This Small-batch Oreo Frosting, made with cream cheese and crushed Oreo, is the cookies and cream frosting of your dreams.
Happy Friday! I have something small and sweet for you today.
This summer, I’ve been building out Baking Mischief’s selection of Small-batch Muffin Recipes. For the next few weeks, I’ll be doing the same for my Small-batch Cupcakes Archive. Along with the cupcakes though, I’ll be posting small-batch frosting recipes so you can mix and match and make whatever cupcake makes your heart beat a little faster. 😉
All of these frosting recipes make between 3/4 and 1 cup of frosting, depending on how much air you beat into them. That’s enough to dramatically frost four to five cupcakes with big swirls or frost about eight cupcakes or cookies with a knife.
First up is this fabulous Small-batch Oreo Frosting. I used it on some Small-batch Chocolate Cupcakes this past weekend and oh man is it good.
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.
If you don’t feel like opening a package of cream cheese to make this frosting, 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!
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
Ingredients
For Piping
Small-batch Oreo Frosting
- 1 Oreo
- 2 tablespoons (1oz) unsalted butter softened
- 1 ounce cream cheese softened
- 1 cup (120g) powdered sugar
- 1 teaspoon to 1 tablespoon milk or cream
Instructions
Frosting
- Separate Oreo and scrape filling into a small bowl. 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.
- To the bowl, add softened butter and cream cheese. Beat until smooth. Add powdered sugar and cookie crumbs 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.
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.