Oreo Buttercream Frosting - NumsTheWord

Oreo Buttercream Frosting

Oreo Buttercream Frosting is the BEST frosting you’ll ever eat. It tastes JUST LIKE AN OREO and is perfect as a cake frosting or a cupcake frosting!

 

 

 

Oreo Buttercream Frosting

Oreo Buttercream Frosting – need I say more?

Why yes, yes I do!

Every summer, my daughter, now 5, hosts a cupcake and lemonade stand in our front yard weekly.

We happen to be positioned in a perfect location that we get a TON of foot traffic on Wednesday nights as everyone in town passes our house to go to an outdoor concert.

And every week she sells homemade fresh squeezed lemonade as well as homemade gourmet cupcakes.

All the money raised goes into a college fund and every week the cupcake flavor is a mystery.

Last year, 2015, was our first year in business. 

We gained quite a few regular customers – some for the cupcakes, and some for the lemonade – and we made a lot of new friends!

To kick off the year we decided to start the 2016 cupcake and lemonade season with Oreo Cupcakes with Oreo Buttercream Frosting.

Three weeks later, we still have customers talking about the Oreo buttercream frosting and how absolutely amazing it was.

Well my dear friends, you too can make this frosting! 

Not only is it amazing with Oreo Cupcakes, but on any kind of cake as a filling or frosting. 

I am a HUGE fan of buttercream frosting. 

As in it’s my go-to generally for cakes and cupcakes. 

However this Oreo Buttercream is now my #1 favorite because it literally tastes just like an Oreo. 

One lick and you too will be hooked! 

My only tip is that if piping the frosting, you can only use an open round tip as there are hunks of Oreo in the frosting, and those will clog up tight icing tips.

Go on, don’t be shy, whip up this perfect Oreo Buttercream Frosting for your next cake or cupcakes!

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Oreo Buttercream Frosting
Oreo Buttercream Frosting

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Frosting for 12 Cupcakes

Ingredients

  • 1 Recipe for Cookies & Cream Cupcakes
  • 10 Oreo Cookies
  • 1 cup salted butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons heavy cream

Instructions

  1. In a food processor or blender, pulverize Oreo's into a powder. Set aside.
  2. Mix butter together with powdered sugar 1/2 cup at a time, until all blended.
  3. Add vanilla and heavy cream and mix well.
  4. Add crushed Oreo's and blend well.
  5. Spread onto cake or pipe onto cupcakes.

Notes

If piping this onto cupcakes, use a LARGE open tip as hunks of the Oreo Powder will get clogged in smaller piping tips.

https://numstheword.com/oreo-buttercream-frosting/

 

55 thoughts on “Oreo Buttercream Frosting

  1. I am wondering if you are putting the entire Oreo, filling and cookie, into the food processor or just the cookie portion. If it’s just the cookie, what are you doing with the filling?

  2. I tempted to make this because it looks so delicious in the picture but when i made it, it did not come out fluffy at all in fact in came out to soft and a little soupy. What did i do wrong? I did exactly what the recipe said 🙁

    • Vero, I have made this recipe countless times this summer and it comes out PERFECT every time. However I suspect that your butter was not ROOM TEMPERATURE and it was rock hard. I also suspect you popped it into the microwave to soften it. I then suspect that your HOT butter was added to the other ingredients thus MELTING them all giving you a soupy result. Now I could be wrong, but the only way you can possibly get soupy results or not perfect results is from zapping your butter in the microwave, using MELTED butter OR making this in a kitchen that is well above 100*F.

      Give it another go. This time leave your butter out on the counter for an hour before you whip it and let me know if you get fluffy buttercream. 🙂 It’s 100% worth the end result! Promise! It’s my #1 requested frosting!

  3. After making the cupcakes with this oreo buttercream frosting recipe, can the cupcakes be left out (covered) overnight or should they go in the fridge?

    • Yes they can be left out overnight as long as your kitchen isn’t super hot. However if longer than 24 hours, I would refrigerate so that they keep their freshness. 🙂

    • Hi Elizabeth! I enjoy this frosting with two types of cupcakes. 1) Chocolate 2) White cupcakes with some crushed up oreos mixed into them. Eventually I’ll put the recipe for the cupcakes shown in the photos but I’ve just not had any time! I’ve tried the frosting with both types of cupcakes and both are excellent. I have recipes for chocolate and white cupcakes here on Num’s and hope you’ll give it a try!

  4. Just made this frosting and it is amazing!!! Tastes exactly like an Oreo! Thanks for the delicious and super simple recipe.

    • Hi Shaide! The recipe will make enough frosting for approximately 12 cupcakes depending on how thick you frost them. I frost mine really thick as it’s AMAZING and so I can only get 12 cupcakes per recipe.

    • Kristy, In EVERY SINGLE RECIPE I EVER MAKE, I use Salted Butter. Always butter, always salted. I know some cooks/bakers are hard core on salted vs. unsalted depending on the recipe, but I’m an average, every day mom and chef. I don’t have time to keep track of what butters I have in my fridge. And honestly I’ve never noticed a difference in taste. The recipes always come out great! I hope that helps!

    • You are the first to say this is too sweet. However we are all blessed with different taste buds and I appreciate you comment! Thank you for letting us know in case others are sensitive to sweet things too!

