Light and fluffy whipped Oreo frosting is a rich vanilla buttercream filled with Oreo cookie pieces. Yummy way to top chocolate or vanilla cupcakes or cakes!
I think I’m becoming a frosting person.
There was a time, not too very long ago, when I would scrape the frosting clean off the cupcake and just eat the cake. Over the past few years, though, I’ve started to enjoy frosting more.
I think it’s because I’ve found a way to make frosting that isn’t heavy and greasy. I’ve always hated the frostings that left a coating in my mouth. This Oreo frosting, though, is rich but still light and airy.
Tips for making Oreo frosting
Here are a few tips to help you successfully make this frosting:
- First, be sure to cook milk mixture long enough. The mixture should be a thick paste. If it’s too wet, the frosting will be too loose.
- The cooked flour mixture continues to thicken as it sits. So, if you think it might still be a little too wet, try letting it sit longer before continuing with the recipe.
- Second, the cooked flour mixture needs to cool completely. If it’s warm, it will melt the butter, and you’ll end up with loose frosting that doesn’t come together.
- Third, the butter should be at cool room temperature. It should dent if pushed, but it shouldn’t be too warm and certainly not beginning to melt.
- Fourth, not whipped the frosting long enough. The frosting needs to be whipped to get the right light and airy texture. Cutting the time short could leave you with a grainy frosting or a frosting that separates.
Tips for using Oreo frosting
- If you are going to pipe the frosting, you’ll want the cookie to be crushed to crumbs. Otherwise, the cookie pieces will get stuck in the piping tips.
- If you aren’t going to pipe the frosting, feel free to leave the cookies in a little larger pieces. I’ve made it both ways, and either way it delicious.
- I store any leftover frosted cake/cupcakes in the fridge.
More frosting recipes!
- Salted Caramel Buttercream Frosting Recipe
- Chocolate Cream Cheese Frosting
- Whipped Buttercream Frosting
- Whipped Brown Sugar Buttercream Frosting
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Whipped buttercream frosting filled with pieces of OREO cookie.
- 1/2 cup all-purpose flour
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 1 ½ cups salted butter at cool room temperature
- 1 ½ cups granulated sugar
- Pinch of salt
- 10 OREO cookies cookie and filling crushed to fine crumbs**
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will be the consistency of a thick paste.*
- Remove from heat, and let it cool to room temperature. This step is key. If the milk mixture is at all warm, it won't come together properly.
- Stir in vanilla.
- Once the mixture is cool, cream the butter, sugar, and salt together until light and fluffy on medium-high, about 5 minutes.
- Then add the completely cooled milk mixture.
- Beat it for about 5 minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like whipped cream.
- Fold in cookie crumbs.
Frost cake or cupcakes of your choice.
*The cooked flour mixture continues to thicken as it sits. So, if you think it might still be a little too wet, try letting it sit longer before continuing with the recipe.
**If you are going to pipe the frosting, you'll want the cookie to be crushed to crumbs. Otherwise, the cookie pieces will get stuck in the piping tips. If you aren't going to pipe the frosting, feel free to leave the cookies in a little larger pieces. I've made it both ways, and either way it delicious.
***Check out all my tips for making this frosting just above the recipe.
****Nutrition values are estimates.