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.
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.
- 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
- Scrape the center out of an Oreo and crush the cookie in a small plastic bag.
- In a medium bowl, combine butter and cream cheese and beat until smooth.
- Add powdered sugar, crushed cookie, salt, and milk and beat until fluffy, adding more milk if necessary.
- Frost something delicious and enjoy!!
- Small-batch Chocolate Cupcakes
- Small-batch Vanilla Cupcakes
- Small-batch Cut-out Sugar Cookies
- Small-batch Fluffy Sugar Cookies
- Small Chocolate Cake (Triple the frosting recipe)
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.
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
- Vanilla Frosting
- Chocolate Frosting
- Cream Cheese Frosting
- Cookie Dough Frosting
- Strawberry Frosting
- Chocolate Cream Cheese Frosting
More Oreo Recipes
- Small-batch Oreo Cupcakes
- Oreo Cheesecake Bites
- Oreo Milkshake
- No-churn Peanut Butter Oreo Ice Cream
- Small-batch Chocolate Cookies With Oreos and Andes
Small-batch Oreo Frosting
- 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
- 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!
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