This Oreo Cream Cheese Frosting is the creamiest you will find! Using my frosting base and mixing in delightfully crushed Oreos makes for an unbelievable decadent frosting.
Yes, Oreo Cream Cheese Frosting, people! Swoon. My very favorite cream cheese frosting recipe got a fabulous addition, and I made this frosting for our Christmas party and for a birthday party recently.
Can I share a little secret? I have been in a terrible cooking funk since Christmas. I want the same 5 meals and nothing fancy. I am a creature of habit lately. However, there is a silver lining. Watching everyone’s eyes light up at the mere sight of these classic cupcake beauties was enough to pull me out of this funk.
Now, I won’t say that I am the premiere cupcake aficionado. In fact, I usually make a whole cake rather than cupcakes, but you can’t deny the singular cuteness of the cupcake. I also used my favorite chocolate cake base to accompany the Oreo frosting. For an extra surprise, drop an Oreo in the bottom of the cupcake before filling the tin and baking. It’s a trick I have seen many times on Pinterest but have yet to do myself. I am perfectly happy with a generous dollop of this frosting.
How To Pipe Frosting
And want to know the secret to those beautiful insanely high frosted cupcakes? Use a giant piping tip like this one and even pressure! I was always using smaller tips but those are made for fondant and other specialty decorations. Although I can’t say that my cupcakes are entirely even on all sides of the frosting, it is still much better than it used to be. If you are making these piled-high style of frosted cupcakes, you will need to adjust the recipe size to make an actual 24.
Looking for More Delicious Cake and Cupcakes? Check these out:
Frequently asked questions
I don’t recommend rushing this process as it can affect the texture. A few seconds too long and you’ve got yourself a mess! The best way to bring your ingredients to room temperature if you find yourself short on time is to cut the butter and cream cheese into smaller cubes.
There are a few things you can do if your frosting isn’t thick enough for your liking. Firstly, make sure you are using a cold mixing bowl. Pop it in the refrigerator when you take your butter and cream cheese out to come to room temperature. You can also try mixing it a little longer for a thicker consistency. If it’s still not thick enough, pop the bowl of frosting in the refrigerator. The fats in the butter and cream cheese will start to firm up and make it easier to pipe. You can also try adding cornstarch a half teaspoon at a time till you reach your desired consistency.
Recommended Tools for Frosting Cupcakes
- My favorite cupcake piping tips – These will get you those beautiful looking cupcakes and you don’t have to pile it high if you don’t want. Pair with a plastic decorating bag.
- The Cupcake Book from THE authority on cupcakes in my humble opinion.
- Collapsible cupcake stand with carrier – less storage and it makes transport easier.
More Great Dessert Recipes
Oreo Cream Cheese Frosting
Ingredients
- 8 oz Cream cheese room temperature
- 7 tablespoon Butter room temperature
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 4 Oreos about 16 mini-oreos
- 2 tablespoon Milk
Instructions
- In a stand mixer, cream together 8 oz Cream cheese and 7 tablespoon Butter until smooth. Add1 teaspoon Vanilla extract and mix.
- At med-low speed, mix in 3 cups Powdered sugar. After mixed slightly, bump the speed up to medium or medium-high and whip until a firm consistency, about 2-5 minutes. It will thicken as you whip. If the frosting is too thick, add 2 tablespoon Milk one teaspoon at a time until you reach the consistency you want.
- In a food processor or manually, finely crush 4 Oreos into crumbs (use the whole oreo and cream center).
- With a rubber spatula or spoon, mix the oreos into the frosting.
- Chill in refrigerator before piping if creating high topped cupcakes.
Recipe Notes
Nutrition
Not Sure
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Reagan says
So delicious! I need to start using cream cheese frosting instead of buttercream more often. So good, the perfect amount of sweetness. I did increase the number of Oreos that I crushed up to mix in. I happened to use salted butter because that’s what I had.
Jessica says
Does the recipe use salted or unsalted butter?
Rachel says
You can use either, depending on your preference. I use unsalted.
Jess says
Best tasting cookies and cream frosting I’ve tried! Not as sweet as the ones I’ve use that were American buttercream style. Texture was silky before adding the cookie bits but stiff enough to hold shape on the cupcakes. Single portion was enough for 21 standard cupcakes with a good amount of frosting on each. I used 16 Oreo thins which made enough crumbs for the frosting and topping off each.
Catherine says
Would this quantity work for 2 9 inch round cakes stacked?
Rachel says
I usually say it does one 8-inch cake with 2 layers, but it depends on how thickly you lay frosting on a cake. I would generally go with about 4-5 cups of frosting for that size cake, and make a batch and a 1/2 in this recipe since I feel it’s better to have more than not enough.
Amanda says
This tastes delicious and was easy to make. My only complaint is that it gets loose very fast after taking it out of the fridge—and I did not use any milk in the recipe. Both items were room temp for about an hour before I mixed them together. Is there a way to make it stay firm? After taking it out of the fridge?
lid says
How far in advance can i make the frosting?
Rachel says
You can make it a few days ahead of time as long as it is stored in the refrigerator. I store leftovers in a smaller piping bag and let it come to almost room temperature to make piping easier.
Julia says
Hi, could I use mascarpone cheese instead of cream cheese? The cream cheese available where I live seems to produce a runny frosting 🙁
Rachel says
I have not tried that specifically. However, I have come across others who have cream cheese with much high moisture content in other countries. I have heard of some users putting their cream cheese sold in tubes in cheesecloth and a strainer overnight to remove some of the moisture. However, unfortunately, I never got to find out their results with that. I have also seen some add a bit of cornstarch to reduce the moisture content without adding more sugar, which might work good with the mascarpone. I would love to hear if you find a good result.
Milena says
Maybe you can find an Oreo Mascarpone frosting recipe somewhere 🙂 Personally I might try with Mascarpone and whipping cream, not butter. Mascarpone is already pretty buttery in flavor. Also, the tang of cream cheese would be missing. Maybe some sour cream can help with that. Also, be careful not to overbeat the Mascarpone. The longer the better is NOT the rule in this case 🙂 Good luck!
Milena says
Oh, and cupcakes would need to be refrigerated!
Julie says
I baked this cake and it was off the chain. Easy to follow and it came out perfect. The taste is to die for!!!! My husband loved it!The icing delicious!Thanks for sharing !
Kelli says
They were a hit! The icing tasted exactly like the Oreo cream filling