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.
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
- 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!!
Where to Use Cookies and Cream Frosting
- 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
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
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Julianne says
I can’t wait to try this! I love finding new frosting recipes.
Tracy says
Hope you enjoy it, Julianne!
Shumaila says
Small batch cupcakes and frostings are such a great idea. This oreo frosting sounds lovely!
Tracy says
Thank you, Shumaila!
Amy @ The Cook Report says
This looks delicious! A great idea for something a bit different to top your cupcake with
Tracy says
Thank you, Amy!
Jessica (Swanky Recipes) says
I make a ton of cupcakes every year and I’m always looking to try new frosting recipes! I love chocolate oreos and cream cheese together. Can’t wait to try this next, yum!
Tracy says
Thanks, Jessica!
Ginny says
No way! You are me queen. Seriously, I am vegan but guess what? Oreos are vegan and I can use vegan cream cheese & cream. So excited.
Tracy says
Hehe. I am always so shocked when I am reminded that Oreos are vegan!
Sharon Loiseau says
Do these cupcakes need to be refrigerated with the frosting on them?
Tracy says
Yes. Because of the cream cheese, I refrigerate them if they’re going to be sitting for a while.
dris says
How comes you only used 1 oreo in the recipie?
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.
Tracey says
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?
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
Tracey says
Thank you! I am SO glad I found your website.
Tracy says
You’re very welcome!
Lily says
Is their a way I can make it without cream cheese?
Tracy says
You can replace the cream cheese by adding an additional 2 tablespoons of butter.
Grace says
I think this recipe is great but what is I don’t have unsalted butter
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.
Pam Larson says
Can this frosting be refrigerated for a couple of days?
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.
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 ☺️
Tracy says
Yay! Thanks, Sarah! So glad your son enjoyed it.