Oreo Frosting Recipe That Actually Tastes Like Cookies and Cream

Oreo frosting isn’t just a chocolate buttercream with crumbs tossed in. This version starts with a whipped butter base, brings in finely crushed Oreo cookies (yes, with the filling), and builds a texture that’s smooth, pipeable, and unmistakably cookies and cream.

You’ll learn how to make Oreo buttercream that spreads neatly, pipes cleanly, and actually holds flavor without going grainy or greasy. This frosting works on cupcakes, layer cakes, and sandwich cookies. You can even use it as an Oreo cake filling if you chill it first.

Use this recipe when you want a cookies and cream buttercream that feels balanced, smooth, and sweet without being cloying.

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The Butter Base Matters More Than You Think

I always start with good-quality unsalted butter. Softened, not melted. That’s important. Butter gives the structure here, so it can’t be greasy or overly soft. I beat it until light and almost white.

This technique helps keep the Oreo frosting fluffy and stops it from becoming heavy. I’ve tested this step side by side with a shortcut version that skips the long whipping. The difference in texture isn’t subtle. The whipped version holds its shape better and feels more cloud-like on the tongue.

You’ll taste the butter more clearly too, which means you want the real stuff, not margarine, not butter-flavored spread.

Want a chocolate buttercream with deeper cocoa notes? You can try my Chocolate Buttercream Frosting instead. That one leans more bittersweet.

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Why Powdered Sugar Needs to Be Sifted

Powdered sugar clumps fast, especially if stored in humidity. I always sift it before adding. This prevents little sugar bombs from showing up in your final mix and helps it blend evenly into the butter.

I add it slowly one cup at a time and beat it in gently at first. That avoids a sugar cloud all over the counter. Then I crank up the speed to fluff it out.

If you’ve ever made a frosting that tasted gritty, chances are the sugar didn’t fully dissolve into the butter. Sifting and beating solves that.

If you want something lighter and less rich, try this Whipped Chocolate Frosting instead. It’s fluffier, and the texture leans more mousse than buttercream.

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Heavy Cream or Milk? Here’s What Changes

I’ve made this Oreo buttercream with both heavy cream and whole milk. Both work, but they change the mouthfeel.

Milk creates a softer, lighter frosting. It spreads easily, but the structure isn’t as strong for piping.

Cream makes the frosting richer and thicker. It holds peaks better and sets up beautifully when chilled.

For layer cakes or cookies where shape matters, I reach for cream. If I’m frosting cupcakes for a casual bake, milk is fine.

Comparison Note: I’ve tried this Oreo frosting with both cream and milk many times. In my notes, cream gives better body for piping and decorating, while milk gives a slightly smoother spread for casual bakes. Go with cream if you’re planning swirls or borders.

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The Oreo Crush: Don’t Skip the Sieve

Ten whole Oreo cookies, filling and all. That’s what gives the frosting its flavor. But the way you crush them matters.

I use a food processor and then sift the crumbs through a fine mesh strainer. This removes the sharpest bits that could clog your piping tips or make the texture rough.

You want to fold the crumbs in at the end, not mix aggressively. Overmixing turns the frosting gray. Gently folding keeps the color light and the texture airy.

Looking for a darker, richer topping? My Brownie Frosting offers a more intense cocoa flavor without the cookie crunch.

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Storage, Shelf Life, and Serving Notes

This Oreo buttercream keeps its shape best at room temperature. It stays fluffy on cakes for a few hours, but if you’re storing it overnight, cover it and refrigerate. Let it sit out for 30 minutes before re-whipping or spreading.

You can also freeze it in an airtight container for up to two months. Thaw in the fridge, then bring to room temperature and stir until smooth.

I’ve used this as an Oreo cake filling between chilled cake layers, and it held up beautifully. It also works well on sugar cookies if you spread it thin.

For more classic cookie topping ideas, try this Sugar Cookie Frosting Recipe. It sets up with a slight crust and holds sprinkles better.

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How to Serve It Like You Meant It

Piping swirls onto cupcakes with a large open star tip gives the cleanest finish. If you want it more rustic, an offset spatula gives those swoopy, bakery-style curves.

For a layer cake, chill the cake layers first. Then fill and frost while everything’s cold. This gives you sharper lines and prevents slipping.

I’ve also used this frosting inside cookie sandwiches. It’s soft enough to bite through but stiff enough to stay put. When chilled, it firms up without turning hard.

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Save This Oreo Frosting Recipe and Tell Me How Yours Turned Out

This cookies and cream buttercream has earned a permanent spot in my frosting folder. It’s one of those frosting recipes easy enough for last-minute bakes but polished enough for birthdays.

If you make it, I’d love to know how you used it. Cupcakes? A tall cake? As an Oreo cake filling? Share in the comments.

And don’t forget to save this post on your frosting board for later. You’ll reach for it more often than you think.

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