Oreo Frosting is one of our favorite ways to dress up cupcakes because it’s fluffy, creamy, and packed with cookies and cream flavor (the family’s fav!). Marshmallow fluff gives it a light texture, butter makes it rich, and finely crushed Oreos make every bite taste like a cookies and cream treat.
We love piping this on chocolate cupcakes, vanilla cupcakes, cookies and cream cupcakes, or even using it as a filling for cakes. Add extra Oreos on top and it instantly looks cute enough for birthdays, parties, and dessert tables.
Add this to your cupcakes or to our Chocolate Cake, or Sugar Cookie Bars for a dessert everyone will be talking about.
Why you’ll love it + Why it works:
- Cookies and Cream Flavor: Crushed Oreos add plenty of chocolate cookie flavor throughout every bite.
- Easy to Make: A handful of simple ingredients comes together in just minutes.
- Marshmallow Fluff Boosts Texture: The marshmallow fluff keeps the frosting light, smooth, and fluffy.
- Pipeable Consistency: Heavy cream allows you to easily adjust the frosting to the perfect texture.
Oreo Frosting Ingredients
- Marshmallow Fluff (3.4 ounces): Creates an extra fluffy texture and adds sweetness while helping the frosting stay light and airy.
- Butter, Room Temperature (½ cup): Provides richness and creates the smooth, creamy base of the frosting. We recommend using unsalted butter for the best flavor control.
- Powdered Sugar (2½ cups): Sweetens the frosting and gives it structure for spreading and piping.
- Vanilla Extract (1 teaspoon): Enhances the cookies-and-cream flavor and adds warmth to the frosting. Pure vanilla extract is our preference.
- Heavy Whipping Cream (1-2 tablespoons): Adjusts the consistency and makes the frosting smooth enough for piping. Add it gradually until you reach the desired texture.
- Oreos, Finely Crushed (10 cookies, plus more for garnish): Adds the classic cookies-and-cream flavor and a little texture throughout the frosting. Regular Oreos work best, but Double Stuffed Oreos can also be used.
- Additional Oreos (for garnish): Adds a decorative finish and make the frosting look even more fun and bakery-style.
How to Make Oreo Frosting
WHIP. In a bowl or stand mixer, beat together the marshmallow fluff and butter until light and fluffy.
Add powdered sugar and vanilla and enough heavy cream to make it a smooth frosting that can be piped. Beat until light and fluffy.
OREO. Fold in finely crushed Oreos.
DECORATE. Pipe onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional Oreos as desired.
Kristyn’s Recipe Tips
- Make sure the butter is fully softened so the frosting mixes smoothly without lumps.
- Crush the Oreos very finely if you plan to pipe the frosting through a decorating tip.
- Add the entire Oreo cookie to a food processor and pulse until you reach the desired consistency. Do not remove the cream center. If you don’t have a food processor, place the Oreos in a Ziploc and use a kitchen mallet or a rolling pin to pound and crush the cookies.
- Add the heavy cream gradually until the frosting reaches your desired consistency.
- Beat the frosting for several minutes to create a lighter, fluffier texture.
Oreo Frosting Recipe
Ingredients
- 3.4 ounces marshmallow fluff, (½ of a 7 oz container)
- ½ cup butter, room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
- 10 Oreos, finely crushed, plus additional oreos for garnish
Instructions
- Beat together the marshmallow fluff and butter until light and fluffy.
- Add powdered sugar and vanilla and enough heavy whipping cream to make it a smooth frosting that can be piped. Beat until light and fluffy.
- Fold in finely crushed Oreos.
- Pipe onto the cooled cupcakes (I used a jumbo round tip) and garnish with additional Oreos as desired.
Notes
- Make sure the butter is fully softened so the frosting mixes smoothly without lumps.
- Crush the Oreos very finely if you plan to pipe the frosting through a decorating tip.
- Add the entire Oreo cookie to a food processor and pulse until you reach the desired consistency. Do not remove the cream center. If you don’t have a food processor, place the Oreos in a Ziploc and use a kitchen mallet or a rolling pin to pound and crush the cookies.
- Add the heavy cream gradually until the frosting reaches your desired consistency.
- Beat the frosting for several minutes to create a lighter, fluffier texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store frosting in an airtight container. It should last several days in the refrigerator.
Freeze for up to 3 months. It may not have quite the same texture as the freshly made frosting, but it will still be delicious and spreadable. A freezer Ziploc bag would work best for freezing, as you can squeeze out excess air.
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Oreo Pudding Poke Cake
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This recipe was first shared September, 2022.
Love the frosting recipe but I have to work on my piping skills so it looks as good as it tastes.
If you love Oreos you will love this frosting. Easy to whip up and so yummy!!
This oreo frosting is to die for!! It’s so light & creamy! I am excited to try it on some brownies!