Easy 5 Minute Oreo Buttecream

Chocolate cupcakes topped with tall swirls of Oreo buttercream and a mini Oreo cookie on top, surrounded by whole Oreo cookies and cookie crumbs on a light surface

This Oreo buttercream frosting is packed with crushed Oreo pieces. If you're an Oreo cookie lover you have to try it! It goes perfectly with cakes, cupcakes, and cookies!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 5

Total Time 5

Servings cups

Calories 513

Author Gabby Kislanko

Equipment

1 Mixing Bowl
1 standing mixer or handheld mixer

Ingredients

1½ cup butter, softened (regular or vegan)
2 teaspoon vanilla extract
½ teaspoon salt
2⅓-3½ cups powdered sugar (icing sugar/confectioners sugar)
1-2 teaspoons milk - only if needed! (regular or vegan)
15 Oreo cookies, crushed into crumbs (plus more for decorating)

US Customary - Metric

Instructions

Leave the filling in the Oreos and crush them up using a blender or food processor. You can also put them in a ziploc bag and go over them with a rolling pin. Set the crushed Oreos aside. If there are larger pieces, that's okay but you likely will have to spread the frosting rather than use a piping bag because cookie pieces can block the piping tip.
In a medium bowl, use a handheld mixer or standing mixer to mix the butter, vanilla extract, salt, then slowly add in the powdered sugar, ½ cup at a time until it reaches your desired consistency.
If it seems too thick, add in about 1-2 teaspoon of milk to thin it out. Mix in the crushed Oreos.

Notes

Storage and Freezing: Place any leftover buttercream in the fridge or freezer. Buttercream can be frozen in an air tight container and then thawed at room temperature before using. You can use a mixer to mix it up once thawed to make it fluffy again!

Nutrition