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Small-batch Oreo Frosting

| Cupcakes, Desserts, Recipes, Small-batch Dessert

This Small-batch Oreo Frosting, made with cream cheese and crushed Oreo, is the cookies and cream frosting of your dreams.

I have something small and sweet for you today: small-batch Oreo frosting!

This frosting is fabulous over chocolate cupcakes, pillowed between sugar cookies, or if you want to go really wild, serve alongside a plate of Oreos and use as a dip!

It’s going to be a good time no matter how you choose to enjoy it.

Small-batch oreo frosting in a glass bowl.

This frosting uses both cream cheese and softened butter as a base alongside powdered sugar and a crushed Oreo. The cream cheese doesn’t give the frosting a strong cream cheese flavor, it just helps to mimic the taste of the creamy center of an Oreo.

Ingredient Notes

  • Cream cheese: If you don’t have cream cheese on hand, you *can* use all butter (just replace the cream cheese with an additional 2 tablespoons of butter), but I really love the creamy, tangy boost that it gives the recipe, so if you can use cream cheese, do!
  • Room temperature butter: Make sure you’re starting with room-temperature butter (and cream cheese) or you’ll struggle to get a smooth and creamy frosting. You’ll know your butter is at the right temperature when you can smoosh an indentation into it with your finger, but the butter around it should still hold its shape.

How to Make Oreo Frosting

  1. Scrape the center out of an Oreo and crush the cookie in a small plastic bag.
  2. In a medium bowl, combine butter and cream cheese and beat until smooth.
  3. Add powdered sugar, crushed cookie, salt, and milk and beat until fluffy, adding more milk if necessary. 
  4. Frost something delicious and enjoy!!

Oreo frosting being piped on a chocolate cupcake.

Where to Use Cookies and Cream Frosting

How much frosting will this make?

This recipe will make between ¾ and 1 cup of frosting, depending on how much air you beat into it. That’s enough for about:

  • 4 to 6 cupcakes with a piping bag
  • 8 cookies or cupcakes with a knife
  • 1 single-layer 6-inch or 7×5-inch cake or brownies (top and sides)
  • 1 8-inch cake (a thin layer over top only) – This is for people who don’t LOVE frosting. Double the frosting if you’re a big fan. 

Can I double this recipe?

Yes! You can scale up this recipe with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.

Small-batch cookies and cream frosting being scooped out of a bowl.

Can I freeze Oreo frosting?

Yes. American buttercreams like this one freeze really well. Store in a freezer bag in the freezer for up to 2 months. When you’re ready to use it, allow it to defrost in the fridge and then set it out on the counter until it comes up to room temperature for easy spreading. 

More Small-batch Frosting Recipes

More Oreo Recipes

Small-batch oreo frosting in a glass bowl.

Small-batch Oreo Frosting

This Small-batch Oreo Frosting, made with cream cheese and crushed Oreo, is the cookies and cream frosting of your dreams.
5 from 9 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings (Hover or Click to Change Yield): 8 servings
Calories: 78kcal
Author: Tracy

Equipment

Ingredients

  • 1 Oreo
  • 2 tablespoons (1oz) unsalted butter softened*
  • 1 ounce cream cheese softened
  • 1 cup (120g) powdered sugar
  • Pinch of salt
  • 1 teaspoon to 1 tablespoon milk or cream

Instructions

  • Separate Oreo and discard (or eat) filling. Place cookie halves in a small plastic bag and crush into a fine crumb with a rolling pin or the bottom of a heavy glass. Set crumbs aside.
  • In a medium bowl combine softened butter and cream cheese. Beat until smooth.
  • Add powdered sugar, cookie crumbs, salt, and 1 teaspoon of milk or cream. Beat until sugar is completely incorporated and frosting is fluffy. Add up to 2 teaspoons more of milk or cream if necessary until frosting reaches your desired consistency.
  • Frost something delicious and enjoy!

Notes

* A large open star tip is my favorite for piping frosting.
* If using salted butter, omit the pinch of salt. 
This recipe yields 3/4 to 1 cup of frosting and will dramatically frost four to five cupcakes with big swirls or frost about eight cupcakes or cookies with a knife.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

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Comments

  1. Sarah says

    Made this and my son said it was better than the frosting he had on a cupcake from a specialty store! Winner! Thank you ☺️

    Reply

    • Tracy says

      It can! Just make sure to give it time to sit at room temperature to soften back up before trying to use it to frost anything as it will become hard (like butter) in the fridge.

      Reply

    • Tracy says

      Hi, Grace. You can definitely use salted butter (I do sometimes), but some people find it a little too salty. It’s really a matter of personal taste.

      Reply

  5. Tracey says

    5 stars
    Hello I have 2 questions! Love this recipe. My apologies if the answers are elsewhere in your website.

    1) Should I double/triple/quadtruple the recipe if i am going to use this to make a layered cake?

    2) I don’t have a stand mixer so would “bearing” been with a whisk or a spatula or fork, etc?

    Reply

    • Tracy says

      1.) Yes, for a cake you’ll need to increase the amount. Here’s a good chart on how much frosting you’ll need depending on cake size (it’s halfway down the page): https://www.wedding-cakes-for-you.com/wedding-cake-icing-chart.html This frosting makes between 3/4 and a 1 cup, but I would error on the side of too much, so assume you’re going to get 3/4 cup from it so you know you’ll have enough frosting. (Hope that makes sense! 🙂 ) Buttercream freezes really well, so you can freeze any extra.

      2.) You can make a small batch of frosting with a whisk no problem, just make sure your cream cheese is really softened so you don’t get lumps. It gets more and more difficult the bigger the batch. You might want to invest in a hand mixer. They’re not too pricey and work great for frosting. I own this one in red: http://a.co/c2JoR7B

      Reply

    • Tracy says

      Since this is a small-batch recipe, it only needs one Oreo. Plus, if you add too many Oreo crumbs, it turns the frosting an unappealing grey color.

      Reply
5 from 9 votes (5 ratings without comment)

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