Cookies and Buttercream Frosting

These sweet, creamy cookies and creamy buttercream taste like an Oreo cookie filling. Use this homemade icing between cake layers, on cupcakes, inverts on brownies, and more.

Creamy, creamy buttercream cookies and creamy buttercream elevate any dessert and are very easy to make. Made with crushed Oreo cookies for the cookies and original cream flavor, you’ll want to dive into the spoonful first. You need 6 basic ingredients.

Buttercream and biscuit ingredients

  • ghee: We can’t have butter without butter. Although salted is fine, I recommend using unsalted butter so you can control the added salt. Whichever you use, make sure the butter is at the proper room temperature.
  • Confectioner’s sugars: This icing sugar sweetens and adds stability to the garnish. You can add more confectioners’ sugar if the buttercream is too thin.
  • leben: Sprinkling milk thins the froth. If it is too thick, add a little milk to thin it out.
  • Vanilla extract: It adds flavour.
  • Oreos: You can use Regular, Double Stuff, or any flavor of Oreo you like. I usually use Double Stuf Oreos. Enjoy and mix it up! Peanut Butter, Oreos or Mint Oreos would also be delicious.
  • salt: It helps offset the sweetness and adds a little extra.

My #1 tip for success

Before you get started, think about how you plan to use this buttercream. Are you going to pipe? Post it? Eat it with a spoon? (Just kidding…sort of.) How you’re going to use those cookies and buttercream affects how big your Oreos should be.

I like to keep the Oreo cut on the larger side which makes the tubes a bit tricky. This keeps the buttercream color more white for a creamy, cakey look. If you are using larger pieces of Oreos, it is best to brush this decoration over cakes, cupcakes, etc. because these larger pieces can get stuck at the ends of the tubes.

If you want to pipe buttercream, chop the Oreos fine and crush them. When Oreos are crushed into smaller pieces, they color the buttercream gray from all the crumbs, but will transfer more easily (and still taste delicious!).

Oreo buttercream biscuits and cream

What tastes best with cookies and buttercream?

More of your favorite freezing recipes

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  • 3/4 cup (170 g) unsalted buttersoftened to room temperature
  • 3 cups (360 grams) confectioner’s sugar
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 6 Oreos, Minced (I’m using Stuffed Double Oreos)
  • Few salt

  1. Using a stand or hand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for two full minutes. With a spoon or rubber spatula, fold the chopped Oreos. relish. Add a pinch of salt if the garnish is too sweet. I like to add 1/8 teaspoon salt. Chill, uncovered, for 30 minutes and 1 day in the refrigerator.
  2. Use immediately or cover tightly and store for up to 2 days in the refrigerator. I don’t recommend freezing this frost as Oreos can crumble.

Key words: Cookies and butter cream Cookies and butter cream

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