10-Minute Oreo Whipped Cream Frosting
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This Oreo whipped cream is a simple 10-minute Oreo frosting that’s perfect for filling éclairs, macarons, tarts, layering cakes, and frosting cupcakes.
Recipe At a Glance
If you’re looking for a simple Oreo icing that’s not Oreo buttercream, this Oreo whipped cream is a great choice. Besides the Oreos, you only need heavy cream, powdered sugar, vanilla extract, and mascarpone cheese. That last ingredient helps stabilize the frosting and makes it creamy and delicious.
This recipe only takes about 10 minutes to prepare, making it a fantastic option when you’re in a hurry. It’s definitely worth having in your frosting repertoire.
As a bonus, the Oreo flavor pairs well with various other flavors (see Oreo flavors list for inspiration), making it a versatile choice.
Making this Oreo whipped cream for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.
Ingredients Notes and Substitutes
- Oreo cookies.
- Heavy cream. Use your favorite heavy whipping cream.
- Mascarpone cheese. Mascarpone is rich and a bit sweet, making it perfect for making creams. Theoretically, you could substitute it with cream cheese, but the flavor (and texture) won’t be quite the same.
- Powdered sugar. We use powdered sugar to sweeten the whipped cream.
- Vanilla extract. Vanilla improves the flavor of the frosting, but it will still taste great even if you skip it. Think of it as the cherry on top of the cake.
How to Make Oreo Whipped Cream
- Chop Oreo cookies. Finely chop the Oreos so they’re small enough to easily pass through your piping nozzle without clogging. An extra minute here saves you five minutes of dealing with a clogged nozzle.
Chop the Oreos finely enough
to fit through the piping nozzle
- Whip heavy cream. Pour the cold heavy cream into a cold bowl, add powdered sugar and vanilla extract, and whip on medium speed until the mixture doubles. The mixer whisks can leave a trail behind them for a moment, but that’s about it. Stop whipping before you get to the soft peaks stage.
Add the heavy cream, powdered sugar and vanilla extract
Whip until the mixture doubles in volume
- Add mascarpone cheese. Add mascarpone cheese to the whipped cream and mix on medium speed until the frosting is firm and smooth. This happens quickly, so keep an eye on it. Stop immediately if the frosting starts becoming grainy.
Add the mascarpone cheese
Whip until mixture is firm and smooth
- Fold chopped Oreos. Use a spatula to fold the chopped Oreos into the cream mixture evenly. Avoid using a whisk, as it could deflate the frosting.
Add the chopped Oreos
Fold into the cream using a spatula
- Refrigerate or use.
Tips
Here are a couple of things to remember when making this cream:
- Adjust the texture. I like to chop the Oreos by hand for tiny pieces throughout the frosting. For a smoother texture, blend the cookies in a food processor. If you’re not using a piping nozzle and, say, using it as a cake filling that you spread with a spoon, a rough chop or breaking the cookies by hand are other options if you want to go for a more crunchy texture.
- Refrigerate before piping. If you need the cream to be sturdier, refrigerate it for 30 to 60 minutes before piping.
- Stabilize with gelatin. For a layer cake, stabilize the cream with gelatin to withstand the weight of the layers. For this recipe (4 oz mascarpone cheese and 1/2 cup heavy cream), use one teaspoon of gelatin and one tablespoon of water to bloom it. Add the melted gelatin when whipping the heavy cream as described in my whipped cream article. Adjust the gelatin and water if you multiply the recipe.
- Simplify. Instead of making homemade whipped cream, as the recipe suggests, you can use whipped topping (like Cool Whip) instead. Simply fold in the whipped topping into the mascarpone cheese, then fold in the crushed Oreos.
How to Use This Simple Oreo Frosting
Here are a few examples of how you can use this Oreo-flavored frosting:
- Cake Frosting or Filling. Spread the Oreo whipped cream over cakes, like chocolate or vanilla sponge cake, for a creamy and indulgent frosting. You can also layer it between cake layers. For the latter, consider stabilizing it with gelatin, as mentioned in the tips section.
- Cupcake Frosting. Pipe the Oreo frosting onto cupcakes, turning them from regular to Oreo cupcakes. Of course, you’re not limited to cupcakes, as frosting muffins or financiers are also an option.
- Layered Desserts. Use it as a filling in layered desserts like trifles or parfaits. Alternate layers of Oreo whipped cream with fruit, crushed Oreos, or other complementary ingredients.
- Pastry Filling. Use the whipped cream as a filling for pastries like eclairs or cream puffs. My Oreo cream puffs recipe is a good example.
- Pie or Tart Topping. Dollop or pipe the Oreo whipped cream on top of pies, tarts, or tartlets. See the photos in this article for an example.
Storage
You can store this Oreo whipped cream in a sealed container in the fridge for 3 to 4 days. During that time, it should retain its shape without any issues, which means it’s okay to make it a day or two before you use it.
Equipment
Ingredients
- 6 Oreo cookies about 2.5 oz or 70 g
- 1/2 cup heavy cream 120 g
- 4 oz mascarpone cheese 113 g
- 3 tablespoons powdered sugar ~20 g
- 1/2 teaspoon vanilla extract
Instructions
- Chop Oreos. Finely chop the Oreos to prevent clogging the piping nozzle.6 Oreo cookies
- Whip Cream. In a cold bowl, whip cold heavy cream with powdered sugar and vanilla on medium speed until it doubles in volume. Stop before reaching soft peaks.1/2 cup heavy cream, 3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
- Add Mascarpone. Mix in mascarpone cheese and whip until the frosting is firm and smooth. Stop if it starts to become grainy.4 oz mascarpone cheese
- Fold Oreos. Gently fold chopped Oreos into the cream mixture with a spatula to maintain the frosting’s texture.
- Refrigerate or Use.