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
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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Oreo Frosting
Ingredients
- 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**
Instructions
- 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.
Notes
Nutrition
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Reader Interactions
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Comments & Reviews
Jan Knoll says
I am making this frosting right now. I am creaming the butter and sugar. But it is graining from the sugar. I read other recipes that mix the sugar into the flour mixture. Will this graininess dissipate/dissolve as we go?
Kate says
Yes, when you add the milk/flour mixture, it should smooth out any remaining grittiness.
Phil Harding says
What are the ingredients in grams instead of cups please ?
Kate says
I’ve added the measurements in grams. Please let me know if you have any questions!
Amanda says
We love this recipe so much and use it often for special occasion cakes. A lot of people have asked for this recipe after tasting it. It’s perfect!
Kate says
Thank you! I’m so glad that you like it!
Doris says
Is cake flour 9k tis substitute in this and your mousse cake recipe? Thanks!
Kate says
Hi! I haven’t tried using cake flour in this frosting to say for certain.
Danielle Kepner says
How long does it typically take for the flour mixture to cool to room temp? I have tried ermine icings like this before and struggle to gauge how long I should do the flour/milk mix in advance. Thanks!
Kate says
It depends. I find that it usually takes around 20-30 minutes. If you need to hurry that along, I’ve chilled it, and I’ve also set the pot in a shallow dish of ice water to speed that process up. Hope that helps!
Beth Ann says
WOW. I was hesitant while making the frosting because I wasn’t sure if the flour and milk paste were the right consistency and the recipe mentions how important it is. Anyway, I guess I got it the right consistency because the frosting is SO GOOD. I haven’t even tried it on the cupcakes yet, but I definitely squeezed out the remainder of the piping bag right into my mouth lol! Yum. It could totally be a winning dessert on its own.
Kate says
Thank you so much! I’m so glad that you liked it! If you ever have any questions on my recipes, please feel free to ask! I’m happy to answer any questions.
Elle says
Hi, would this recipe frost two nine-inch cakes?
Kate says
Hi! Yes, this will frost a 2 layer 9-inch cake. If you would like to add piping details, I would recommend making 1.5 batches. You can get those measurements by hovering over the servings and then increasing the servings on the slider.
Ann says
Hi, would this frosting be able to cover a 6 thin layers 6inch cake?
Kate says
I’m not sure. It will frost 24 cupcakes or a 2-layer 8-inch cake.
Kylie Casey says
If you take out the oreo step, this recipe makes the best vanilla frosting!
Kate says
Thank you! =)
Beth says
Has anyone ever used this butter cream for macaron filling?
Kate says
I know that people have used the vanilla version as a macaron filling. I would imagine that this version would work, too.
Blair says
Salted or unsalted butter?? I used unsalted. I hope it tastes ok in the morning.
Kate says
You can use either because it’s really just a matter of taste. If you taste it and it tastes a little sweet or a bit flat, add an extra pinch of salt next time.
Yessica says
I am about to try this recipe, I do not know much about this but do I have to leave the cupcakes with frosting in the fridge or they will be fine at room temperature for next day?
Thanks for your help.
Kate says
Hi! I would put them in the fridge if you don’t plan to serve them until the next day. Happy Thanksgiving! =)
Wisty says
I love this frosting!!! Not too sweet! I made this for a baby shower and they loved it. Is it possible to use this as base frosting for a different flavor? Strawberry or blueberry?
Kate says
Thank you! Yes, I make peppermint, vanilla, chocolate, cinnamon, etc., versions of this frosting. I’ve heard from people who have used freeze dried strawberries and who have used jam to flavor this recipe. Hope that helps!
Nicke says
Holy Yum! Perfect and not too sweet!
Kate says
Thank you! I’m so glad that you liked the frosting! Thanks for commenting. =)
Caroline says
Fluffy, filled with Oreo’s, and not too sweet! It’s a winner!
Kate says
Thank you so much! =)