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.
Oreo Cream Cheese Frosting
- 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
- 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.
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