Oreo Frosting Recipe

5 from 3 votes

Oreo Frosting Recipe

Marshmallow fluff takes this decadent Oreo Frosting to the next level with an added layer of flavor. It's a favorite with cupcakes and more!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

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.

Store. Store frosting in an airtight container. It should last several days in the refrigerator.

Freeze. 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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