How to Make Oreo Buttercream – 5 Ingredients!

I make Oreo Buttercream at home all the time because I only need 5 ingredients and about 10 minutes! Rich, decadent, and delicious, I use it to effortlessly elevate cupcakes and cakes. If you love Oreos, then this is a sure way to take your desserts to a whole new level.

I have said it before, and will say it again, I love cooking, but baking has my heart. Oreos have always been a favorite of mine, and now my kids are into them as well, and beg me to make an Oreo dessert. Every time I make this classic Oreo cheesecake or this Oreo banana bread, I also set aside a few minutes to make this impossible-to-resist buttercream. I pipe the cheesecake, spread it over the bread, and instantly, my homemade desserts look like they are from a high-end bakery.

Making buttercream at home is, in fact, very easy. There are a few tips you should remember. For instance, make sure the ingredients are at room temperature, but also make sure the butter is not too melted. It should be just soft enough to press with a finger. If the ingredients you are using are at the right temperature, everything else is a breeze, and you will enjoy a silky-smooth, incredibly tasty homemade buttercream in a few minutes.

Why you will love this recipe 

• Only 5 ingredients: I can make this rich, fluffy, sweet Oreo buttercream with just 5 ingredients. It is so delicious that I would just like to eat it with a spoon!
• Fast and easy to make: It literally takes me less than 10 minutes to whip up this tasty treat in just a few steps.
• So many uses: I like to use this buttercream to frost cakes and cupcakes, fill donuts and pastries, make my own sandwich cookies, and pipe on any kind of baked goods. It is also delicious to spread on brownies, pies, and to use as a dessert dip for fruit, graham crackers, and pretzels.
• Make extra and freeze it: I love this so much, I like to double the recipe and freeze it. I can put it in freezer bags and lay them flat, so they take up no room at all.

What you will need

• Wet ingredients: I use unsalted butter (at room temperature) to control the salt content of my frosting. The cookies already have some salt in them, so I may not need to add any salt to the recipe at all. Milk (at room temperature) thins the consistency, helping it reach the right texture for spreading while softening the cookies for a better texture. Pure vanilla extract elevates the flavor and helps mask the chalky taste of the powdered sugar. 
• Dry ingredients: For the main ingredient, I use original Oreo cookie crumbs because they have a balanced proportion of chocolate cookies to sweet cream. Double Stuf can make the frosting too sweet and thin, and just using the cookie portion makes them too dry.
• Seasonings: Powdered sugar provides rich sweetness that dissolves without heat. It also contains cornstarch, which helps the buttercream hold its shape longer and creates air pockets for fluffiness. 

How to prepare

Beat the butter: First, beat the butter with an electric mixer until smooth. I slowly add 4 cups of sugar, a little at a time, until it is smooth, starting with the beater on low speed and gradually increasing to high speed. I pause occasionally to scrape the sides of the bowl as needed. 

Add the rest: Now, I add the vanilla and the remaining sugar, mixing slowly, just like before, until it is all combined. Then, I carefully stir in the cookie crumbs with a spatula. After that, I add milk, 1 tablespoon at a time, stirring in between, until it is the consistency I like. 

Cool and use: Once it is completely cool, I can use it or refrigerate it for up to a week.

Expert tip

Key tips for piping Oreo buttercream

The main thing I do when piping this buttercream is to make sure the crumbs are finely crushed. This way, I know I won’t get any clogs that will interfere with my design while I am piping. I usually use an open star or round piping tip, such as the Ateco 826 or the Wilton 1M. Definitely avoid anything with narrow teeth where the crumbs can get gummed up. Another idea is to mix the crumbs with the frosting and let them soften before adding them to the rest of the frosting, so it is nice and smooth. 

More tips to consider:

• Make sure any baked dessert is completely cool before using this frosting, or it will melt right off.
• Fold the cookie crumbs in with a spatula to keep the frosting from turning gray. 
• To get a completely white frosting with cookie chips, wait until you’re ready to use it before stirring in the cookie crumbs.
• Ensure the butter is at room temperature before stirring it to get the right consistency. 
• Scrape down the sides of the bowl as needed to ensure everything is incorporated.
• The buttercream will harden when refrigerated. Let it come to room temperature before using it.

Recipe variations and add-ins:

• Mint Oreo buttercream: Use Mint Oreos and some peppermint extract to make delicious mint Oreo buttercream.
• Extra chocolatey: For chocolate lovers like me, try this recipe with chocolate creme Oreos and add some cocoa powder to the mix.
• Peanut butter buttercream: On the other hand, this frosting would be so awesome with peanut butter Oreos and ¼ cup of creamy peanut butter mixed in. 
• Other flavors: In fact, Oreo offers many flavors to try, such as lemon, butterscotch, golden, strawberry, and birthday cake. Try one of these or some of their other exotic flavors.
• Extract flavors: Another way to change up the flavors is with extracts. There are so many to try, such as cherry, orange, coffee, mango, coconut, watermelon, and lime.

Serving suggestions:

One of my favorite uses for this buttercream is making this luscious Dream Extreme Oreo cheesecake. I have tried coating this cake in this thick, delicious frosting, and the end result was fantastic. For something you don’t have to cook, try my no-bake chocolate pie, made with a whipped chocolate filling, an Oreo crust, and topped with Oreo buttercream for even more incredible flavor.

For breakfast, why not top these Oreo cinnamon rolls with this delectable buttercream? Whether it’s for breakfast or dessert, the kids will devour them, and so will you! When I am not using this for frosting, filling, or dipping, I have also used it to make truffles. Try rolling it into balls and freezing them for several hours or overnight. Then, dip them in melted chocolate, chill, and serve! Another fun idea is to mix leftover cake crumbs into the buttercream, roll it into balls, dip them in candy coating, and poke them with lollipop sticks.

How to store leftovers:

• Refrigerate: This Oreo buttercream can be kept in an airtight container at room temperature for 3 days or in the fridge for a week.  
• Freezing: To keep it longer, I put it in freezer bags, so I can store leftovers for several months.
• Defrost: I thaw the frosting overnight in the freezer, then let it come to room temperature. Then, I whip it with a mixer before using it.

Frequently asked questions

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