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Oreo buttercream frosting on cupcake.
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5 from 4 votes

Oreo Buttercream Frosting

Oreo Buttercream Frosting, also knows as Cookies and Cream Frosting, is an American buttercream frosting made with Oreos or other sandwich cream cookies!
Prep Time5 minutes
Mixing10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 20
Calories: 209kcal


  • 1 cup unsalted butter softened, see notes for salted butter
  • 1 pound powdered sugar about 3.5-4 cups
  • 1 teaspoon vanilla extract
  • 1/4 tsp salt
  • 2 tablespoons whipping cream or milk up to 1/4 cup, optional
  • 10-12 Oreos or other sandwich cookies finely crushed


  • Pulse the cookies in a food processor or crush or chop finely with a knife.
  • Add the softened butter to the bowl of a standing mixer or large bowl with a hand held mixer. Mix on medium to medium high for 3-4 minutes, until the butter is very pale and yellow.
  • Add the powdered sugar, pulsed cookies, and mix on low for 30-60 seconds. Mixing on low makes sure the powdered sugar doesn’t spill out and get everywhere.
  • Once the frosting comes together and looks crumbly, turn up the speed and mix on medium high for 3-4 minutes until light and fluffy.
  • Add the cookies and mix another minute.
  • At this point you can gauge the consistency. If you want it thinner you can add a tablespoon or two of milk or cream in addition to the vanilla. Mix another minute until incorporated.


  • Make sure your butter is at room temperature and soft. You want the butter to be pretty soft so it easily incorporates the other ingredients.
  • If using salted butter, cut the salt in the recipe to just a pinch rather than a full 1/4 tsp. 
  • Beat the butter for a good 3-4 minutes before adding the sugar and cookies  and again after adding the sugar. Mixing the frosting for so long makes for a very light and fluffy buttercream. 
  • If your powdered sugar is old, stiff, or hard, with lumps that don't break when you press them, put it through a sifter before adding it to the butter.
  • If piping the frosting, it helps to use food processor to crush the cookies or be sure to chop/crush them into very small pieces or else they can clog the piping tips.
  • This recipe makes about 2.5 to 3 cups of frosting and can easily be halved or doubled as needed.
  • More Questions? Check out this American buttercream frosting recipe for more common American buttercream questions and answers such as how much a typical batch of frosting will cover, and how long frosted cakes and cupcakes can sit out. 


Serving: 2tbsp | Calories: 209kcal | Carbohydrates: 28g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 59mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 306IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg