Cookies and Cream Oreo Frosting

Everyone's favorite cookie, transformed into a creamy, dreamy frosting, packed with bits of real cookies and cream in every bite!

This frosting tastes just like the filling of an Oreo cookie, which for me is like heaven. It is perfectly luscious and creamy with crunchy bits of cookie all throughout. I like to do a combo of shortening and butter for the base of this frosting, instead of all butter, to give it a really authentic cream filling flavor, that tastes just like the center of an Oreo cookie. My favorite part!

When I was a kid I used to scrape off the cream filling and pile it up as tall as I could between 2 cookies, I couldn't get enough. Piled high on a fudgy chocolate cupcake and a mini Oreo cookie on top, these cupcakes are a favorite of kids and adults alike!

You can use this stuff on anything, from cupcakes, to cake, to brownies. Any way you use it, everyone will be obsessing over how delish this stuff is!

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 If you guys give this a try be sure to tag me in a picture on social media @lindsayannbakes! 

Cookies and Cream Oreo Frosting

Yield: About 2 cups (enough to frost 12 cupcakes or a single layer 6"-9" cake*)
*double recipe for a 8-9" two-layer cake


  • 1/4 cup (1/2 stick/2oz) unsalted butter, softened 
  • 1/4 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted
  • 2-3 tablespoons heavy whipping cream (sub half and half or milk if necessary)
  • 6 Oreos, finely crushed (pulsed in a food processor or crushed in a plastic bag)

With an electric mixer, beat the softened butter and shortening on medium-high speed until light and creamy, about 2-3 minutes. Beat in vanilla and salt. Add the powdered sugar, 1 cup at a time, starting on on low and increasing to medium, until fully incorporated, scraping down sides and bottom of bowl as needed. Add cream, 1 tablespoon at a time, until desired consistency is reached. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 3-5 minutes until smooth, light and fluffy. Fold in cookie crumbs.