The Best Oreo Frosting
Our The Best Oreo Frosting is a creamy vanilla buttercream frosting flavored with delicious Oreo Cookie pieces. Yum, yum, yum! If you are looking for the perfect homemade Cookies and Cream icing, look no further.
This yummy Oreo cookie-flavored frosting is always a crowd-pleaser and really is The Best Oreo Frosting you’ve ever tasted. We start with a creamy homemade vanilla buttercream frosting and then fold in the perfect amount of Oreo pieces. Everybody loves Cookies and Cream and this easy-to-make and super delicious version of this classic flavor combination will be a big hit with your family and party guests. You definitely are going to want to add this recipe to your must-try list!
Step by Step Instructions
Step 1: Add the butter and the vanilla extract to a mixing bowl. The butter needs to be what we call, slightly softened which is somewhere between straight out of the refrigerator and room temperature. If the butter is too cold it will be hard to mix with the vanilla. If it is too soft, it will start melting during the mixing process and your frosting consistency will be off.
Step 2: Mix the butter and the vanilla together on medium speed until thoroughly combined (about 2 minutes.) You really want the vanilla to meld with the butter to enhance the flavor of the frosting.
Step 3: Use a spatula to scrape the butter and vanilla mixture down from the sides of the bowl.
Step 4: We use a food scale to measure 1 Pound of Powdered Sugar. If you don’t have a food scale, measure 4 cups instead. We normally do not sift the powdered sugar and instead rely on the mixer to do that work for us.
Step 5: Add the powdered sugar to the butter/vanilla mixture in the mixing bowl.
Step 6: Here is a Two Sisters Tip – cover the mixer with a towel during this part of the mixing process to keep the powdered sugar from flying out of the mixer.
Step 7: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.
Steps 8-9: This is the fun part of the recipe where you get to taste your frosting. You are trying to determine if the consistency is correct or if it needs more milk or maybe a little more vanilla extract. If it tastes great, test the consistency. Too thick? Add some milk and mix again to check to see if it is now the right consistency. The amount of milk to use depends on the state of your frosting and sometimes the time of year (if it is a hot humid day, you might not need to add any milk.) A good rule of thumb is to add the milk a teaspoon at a time. You can check out our FAQ section below to see some other advice on making the perfect batch of frosting.
Step 10: Now we need to talk about Oreos. Should you include the creamy centers in your frosting? This is definitely a personal taste issue. We remove the filling from the Oreo Cookies when we make this frosting. Buttercream is already on the sweet side and adding the cookies with the creme filling made the Oreo frosting too sweet for us, personally. But it might not be the same for you. So let your palette be your guide and either remove the center of the cookies (or not.). Now that you’ve decided about the Oreo filling, you need to give the Oreo cookies a rough chop. The pieces need to be on the coarse side. This is the trickiest part of making this frosting. You need the cookie crumbs to be small enough so you can use a decorating tip to frost your cupcakes but big enough that they are not just crumbs that will change the color of your frosting (more on that later.) This is the size of the Oreo pieces that we found worked best. We also sifted the tiny crumbs out and didn’t use those. We only used the small pieces of cookies.
Step 11: Add the Oreo cookie pieces to the bowl and use a spoon or a spatula (not the mixer) to fold them into the frosting.
Step 12: Your Oreo Buttercream is all done – so pretty and so yummy!
Step 13: Two Sisters Heads Up! As we mentioned in the previous section, this is what happens to the frosting when one of two things will happen. 1) You use too fine of Oreo crumbs and you mix them into the frosting with the mixer instead of a spoon or spatula or 2) you refrigerate the frosting and go back and stir it after it has been refrigerated. The cookie pieces blend right into the frosting, turning it almost gray. It still tastes good but it DOES not look good. In other words, this is not a “make the night before and frost the next morning” frosting.
How to Serve
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag and a decorating tip you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Expert Tips and FAQ’s
No, the frosting does not need to be refrigerated. For example, brownies frosted with this Oreo Buttercream would be fine left out on the counter for 2-3 days if the pan was tightly covered with aluminum foil. That said, we usually refrigerate our frosted desserts to keep the baked good from going stale even if the frosting would be fine. We think frosting tastes best at room temperature so we will then remove the item from the refrigerator a couple of hours before we will serve them.
Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting in order to avoid freezer burn, the frosting should be fine in the freezer for 3-4 mon
Buttercream is a sweet frosting and the addition of the Oreo Cookies also ups the sweetness level. One thing you can do if it seems too sweet for your palette is to add a pinch of salt to the frosting. But please note that a little salt goes a long way. We cannot stress enough that a pinch (10-15 granules of regular table salt) is all you usually need. Even 1/4 a teaspoon of salt would probably ruin the frosting. Add the salt and mix again and see if that has cut down on the sweetness level.
Add another teaspoon of milk and mix again. Continue to add the milk, a teaspoon at a time, until the frosting is the consistency that you like it
Temperature plays a big part in the consistency of frosting. A thin frosting could mean that the butter has gotten overworked and is too melted. The first thing to do is refrigerate the frosting for an hour and then check to see if the frosting has set back up again. If not, the next step is to add more powdered sugar or cornstarch. Start with either 1/2 cup of Powdered Sugar or 1 tablespoon of Cornstarch. Mix again and see if the consistency is better. Remember to do this BEFORE you add the Oreo Cookie pieces or you will have a batch of gray frosting (see the note above.)
Yes. You can use Half n’ Half or Whipping Cream or even almond milk or another milk substitute.
IIf you are looking for dessert ideas, don’t miss these yummy recipes that would taste great frosted with our Homemade Oreo Icing: Frosted Brownies, Homemade Chocolate Cupcakes, Brownie Cookies
Other Oreo Frosting Recipes You Will Love
Did you Make This Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
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The Best Oreo Frosting
Our The Best Oreo Frosting is a creamy vanilla buttercream frosting flavored with delicious Oreo Cookie pieces. Yum, yum, yum! If you are looking for the perfect homemade Cookies and Cream icing, look no further.
Ingredients
- 1 cup Butter (Slightly Softened, We use Salted Sweet Cream Butter)
- 1 teaspoon Vanilla Extract
- 1 pound Powdered Sugar (or 4 cups)
- 1/2 cup Oreo Cookie pieces (7-9 cookies coarsely chopped with small pieces sifted out)
- 1-2 tablespoons Milk (as needed)
Instructions
- Add slightly softened butter and vanilla to a mixing bowl.
- Mix on low until the butter and the vanilla are thoroughly combined (about 2 minutes.)
- Scrape down the sides of the bowl.
- Add the Powdered Sugar to the bowl and mix on low until the butter and the sugar are combined (about 30 seconds.)
- Scrape down the sides of the bowl and increase the speed to Medium-High and mix for another 30-45 seconds.
- Scrape down the sides of the bowl again, and taste the frosting to see if you need more vanilla and if it is the correct consistency. If the frosting is too thick, add milk 1 teaspoon at a time and mix, and then test again.
- Give the Oreo Cookies a rough chop (with the centers or without the centers - your choice) and add the pieces to the frosting bowl.
- Using a spoon or a spatula, fold the cookie pieces into the frosting.
Notes
Two Sisters Heads Up! This Oreo Frosting can turn gray if you do one of two things: 1) You use too fine Oreo crumbs and mix them into the frosting with the mixer instead of gently folding them into the frosting with a spatula or spoon or 2) you refrigerate the frosting and go back and stir it after it has been refrigerated. The cookie pieces blend right into the frosting, turning it almost gray. It still tastes good but it DOES not look good. In other words, this is not a "make the night before and frost the next morning" frosting.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag and a decorating tip you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Notes about the Oreo Cookies Should you include the creamy centers in your frosting? This is definitely a personal taste issue. We remove the filling from the Oreo Cookies when we make this frosting. Buttercream is already on the sweet side and adding the cookies with the cream filling made the Oreo frosting too sweet for us, personally. But it might not be the same for you. So let your palette be your guide and either remove the center of the cookies (or not.). Now that you've decided about the filling, you need to give the Oreo cookies a rough chop. The pieces need to be on the coarse side. This is the trickiest part of making this frosting. You need the cookie crumbs to be small enough so you can use a decorating tip to frost your cupcakes but big enough that they are not just crumbs that will change the color of your frosting (more on that later.) This is the size of the Oreo pieces that we found worked best. We also sifted the tiny crumbs out and didn't use those. We only used the small pieces of cookies.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
If you are looking for more tips and tricks for making that perfect batch of homemade frosting we have a few other posts you might want to check out:
