Oreo Frosting: Spend with pennies

This Chocolate Oreo Cookie Frosting is quick to make with just 5 ingredients!

Oreo buttercream frosting has the same rich, creamy texture as vanilla buttercream but with a touch of chocolate Oreo cookies to give it a new and fun touch.

Oreo Frosting Ingredients

Cookies: There’s no need to buy brand name products. Simply grind them in a food processor or place them in a zip-top bag and crush them with a rolling pin.

Butter: For best results, use real butter instead of any substitute and make sure it is at room temperature so it mixes faster.

Sugar: Use powdered sugar for the best texture.

Variations

• Add some room temperature cream cheese in step 3 for an extra thick and creamy Oreo frosting.
• Celebrate the holidays by adding food coloring – red or pink for Valentine’s Day, green for St. Patrick’s Day, and orange for Halloween.
• Other delicious cookies like Nilla Wafers and Nutter Butters are also great for making a tasty frosting.

How to make Oreo cookie frosting

This Chocolate Cookie Frosting is quick to make with just 5 ingredients!

1. Pulse the Oreo cookies in a food processor until they are fine crumbs.
2. Beat butter until light and fluffy, stir in powdered sugar until combined.
3. Add vanilla, cookie crumbs and a pinch of salt. (recipe below).
4. Mix in heavy cream and beat on high speed until desired consistency is achieved.

Leftover Oreo frosting?

Classic buttercream frostings like this one last 5-7 days in an airtight container in the refrigerator and up to 3 months in the freezer in zip-top bags. Just whip them up with a little extra vanilla extract to freshen up the flavors and you’re good to go!

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Oreo Frosting

Oreo Frosting is a rich and creamy topping packed with crushed Oreo cookies, perfect for adding a delicious touch to your favorite desserts.

Preparation time 10 minutes minutes

Cooking time 10 minutes minutes

Total time 20 minutes minutes

Cooking modePrevent your screen from going dark

• Add the Oreo cookies to a food processor and process until fine crumbs form.

• In a large bowl, beat butter with a hand mixer until light and fluffy, 2-3 minutes.

• Add powdered sugar, one cup at a time, until combined.

• Beat in the vanilla extract, cookie crumbs and a pinch of salt. Gradually add the cream and continue beating on high speed until the mixture is light and fluffy. Continue adding cream until you achieve the desired texture and firmness.

It is not necessary to remove the cream filling from the Oreos. Process them until they form fine crumbs. Do not over process them or they will turn into cookie butter.
The recipe is to frost 12 cupcakes.

Calories: 290 | Carbohydrates: 32gram | Protein: 1gram | Fat: 18gram | Saturated fat: 11gram | Polyunsaturated fat: 1gram | Monounsaturated fat: 5gram | Trans fats: 1gram | Cholesterol: 43mg | Sodium: 42mg | Potassium: 32mg | Fiber: 0.3gram | Sugar: 29gram | Vitamin A: 510International Union | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Course Dessert

Kitchen American

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