe, so if you’re using a piping tip definitely sift after crushing. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Oreo Frosting
SAM’S TIP: I find that it’s easiest to fill my piping bag (when I’m baking alone, anyway!) by placing it in a large glass or cup and folding the top of the bag over the edge of the cup. I demonstrate this in my video below, if you’d like to watch this process! How do you plan to use this cookies & cream frosting in your baking? Maybe try it over my new chocolate zucchini cake? Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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