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.
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.
Looking for More Delicious Cake and Cupcakes? Check these out:
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 cream cheese and butter until smooth. Add the vanilla extract and mix.
- At med-low speed, mix in the 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 milk one teaspoon 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.
Notes
Nutrition
Not Sure
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Emily S says
Delicious! I doubled the Oreos to suit our taste and piped it on rich chocolate cupcakes. It’s been a hit every where I bring them!
Erika says
What would you think if I wanted to swap the milk for heavy whipping cream? I love the fluffy and lightness that heavy whipping cream gives to frosting. Have you ever tried this swap? Or do you think I should lessen the amount of butter used if I want to use heavy whipping cream in place of milk. Maybe by a few tablespoons? Would love to hear your thoughts!
Rachel says
I always make my own whip cream in a kitchen aid stand mixer, so I imagine it would work just fine in the frosting. If you test it out, let us know!
Shrinidhi V says
I only have 1 block of cream cheese but I want to make 1.5x of this recipe. Can I use some equal proportion of greek yogurt as a substitute for the extra 4 oz of cream cheese? Greek yogurt is known to be a low fat alternative to cream cheese, so just wondering….
Rachel says
You can definitely try, but I am not sure I would recommend substituting greek yogurt because the texture is very different from cream cheese. I cannot say that I have personally done this.
Stephanie says
I only have one block of cream cheese and need to double this recipe. Would it taste bad if I used 21 tbs of butter (almost 3 sticks) and just the 1 block of cream cheese?
Lyla says
I am assuming it would taste more like buttercream with a tint of cream cheese but it should still work though! Add probably some more powdered sugar. Sorry, I know I’m not the author, but I couldn’t resist telling you haha 🤣:)
Jenny says
Would we have to refrigerate these cupcakes?
Rachel says
Not generally, unless it will be a few days before they are served or it is very warm where they will be served. Especially for sky-high cupcakes, any frosting can wilt in heat. Honestly though, I personally like my icing on the cool side, but that’s just personal preference. Hope that helps!
Brianna says
How long can I refrigerate this icing for? Will it last a week?
Rachel says
Hi Brianna, there is nothing in the recipe that I think would prevent it from being stored that long. I have stored it myself 3 or 4 days before in a ziplock bag. Just make sure that it has no air in there or the frosting might harden. Also, I would put it in the refrigerator in a controlled space where it won’t cycle through temperatures often (like in the doorway). I doubt it would happen, but it might separate.
Monique says
I’m a little confused about the amount of oreos, just four individual oreos? I have saved a different recipe for an oreo Buttercream frosting that required an entire bag of oreos, and the recipe reportedly was just enough to cover a little layer 9 inch cake. If this recipe can also cover a double layer 9″ cake is 4 oreos really enough? I don’t want to mess anything up, lol. Thanks in advance.
Rachel says
Great Questions! This recipe makes a bit more than one of those cans of frosting you get in the grocery store. A double layer cake usually requires a double recipe. I agree that this is so confusing because everyone uses different amounts of frosting! However, about 3 cups is considered the standard for writing recipes (one of my friends is a professional cake baker). Also, yes, the recipe does only requires 4-6 oreos, but feel free to add more if you want. Because this is a cream cheese frosting, it already has a flavor that the oreos enhance. Buttercream frosting really doesn’t have much flavor without the oreos in it. However, feel free to add a lot more if you want more oreos! It may be a bit darker, but it will work either way.
Dani says
If you were to pipe tall cupcakes like you did, do you know about how many cupcakes it will frost?
Rachel says
It does frost a standard 24, which is the considered industry standard for a normal amount of icing. The recipe equals a little more than 1 tub of icing you would find at a store. If you want super tall cupcakes I would probably double the recipe. Hope that helps, I know it’s confusing. I write about that in the post that the recipe would need adjusting for tall icing amounts.
Natasha says
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!
Rachel says
That you so much for your generous review!
Laura says
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.
Rachel says
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).
Laura says
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
Rachel says
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.
Kristy Fletcher says
The recipe says butter, is it butter or stick margarine? If butter do I use salted or unsalted?
Rachel says
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.
Amanda says
How long should I chill the frosting before piping? And should these be stored in the refrigerator if made a day before?
Thanks
Rachel says
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.
Dezerie Powell says
would this make a good filling
Rachel says
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.
Lisa Weidknecht says
Pinned it!!!
Leslie says
Yummy! I love anything with oreo’s! I was thinking of making an oreo cheesecake later this week. Thanks for sharing.