This Cookies and Cream Frosting is a homemade frosting recipe that is rich, creamy, sweet and a little crunchy! With chocolate sandwich cookie crumbs in every spoonful, it is the perfect easy frosting for all you cookies and cream lovers! This "oreo" frosting takes a few minutes to make and has zero milk of any kind! If that wasn't enough, it's gluten free, nut free, eggless and can easily be vegan with a few tweaks!
This Cookies and Cream Frosting is so simple to make and so delicious! It is a favorite in my family; my brother is obsessed with it! If you love oreos, this buttercream is the prefect addition to so many desserts! From cupcakes and cakes to cookies and donuts, this frosting can turn any recipe into a cookies and cream masterpiece!
For more cookies and cream recipes, try my Chocolate Cookies and Cream Cookies, my Cookies and Cream Cake, my Cookies and Cream Cookies, my Cookies and Cream Brownies, and my Cookies and Cream Pie.
Reasons to Love This Cookies and Cream Frosting
- Allergy Friendly- This frosting is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Smooth & Creamy with a Little Crunch- This frosting is so soft and silky yet has a little crunch thanks to the cookie crumbs!
- Classic "Oreo" Flavor- The frosting takes like an "oreo" in every spoonful!
- Easy to Make- Whips up in one bowl with only a few ingredients!
Ingredient Notes
- Chocolate Sandwich Cookies- You can of course use gluten free oreos, but keep in mind they do contain gluten free oats. I know some people with celiac cannot process oats even if they're certified. I use these gluten free/vegan chocolate sandwich cookies instead.
- Unsalted Butter or Vegan Baking Sticks- Only use room temperature. Do not use melted or softened. Doing so will cause the frosting to be super runny; it won’t be fixed by putting it in the fridge. If using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
- Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the frosting will have a chemical taste.
- Water- This frosting uses water instead of milk. Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Frosting
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use pure vanilla extract from a gluten free/vegan facility.
- Only use vegan/gluten free chocolate sandwich cookies. These gluten free/vegan chocolate sandwich cookies are my favorites!
This recipe may not have been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cookies and Cream Frosting
Here are the step by step instructions to make this "oreo" buttercream frosting!
Step 1: Crush the Cookies
Place the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until there are tiny crumbs. Set aside.
Step 2: Cream the Butter
Beat the butter until smooth and creamy. About 2 minutes.
Step 3: Add the Sugar, Vanilla and Slowly add the Water
Slowly add in the confectioners' sugar, pure vanilla extract and salt; beat until combined.
Slowly beat in the water a little at a time until you get the desired consistency. You may not need all the water.
Step 4: Add in the Cookie Crumbs
Using a spatula, very gently fold the crumbs into the frosting. Mix until just combined.
If you over mix the frosting will become a muddy color.
Expert Tips
- Use Room Temperature Butter- Do not use softened or melted butter, it will cause your frosting to be a runny mess. If you're using vegan butter, make sure it is on the colder side and only use vegan baking sticks (not vegan butter from a tub).
- Cream the Butter First- Beat the butter before adding in the sugar. If you add them both at the same time, it may leave chunks in your frosting.
- Add the Water a Little at a Time- You may not need to add all the water. If your butter was fairly cold when making the frosting, you will probably need more water than if your butter was actually room temperature.
- Getting the Right Consistency- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time. The frosting should be thick enough to stay put on cupcakes or cookies and not run off. If the frosting appears too thick, add water ¼ teaspoon at a time.
- Use a Wide Piping Tip if Piping the Frosting- Even though you crushed the cookies into crumbs, if you use a small tip, the crumbs will get stuck inside. I like to use a Wilton 4B tip.
Recipe FAQs
Yes but do not add in the cookie crumbs, otherwise the frosting will be a muddy color the next day.
Store the frosting in a bowl covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip it to regain that creaminess. Then gently fold in the cookie crumbs.
This recipe makes about 3 cups of frosting.
That should be enough cookies and cream frosting for a 2 layer cake, 16 cupcakes, 12 large cookies or 6 dozen small cookies.
For a loaf cake or a one layer cake, divide the recipe in half.
Yes! Use my recipe for Cream Cheese Frosting and fold in the cookie crumbs at the end!
Storing: Store extra frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature on the counter and rewhip to get a creamy consistency.
Keep in mind that the color of the frosting will likely turn more grey after being stored.
More Frosting Recipes You'll Love
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📖 Recipe
Cookies and Cream Frosting
Ingredients
- 6 gluten free chocolate sandwich cookies , smashed into tiny crumbs
- 1 cup unsalted butter or vegan baking stick, room temperature
- 6 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 1 pinch kosher salt
- ¼ cup plus 1 tablespoon water , room temperature
Instructions
- Place the 6 chocolate sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until there are tiny crumbs. Set aside.
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup of unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 6 cups of confectioners' sugar, 2 teaspoons of pure vanilla extract and the 1 pinch of salt.
- While the mixer is on, slowly add in the ¼ cup plus 1 tablespoon water a little at a time until you get the desired consistency. You may not need to use all the water.
- Once the frosting is smooth and creamy, turn the mixer off.Using a spatula, very gently fold the crumbs into the vanilla frosting. Mix until just combined. If you over mix the frosting will become a muddy color.
John says
This frosting came out great!