Cookies and Cream Buttercream
A creamy and indulgent buttercream frosting infused with crushed Oreo cookies—perfect for cakes, cupcakes, and sandwich cookies. This recipe balances smooth vanilla buttercream with the nostalgic crunch of cookies.
Equipment
- Stand or hand mixer
- Mixing Bowls
- Spatula
- Sifter
- Measuring cups and spoons
- Rolling pin or food processor
Ingredients
Base Buttercream
- 1 cup unsalted butter room temperature
- 3-4 cups powdered sugar sifted
- 2 tsp vanilla extract
- 2-3 tbsp heavy cream to adjust consistency
Cookie Crumble
- 10 Oreo cookies crushed (remove filling for smoother texture)
Instructions
- Cream the butter with a stand or hand mixer until light and fluffy.
- Add powdered sugar gradually while mixing on low. Increase speed once incorporated.
- Mix in vanilla extract and 2 tablespoons of heavy cream. Add more cream if needed for smoother texture.
- Fold in crushed Oreo cookies until evenly distributed.
- Use immediately or store in an airtight container in the fridge for up to a week.
Notes
Crush cookies finely if using for piping. For chunkier textures, leave larger pieces and apply with a spatula. This frosting pairs wonderfully with chocolate or vanilla cakes.