Oreo Buttercream

Oreo buttercream – Smooth buttercream, packed full of Oreos. Perfect for decorating cupcakes, cakes, biscuits and macarons.

Skip to the recipe | Recipe FAQs

I’ve recently shared with you the recipe for my Oreo cake and Oreo cupcakes and both of these recipes are finished with this delicious Oreo buttercream. However, I know that sometimes people like to mix-and-match cake and buttercream flavours, so I thought I’d share the recipe for just the buttercream on here too for anyone that fancies getting creative.

It would taste fantastic with my easy chocolate cake, coffee cake or vanilla sponge as well as many other flavours. It can also be used to fill sandwich biscuits or macarons.

Oreo Buttercream FAQS

If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.

• How long does this buttercream last for and how should it be stored?
• Will the addition of the Oreos make the buttercream crunchy/gritty?
• Can this buttercream be piped?
• Can this buttercream be used under fondant?
• Can this buttercream be adapted to be vegan?
• What is this recipe free-from? Who is it suitable for?

How long does this buttercream last for and how should it be stored?

❄️ Suitable for freezing

This buttercream will be fine to eat for up to a week after making. It can be stored at room temperature as long as your room isn’t too warm, or it can be stored in the fridge. It can also be frozen, either just made, or on your decorated cake.

I usually use it as soon as it’s been made. If you choose to store it before using it, then you may find that it has gone a little stiff. If this happens, firstly make sure you’ve allowed it to come up to room temperature (if it was stored in the fridge or freezer) and then if needed, beat in a little extra milk (no more that 1 teaspoon at a time) to soften it.

Will the addition of the Oreos make the buttercream crunchy/gritty?

No.

When you first taste your buttercream after making it, you may notice the texture of the ground cookies. However, after a few minutes you’ll find that that Oreos have absorbed some of the moisture from the butter and have softened. Leaving you with a delicious, smooth buttercream.

Can this buttercream be piped?

Absolutely. You can see from my pictures that the buttercream pipes beautifully.

The secret to ensuring your buttercream pipes well is to make sure that your Oreo biscuits are ground very finely. If you have larger lumps you may find that they clog your nozzle. I recommend using a food processor if you have one, but you could also use a pestle and mortar or pop your biscuits into a plastic bag and bash them thoroughly with a rolling pin.

If you do realise that your buttercream is lumpier than expected after you’ve made it, I recommend blitzing it with a hand blender or in a food processor. This should help get it nice and smooth.

Can this buttercream be used under fondant?

Yes.

It actually has the perfect consistency for using beneath fondant.

Can this buttercream be adapted to be vegan?

Yes.

Oreos are suitable for vegans, however the other ingredients in my recipe are not. Fortunately this is easily solved by switching the butter for half vegan margarine and half vegetable oil block (e.g. Stork baking block or Trex). You can then substitute the milk for your favourite dairy-free alternative.

What is this recipe free-from? Who is it suitable for?

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.

• Suitable for Vegetarians
• Egg-Free
• Tree Nut-Free
• Peanut-Free
• Sesame-Free
• Sulphur Dioxide and Sulphite-Free
• Lupin-Free

The recipe can be easily adapted to be suitable for vegans. There are details of the changes needed further up these FAQs.