Rich, creamy Cookies and Cream Frosting—often called Oreo frosting—is made with just a handful of ingredients and gluten-free sandwich cookies as the star. Start with a light vanilla American buttercream, fold in crushed gluten-free Oreos, and you’ll have a versatile frosting perfect for cakes, cupcakes, cookies, and brownies. Ready in about 15 minutes, this homemade frosting tastes bakery-quality and adds a nostalgic cookies-and-cream flavor to your favorite desserts.
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Gluten Free Oreo Frosting
Oreos are a nostalgic favorite for many, and Cookies and Cream desserts are consistently crowd-pleasers. This frosting uses a silky vanilla buttercream base—light, fluffy, and neutral in color—so the cookie flavor shines through.
Gluten-free Oreos (or any gluten-free chocolate sandwich cookie) are crushed and stirred into the buttercream, creating a sweet, creamy texture that echoes the classic Oreo filling with pleasant cookie bits throughout.
Some variations use cream cheese for tang, but this recipe intentionally skips it to highlight the sweet cream flavor typical of cookies-and-cream treats. If you prefer a tangy contrast, you can swap the buttercream base for a cream cheese frosting instead.
This cookie-filled buttercream was originally shared alongside a Chocolate Cookies and Cream Layer Cake, but it stands on its own as a delicious, easy-to-make frosting. Enjoy it on any dessert that needs a cookies-and-cream boost.
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Ingredients
- Unsalted softened butter
- Powdered sugar
- Pinch of fine sea salt
- Pure vanilla extract
- Heavy cream
- Gluten-free Oreo cookies (or other gluten-free chocolate sandwich cookies)
*See the recipe card below for exact measurements and full instructions.
Equipment You’ll Need
- Food processor (or a zip-top bag and rolling pin) to crush the cookies
- Hand mixer or stand mixer (paddle attachment recommended) to make smooth buttercream
- Basic tools: rubber spatula, measuring cups, measuring spoons
How to Make Oreo Buttercream Frosting (Visual Instructions)
Tips for Making the Best Buttercream
- Keep the butter at cool room temperature: soft enough to indent with a finger but not greasy.
- Use heavy cream or heavy whipping cream for a lighter, fluffier buttercream—cream produces better texture than milk.
- Do not remove the filling from the cookies before crushing them; the filling adds flavor and creaminess.
- Reserve extra crushed cookie crumbs for decorating the finished dessert.
What to Pair with Oreo Frosting
This frosting pairs exceptionally well with a variety of gluten-free cakes and cupcakes. Try it on chocolate cake or cupcakes for a classic Cookies and Cream combination, or use it with a vanilla or yellow cake for a lighter option. It’s also delicious on cake pops, brownies, and sugar cookies.
- Gluten-free chocolate cake for a classic cookies-and-cream layer cake
- Chocolate or vanilla gluten-free cupcakes to make Oreo-topped cupcakes
- Gluten-free yellow cake for a lighter-flavored Cookies and Cream treat
- Cake pops, brownies, and sugar cookies—use the frosting as a filling, topping, or dip
If you try this frosting on non-cake desserts, consider sprinkling a few extra cookie crumbs on top for texture and presentation.
If you make this Oreo frosting, please leave a rating and comment below—your feedback helps others find great recipes!
Gluten Free Cookies and Cream Frosting (Oreo Frosting)
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Ingredients
- 1 cup Unsalted Butter (2 sticks), softened to room temperature
- 3 cups Powdered Sugar
- 3 tablespoons Heavy Cream
- 1 teaspoon Pure Vanilla Extract
- 15 Gluten Free Oreos
Instructions
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Place 8 chocolate sandwich cookies in a food processor and pulse until coarse crumbs form. Some pea-sized pieces are fine; most should be crumb-sized. Set aside.
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Add the butter and powdered sugar to a stand mixer bowl and beat until completely smooth.
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Beat on medium-high for 3 minutes. Add vanilla extract and heavy cream, then beat another minute on medium-high.
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Fold the Oreo crumbs into the buttercream.
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Mix until fully combined and no streaks of plain buttercream remain.
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Use on cakes, cupcakes, brownies, cookies, or other desserts. See serving suggestions in the post for pairing ideas.
Notes
- Do not remove the filling from the cookies before crushing; it adds flavor and texture.
- This recipe yields enough frosting for a two-layer 9-inch cake. For three layers, decorative piping, or thicker layers, make 1 1/2 to 2 batches.
- Nutrition information is an estimate and will vary based on exact ingredients and portion sizes.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, the author may earn from qualifying purchases.
Nutrition facts are estimates and may vary. Consult a professional for special dietary needs.