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This Oreo Frosting is the ultimate dream for cookies and cream lovers. Unlike many other versions that just taste like vanilla, this is a true copycat recipe! By using marshmallow fluff and a specific blend of ingredients, it replicates the iconic flavor and texture of the actual Oreo filling! It’s thick, fluffy, and loaded with deep chocolate cookie flavor and is perfect for piping cupcakes or frosting cake!
This frosting goes great with any cupcake or cake recipe. Wherever you need that true Oreo flavor, this frosting is the one for you. Cookies and cream frosting is so sweet and fluffy with simple ingredients, and pairs great with my Oreo cupcakes or Extreme Oreo Cake!
What makes this the best Oreo frosting recipe is the addition of marshmallow fluff and vegetable shortening. This specific combination mimics the unique airy mouthfeel of the creme inside an Oreo cookie. By pulsing the cookies into a fine dust rather than just crushing them, we ensure a deep grey Cookies ‘n Cream color and a smooth consistency that won’t clog your piping tips.
How do you make Oreo frosting that tastes like the filling? Beat ½ cup butter and ½ cup shortening with a jar of marshmallow fluff until smooth. Slowly add 3 cups powdered sugar, 1 tsp vanilla, and a pinch of salt. Mix in 1-2 tbsp heavy cream for fluffiness, then fold in 1 cup of finely pulsed Oreo crumbs. This combination replicates the iconic texture and sweet flavor of the actual cookie creme.
Ingredients Needed
- Marshmallow fluff and Vegetable Shortening are the essential ingredients for a true Oreo copycat because it contains egg whites and corn syrup, providing an aerated structure that butter alone cannot achieve. This mimics the stable, slightly chewy, yet melt-in-your-mouth consistency of the iconic creme filling.
- Why Shortening? While all-butter frostings are delicious, they can be unstable in warm weather. A blend of half butter and half shortening provides the stability needed for tall cupcake swirls while keeping that crusty exterior and soft interior that authentic Oreo filling is known for.
- A hefty pinch of salt is needed to balance the marshmallow fluff and powdered sugar sweetness. If your frostings seem cloyingly sweet, add some salt – it counterbalances the sugar to make the perfect flavor.
- While most frosting recipes use milk, I love using heavy whipping cream because as you whip the frosting it makes it nice and fluffy. This is my secret ingredient!
- Chopped or crushed Oreo cookies add the final flavor to the frosting. If you’re simply spreading the frosting with a knife, you can roughly or coarsely chop the cookies. However, if you plan to pipe the frosting with a tip, make sure to pulverize the cookies in a food processor to a fine crumb (oreo cookie dust) so that it won’t clog your piping tip.
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Dorothy’s Expert Frosting Tips
- When adding the heavy cream, add it slowly. I normally use 1-2 tablespoons, but not all brands of cream are created equal and you might want your frosting fluffier or not as fluffy as mine.
- Want to use regular milk or nondairy milk? You’ll need less. The less fat milk has in it, the thinner it makes frosting (and vice versa, the more fat, the more you need).
- If your frosting is too sweet, add an additional pinch to 1/4 teaspoon additional salt, to taste, and it will cut the sweetness.
- I like a little chunkier of a chopped Oreo crumb in the frosting, but if you want a fine crumb to use in a piping bag, you’ll want to use a food processor.
Oreo Frosting Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter , softened
- ½ cup (96g) vegetable shortening
- 1 (7 ounce) jar (198g) marshmallow fluff
- 3 cups (339g) powdered sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy whipping cream
- 10 Oreos , coarsely chopped
Instructions
- Beat the butter, shortening and fluff together on medium speed in a large mixing bowl until smooth. It's easiest to use a stand mixer but you can also use a hand mixer.
- Beat in the powdered sugar on low speed, 1 cup at a time. Mix in salt and vanilla and 1 tablespoon of cream, adding more slowly to get your desired consistency. Stir in the crushed Oreos.
- Frost as desired.
Recipe Notes
- Store frosting in an airtight container in the refrigerator.
- Frosting can be frozen for up to 3 months. Thaw on the counter before using.
Recipe Nutrition
How to make Fluffy Oreo Frosting
- Beat the butter, shortening and fluff together in a large bowl until smooth. Beat in powdered sugar slowly, then add salt and vanilla and start with 1 tablespoon heavy cream. Add more cream slowly to get the texture you want for either piping or spreading.
- Stir in the chopped or finely crushed Oreos.
- Pipe or frost as desired!
Pair this with…
This frosting would go fantastic with the following recipes:
- My favorite chocolate cupcakes.
- The best ever chocolate cake recipe!
- Sandwiched between homemade Oreo cookies.
FAQs
You can! Freeze it alone or on top of a cupcakes in an airtight container in the freezer for up to 3 months!
Store at room temperature or in the fridge for up to 3 days in an airtight container to help it stay fresh.
Yes! Use a vegan butter stick and ensuring your marshmallow fluff is vegan-friendly (most are naturally dairy-free). Oreos are famously accidentally vegan.
Use a large open star tip (like Wilton 1M) or open round tip. Even with fine crumbs, a larger tip ensures the frosting flows smoothly without any pressure build-up.
This can happen if the butter was too warm or you added too much cream. Try chilling it for 30 minutes and if that doesn’t firm it up, add an extra ½ cup of powdered sugar to stiffen it back up.
No! Pulse the entire cookie, filling and all. The white creme adds extra sweetness and fat that helps the frosting set.
This was sooooo good!!! I did use only 2C of sugar instead of 3C and it came out perfect!! The marshmallow fluff also has plenty of sugar so trust me… it’ll be sweet enough!!