If you love Oreos, you are going to love this chocolate Oreo buttercream. Little bits of everyone’s favorite sandwich cookies are stirred into rich chocolate frosting for a one of a kind treat.
This yummy chocolate Oreo frosting is creamy and perfect for topping all sorts of cakes, cupcakes and cookies. It is made of simple ingredients and can be put together on just a frw minutes.
It was the perfect way to finish off a homemade cookies and cream layer cake for Little Dude’s birthday. He wanted it to be camping themed, so it was a perfect rustic looking base to build on.
I made a tutorial showing you how to decorate your own camping cake if you want to make one too!
The combination was really delicious. And how could it not be with Oreos as the star of the show?
Everyone was raving about the moist cake and the yummy chocolate frosting. Maybe you should make them both to see for yourself.
Ingredients Needed to Make This Chocolate Cookies and Cream Frosting
Get the full recipe with all of the ingredient measurements in the recipe card below.
Butter – I tend to use salted butter. It is easy to use for so many applications. You can easily use unsalted butter, just add a pinch of salt to add balance.
Powdered Sugar – Powdered sugar is an integral part American buttercream recipes. It provides structure and helps the frosting to create a slight crust helping it to hold its shape.
Cocoa Powder – using cocoa powder for the chocolate flavor has a lot of benefits. It helps to add big chocolate flavor while also balancing the sweetness of the confectioners sugar. You can add more or less to adjust the flavor and color to your liking.
Vanilla – you can use vanilla extract or vanilla bean paste. They are interchangeable in a recipe like this, so use whatever you have on hand.
Milk or cream – either works to help get the frosting to a spreadable consistency.
Oreos – adding Oreo crumbs boosts the chocolate flavor and adds a fun speckled texture. You will want to really crush them into tiny crumbs if you plan to pipe the frosting. Using a food processor is the easiest way to get fine crumbs. A rolling pin and thick plastic bag will work in a pinch.
Tips for Using Oreo Frosting
If you plan to pipe the buttercream, be sure to use a large open tip. A large circle or open star will work well. Smaller piping tips may get clogged and it isn’t worth the risk.
You can adjust the consistency to get it to your liking by adjusting the powdered sugar to milk ratio. I like using a softer frosting for spreading over a cake, so I use an extra teaspoon or two of milk or cream to get it smooth and easy to spread.
For a stiffer frosting, perfect for holding its shape when you pipe it, add a little bit of extra powdered sugar. In this recipe, you can also add a bit more cocoa powder if you don’t want to make it sweeter.
Can I use shortening instead of butter?
Yes. I find butter tastes better, but shortening will work if you are avoiding dairy.
Shortening does have the benefit of standing up to warmer temperatures a little bit better than butter. It enhances the crusting properties of American buttercream as well.
You can also use half butter and half shortening. That will give you a great balance of stability and flavor.
I do not recommend using margarine though. Margarine doesn’t work well for buttercream.
More Great Cookies and Cream Themed Desserts
A cookies and cream cheese ball is the perfect game day dessert, especially if you shape it like a football. It is full of chocolate goodness and goes with a ton of fun dippers. Grab a bite and enjoy the big football game!
Dirt pudding jars are a childhood favorite treat that is sure to become an instant favorite again. Crushed cookies, creamy pudding and cream cheese make such a delicious no bake dessert!
A nice big batch of brown sugary cookies and cream blondies is the perfect way to feed a crowd. Bring them to your next potluck, BBQ or party and watch them disappear.
Did you make this great recipe? Please leave a review in the recipe card below!
- 1 1/2 cups butter, softened
- 6 cups powdered sugar
- 1/3 cup cocoa powder
- 2 teaspoons vanilla extract
- 4 Tablespoons milk
- 1 cup Oreo crumbs
- Using the paddle attachment, beat the butter on medium speed until it is smooth and creamy.
- Add powdered sugar, cocoa powder, vanilla and milk. Mix on low until combined.
- Turn mixer up to medium speed and beat for 2 minutes.
- Adjust consistency by adding more powdered sugar or milk if necessary.
- Add Oreo crumbs and mix on low until combined.
Buttercream can be stored in an airtight container at room temperature for up to three days. It can be stored in the refrigerator for up to 2 weeks. Or freeze it for up to 3 months. Bring chilled buttercream to room temperature and give it a quick stir before using it.
This recipe makes about 6 cups of frosting, or enough to generously frost a 3 layer 9-inch cake or 24-36 cupcakes depending on how much frosting you use.
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Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 71mgCarbohydrates: 21gFiber: 0gSugar: 19gProtein: 0g
All nutritional information is estimated and will depend on the exact ingredients you use.