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.
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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.
Tips for Piping Oreo Cream Cheese 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.
Make delightful Oreo Cream Cheese Frosting! Sweet with the taste of oreos right in the frosting.
As for actual tips about making this recipe (or any frosting recipe, really), make sure to let the butter and cream cheese come to room temperature on it’s own. Melting it in the microwave will produce some uneven results. The biggest difference in creating a thicker frosting is to whip it longer. Much like making whip cream, the frosting will stiffen and thicken the longer you mix it. If you find the frosting to be thin, try whipping it longer. The last tip is that a cold mixing bowl is essential. When you put out the cream cheese/butter to come to room temp, put your mixing bowl in the refrigerator.
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.
Looking for More Delicious Cake and Cupcakes? Check these out:
- Cream Cheese Frosting
- 20 of the Best Homemade Cupcake Recipes
- Bailey’s White Chocolate Cake
- Carrot Cake Cupcakes
- 8 oz cream cheese room temperature
- 7 Tbsp Butter room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 Oreos about 16 mini-oreos
- 2 Tbsp Milk
In a stand mixer, cream together cream cheese and butter until smooth. Add the vanilla extract and mix. At med-low speed, mix in the powdered sugar. 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 milk one tsp at a time until you reach the consistency you want. In a food processor or manually, finely crush the 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.
As for actual tips about making this recipe (or any frosting recipe, really), make sure to let the butter and cream cheese come to room temperature on it's own. Melting it in the microwave will produce uneven results. The biggest difference in creating a thicker frosting is to whip it longer. Much like making whip cream, the frosting will stiffen and thicken the longer you mix it. If you find the frosting to be thin, try whipping it longer. The last tip is that a cold mixing bowl is essential. When you put out the cream cheese/butter to come to room temp, put your mixing bowl in the refrigerator.
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My heartfelt thanks for this heavenly recipe. I tried a recipe for a chocolate cake online and despite the very high ratings, the result was far from what I expected. In a bid to save the day, I decided to try my luck with an oreo cream cheese frosting and came across your page. Your frosting did wonders to the cake. Once mixed, I popped it in the fridge for a while for it to be more consistent and to ease the spreading. Absolutely perfect. Thanks!
That you so much for your generous review! If you ever need a good chocolate cake recipe, one that I really love is this one: http://www.cupcakeproject.com/2013/06/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting.html It’s very chocolaty and rich, and I am serious chocoholic, lol. You can make it easily as a cake as well, just change the baking times. I have made it myself a few times and altered it with good results as well. Hopefully, I will get around to posting it one day.
Hi! I want to use it in a rainbow layer. For how many layers do you think this cream should be enough?. Greats from Buenos Aires, Argentina.
Thank you for your question! However, I need more information. What do you mean by a “rainbow layer”? Are you dyeing the frosting 7 different colors or mixing them somehow? This recipe makes enough to frost an entire 2 layer cake. If you wanted 7 different layers, you would need to at least triple the recipe (maybe 4).
Sorry I’ve forgot to tell that what I want to make is a “rainbow layer cake” with about 5 layers. Do you think I must double or triple de recipe? It is for my cousin birthday cake and he doesn’t like cream cheese frosting so I’m going to replace with oreo cream frosting. Thank you for your answer. Kisses. Laura
Well, to be totally safe, and depending on how much you like frosting, I would triple it. Double would probably be ok, but it has been a little while since I made this for a layer and I usually make a 2 layer cake. Although, if he doesn’t like cream cheese frosting, this still has a cream cheese base. You could try adding the crushed oreos to a vanilla or buttercream frosting recipe without changing the rest of the ingredients.
The recipe says butter, is it butter or stick margarine? If butter do I use salted or unsalted?
I use unsalted butter just because I haven’t purchased salted butter in years. I can’t say that there is a reason beyond that for this recipe. The only thing is that I don’t recommend spread type margarine like Country Crock because it would be too soft.
How long should I chill the frosting before piping? And should these be stored in the refrigerator if made a day before?
Thanks
If it is the consistency you want, then you don’t have to chill the frosting before piping. I like to cool it down a bit because I am terrible at piping, haha. It is easier for me to get those higher frosted cupcakes like pictured. I actually just used this on a cake and I did not chill it before. Alos, because the frosting is a cream cheese based frosting, it should be covered and stored in the refrigerator if made the day before.
would this make a good filling
Forgive me if this is a second reply since I thought I had replied. My site was being transferred and perhaps a glitch happened. I think using it as a filling is a great idea. I frosted a cake recently with this recipe and I used it in-between as well as on top of the layers.
Pinned it!!!
Yummy! I love anything with oreo’s! I was thinking of making an oreo cheesecake later this week. Thanks for sharing.