  5. Hello Janelle,

    I will be needing to frost 24 cupcakes, should I do two separate batches of frosting or just double the recipe? I’m afraid I’ll throw something off balance!

    And will it be best to make the frosting and frost it the night before or just make the frosting, keep it in the fridge then frost it in the morning?
    I’ll be making them for a baby shower in the afternoon!

    Thank you!

    • Hi Kat! You don’t need to make two separate batches, just make a double batch! I’ve done it many times and never had an issue with the balance. I personally feel like frosing does better when you frost the same day. Though you can definitely frost the night before, depending on where you live the frosting could become a little dry along the edges. I suggest making the frosting the night before. Then leave it out on the counter for a good 45 minutes to soften, mix again to really get it creamy and the frost. Hope this helps!

    • Hi Stacey! You can definitely double the recipe! I’ve doubled it many times and it turned out just fine! A double recipe should be enough but it all depends on how thick you spread the frosting on the cake. Generally speaking though, it should be plenty! I hope you enjoy!

    • Hi Jackie! I’d double the recipe for that size of cake. Really it just depends on how thick you want your frosting and how much you put between the layers. Hope that helps!

  6. to double this recipe would i just use two time what the recipe asks for because i need to make a lot of cupcakes and i dont want to mess up, its my first time making a buttercream.

  7. Hi! I’m considering using this recipe for a layer cake as the filling. However, I’d like to use plain vanilla buttercream on the outside but don’t want to make two different recipes. If I leave out the Oreo from this recipe, will it just be a vanilla buttercream? I’d like to make one large batch of vanilla buttercream and then mix in Oreo just for the amount that I need for the cake filling, leaving the rest without Oreo for the outside of the cake.

    Alternatively, how does this frosting do with food coloring? Does it look grainy and greyish from the Oreo? Thanks!

    • Hi Laurel! This is my Classic Buttercream Frosting recipe but with added Oreos, so you are right. Just make a large batch and add in Oreos to the portion you want. Food coloring works great with the plain buttercream but I’ve never tried with the Oreos. Oreos in the frosting looks grainy because it is grainy. And the color of the Oreo frosting depends on how many Oreos you add. The more you add, the darker the frosting. Hope this helps!

  8. Hello. I followed the recipe and I did not melt my butter in the microwave and it was room temperature but it still turned out soupy. Any ideas as to why?

    • Rachel I am at a complete loss. The frosting *should* turn out to be the temperature/texture of the butter. So if your kitchen is abnormally hot, then that would cause it to be soupy. If this happens, pop it in the fridge, let it harden a bit (just a half hour to hour) and then whip it again.

  9. Hi Jane,

    Firstly thank you for posting the recipe. We live in the Philippines and it very out here do you think the frosting could stand the heat at least for an hour? It’s around 30 to 35 degrees centigrade.
    Thanks and Regards
    Hency

    • Hi Hency! The frosting should be ok. I would keep it in the shade and as the day goes on the frosting will look less and less beautiful as the main ingredient in BUTTER, which does melt at high temperatures. But I think you’ll be fine for an hour or two! Hope that helps!

  10. I made this frosting for the first time and it definitely won’t be my last. It was a HUGE hit with my daughter and her friends.

    • This frosting is seriously our #1 requested frosting when I make cupcakes for other people. It’s is Very VERY addicting! I’m so glad you loved it as much as we do!

  11. Hi Janelle,
    Im sorry, but could you write the recipe for me in the comments. Is that i am having problems with the page and doesn’t show up the entire recipe! Thank You!

    • Hi Sandra! Have you tried a different web browser? Not sure why you aren’t able to see the recipe but I’ve tried it on several devices (phone, ipad, computer & laptop) and a variety of browsers and don’t have any issues.

  12. This frosting turned out great! Me and my grandmother made it together and put it on a yellow butter milk cake. We also put Oreo’s in the middle of the cake.

  13. Hi! I’m really interested in doing this but 1 cup of butter seems like a lot, how buttery does this come out? Doubling would mean 2 cups of butter ekk. I do buttercream frosting for all my cupcakes too but only use 1/2 cup of butter and 1 lb container of confectionary sugar w milk and van. I’ve never used whipping cream…do you find you really taste the butter? Thanks!

    • Hi Chantelle! 1 cup may seem like a lot, but it’s not called buttercream frosting for the sugar. It’s a butter frosting, which means the main ingredient is butter. Your recipe must be super sweet as it uses twice as much sugar as mine with only half the butter. And if you love your recipe, then stick with it and add the cookies. However I stand by my recipe 100%. All of my buttercream frostings on this site are 1 cup of butter to 3 cups of powdered sugar ratio and they’ve all been tested personally on thousands of people (we sell over a thousand cupcake every summer using this frosting base) and I have yet to get a complaint it’s too buttery. The butter flavor is drowned out by the sugar, vanilla and heavy cream. Not to mention whatever your mix in is. Cookies, chocolate, lemon etc. I say give it a try and see what you think. If you don’t like it, add 3 – 4 MORE cups of powdered sugar to the recipe (for 1 cup of butter) and you’ll have your recipe essentially doubled. I hope it doesn’t disapoint!

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