Oreo Buttercream Frosting

Oreo Buttercream Frosting: The Sweetest Upgrade to Any Dessert

I’ve baked my fair share of cakes over the years, some tall and layered, others simple and homey, but I’ll be honest: this Oreo buttercream frosting often steals the spotlight. It’s one of those recipes that looks and tastes like it took all afternoon to make, yet comes together in just minutes. Every time I whip it up, I’m reminded that sometimes, the simplest things are the most delicious.
I first made this frosting for my daughter’s birthday cake. She had requested something “cookies and cream,” and I wanted to surprise her with something a little extra, a smooth, fluffy buttercream with those little flecks of crushed Oreo cookies that melt on the tongue. The cake turned out beautifully, but it was the frosting everyone kept talking about. I caught people sneaking spoonfuls from the bowl before I’d even finished decorating.
There’s something nostalgic about Oreos. They remind so many of us of childhood snacks, after-school treats, and midnight cravings. Turning that flavor into a rich, silky buttercream feels a bit like reliving those moments, just with a more grown-up twist.

What makes Oreo buttercream frosting so special?

For me, it’s all about balance. I like a frosting that’s sweet but not cloying, rich but not heavy. The crushed Oreos add both flavor and texture, little specks of chocolate cookie running through the smooth, whipped buttercream. It’s that contrast that makes this frosting irresistible.
When I was first testing this recipe, I tried everything from blending the cookies into a fine powder to folding in coarser crumbs for more texture. What I discovered was that a middle ground works best: crushed enough to blend seamlessly, but not so fine that the frosting loses that signature cookie crunch.
And then there’s the base itself, butter whipped until it’s cloud-light, icing sugar added gradually until the mixture becomes pale and fluffy, and just a touch of vanilla to round out the sweetness. Add a splash of milk to loosen the texture and you’ve got the kind of frosting that spreads effortlessly, pipes beautifully, and holds its shape like a dream.

How do you make Oreo buttercream frosting at home?

You don’t need any fancy equipment, just a good stand mixer (or even a hand mixer if that’s what you have), a spatula, and a few simple ingredients.
Here’s how I make mine:
Start by crushing your Oreos. I use a food processor, but you can also seal them in a zip-top bag and crush them gently with a rolling pin. You want fine crumbs, not a powder.
Then, in a stand mixer, beat softened unsalted butter on medium speed until it’s creamy and pale. This step is key because it introduces air, which gives the frosting that light, whipped texture. Next, add vanilla extract and milk, mixing until combined.
Gradually sift in the icing sugar, one cup at a time, mixing slowly to prevent it from flying everywhere (trust me, icing sugar has a way of coating your kitchen if you rush this step). Once everything’s in, increase the speed and whip for about 5 to 10 minutes until the frosting becomes silky and fluffy.
Finally, fold in your crushed Oreos. Mix just until evenly combined; you don’t want to overmix, or the frosting can lose its clean white base and turn gray.
What you’ll end up with is a bowl of perfectly whipped Oreo buttercream frosting: creamy, light, and speckled with cookie bits. It’s one of those things that makes any cake, cupcake, or even a spoon feel instantly more special.

How can you use this frosting?

The beauty of Oreo buttercream frosting is its versatility. It’s the perfect match for a classic chocolate cake, but I also love it on vanilla cupcakes, brownies, or even sandwiched between cookies for an over-the-top treat.
Sometimes, I’ll use it as a filling for a layer cake and then coat the outside with a smooth vanilla buttercream for a subtle two-tone effect. Other times, I go all in, covering the entire cake in Oreo frosting and pressing extra cookie crumbs around the sides for that “cookies and cream” finish.
If you’re in the mood for something a bit playful, try piping this frosting onto chocolate cupcakes and topping each one with half an Oreo. It’s simple, but it looks like something straight from a bakery window.
And between you and me, it’s also dangerously good spread on graham crackers, dolloped on pancakes, or eaten straight from the spoon. I may or may not have done all three.

What are my best tips for making it perfect every time?

Over the years, I’ve picked up a few little tricks that make a big difference when it comes to getting that flawless, fluffy texture:

• Use butter at the right temperature. It should be soft enough that your finger leaves an indentation when pressed, but not so soft that it looks greasy. Cold butter won’t whip properly, and melted butter will make the frosting heavy.
• Always sift your icing sugar. This simple step prevents lumps and helps the buttercream whip up silky and smooth.
• Be patient with whipping time. The difference between dense frosting and one that’s light as air often comes down to a few extra minutes in the mixer. Whip until the color turns pale and the texture feels soft and fluffy—it’s worth the wait.
• Mix gently when adding Oreos. Once the cookie crumbs go in, stir slowly and just until combined. Overmixing can turn the frosting gray instead of keeping that creamy base with perfect cookie specks.

Can you make Oreo buttercream frosting ahead of time?

That’s one of the reasons I love it. This frosting keeps beautifully, making it perfect for parties or special occasions when you want to get a head start.
You can store it in an airtight container in the refrigerator for up to five days. When you’re ready to use it, just let it come back to room temperature and give it a quick whip in your mixer to restore its light, fluffy texture.
If you’re planning further ahead, Oreo buttercream frosting freezes well too. I portion it into freezer bags, press out the air, and label them with the date. It keeps for up to three months. When I need it, I thaw it overnight in the fridge and re-whip before using. It comes back to life perfectly.

My favorite way to serve it

When I want to impress guests or just spoil my family a little, I make a simple chocolate sponge cake, slice it into layers, and spread generous scoops of this Oreo buttercream between each one. Then I cover the outside, smoothing it out with a spatula before pressing crushed Oreo crumbs around the sides and topping it with whole cookies.
The result is a showstopper, and it tastes as good as it looks. The combination of soft, rich cake and fluffy Oreo buttercream is pure dessert happiness.
But it’s also one of those recipes that’s fun to experiment with. Try adding a bit of cocoa powder for extra chocolate depth, or a pinch of salt to balance the sweetness. If you’re feeling adventurous, you can even mix in a spoonful of peanut butter for a cookies-and-cream twist.

Want to take your desserts to the next level?

If you’re looking for more ways to upgrade your baking, I’ve got plenty of recipes that pair perfectly with this Oreo buttercream frosting. It’s delicious on my traditional chocolate sponge, but also incredible on banana bread, chocolate chip cookies, or even as a filling in homemade whoopie pies.
And if you’re planning a dessert table, try it alongside our other favorites like classic vanilla cupcakes, blueberry scones, or easy peanut butter cookies. Each one pairs beautifully with the creamy, cookie-filled sweetness of this frosting.