Oreo Frosting

My Oreo frosting takes just 5 minutes to make! It's perfect for piping on cupcakes or cakes and is carefully designed to not be too sweet. Only 6 ingredients!

Recipe includes a how-to video!

Course Frosting

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 299kcal

Author Sam Merritt

Equipment

Mixing bowls
Electric mixer
Piping bags
Ateco 848 tip this is what I used in the photos

Ingredients

¾ cup (170 g) unsalted butter softened
4 oz (113 g) cream cheese softened (use full-fat, brick-style cream cheese)
3 ½ cups (438 g) powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
6 (70 g) Oreo cookies pulverized to fine crumbs (or ½ cup Oreo cookie crumbs)

Instructions

Combine butter and cream cheese in a large mixing bowl and use an electric mixer to beat until smooth and creamy. Gradually add powdered sugar, stirring until completely combined.
¾ cup (170 g) unsalted butter, 4 oz (113 g) cream cheese, 3 ½ cups (438 g) powdered sugar
Stir in vanilla extract and salt.
½ teaspoon vanilla extract, ⅛ teaspoon salt
Add Oreo cookie crumbs and stir in until completely combined. Use as desired.
6 (70 g) Oreo cookies

Video

Notes

Yield

Recipe makes enough frosting to generously cover 12 cupcakes or one 2-layer round 8” or 9” cake or one 13x9 cake.

Storing/Making in advance

Store frosting in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature until softened enough to stir, then stir well before using.

Once applied to a cake or cupcake, frosting can sit out at room temperature for up to a day but otherwise should be kept refrigerated.

Nutrition