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!