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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- 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.