top of page

Oreo Swiss Meringue Buttercream

Cake topped with Oreo cookies
Oreo Cake

This Oreo Cookie Swiss meringue buttercream, is smooth, creamy and taste like a cookies and cream chocolate bar. Perfect on cakes or cupcakes.

Please view my Vanilla Swiss Meringue Buttercream recipe for tips and tricks to make it just right.


3 large egg whites

1 cup granular sugar

1/4 tsp cream of tarter

1 tsp vanilla extract

1 cup unsalted butter, cool room temperature and cubed

6 Oreo Cookies, Crushed

Note: when tripling batch add 1 extra egg white for best results. see note* above for details.

Oreo topped chocolate cupcakes
Oreo Chocolate Cupcakes


- Set up your stand mixer with the whisk attachment.

- Add granular sugar, egg whites, and cream of tartar to double boiler or may use a pot of water and a heat safe bowl on top.

- Continually whisk sugar and egg mixture over double boiler until sugar is completely dissolved and appears opaque. Be sure to keep whisking or you will end up with scrambled eggs. (check by rubbing a few drops between your fingers. If there are no granules felt, it is done).

- Once sugar is dissolved, remove from heat and pour into your stand mixer with whisk attachment. Gradually increase the speed from low speed, to medium and then to medium high (6 or 8), over a 2 minute period. Then let it whip away until completely cooled. This may take 30 minutes or so.

- Once the meringue has cooled, change to the paddle attachment and add your room temperature butter in chunks. Whip on medium high speed until it is smooth and comes fully comes together. Beat for an extra minute or two then add your vanilla and crushed Oreo cookies. Continue to mix for another 2 minutes. Store left overs in an air tight container in the freezer for up to 3 months. Once ready to use, bring up to room temperature then whip using paddle attachment until it returns to its normal consistency.

-This will thinly ice a 9 inch cake easily or 24 cupcakes. If you plan to do a lot of decorations I typically double or triple the recipe just to be safe. This is best enjoyed if the cake is removed from the fridge 20min to an hour before eating to allow the buttercream to soften again. Once chilled it firms up beautifully and does not crust over like American buttercream dose.

Cake with Oreo buttercream and Oreo cookie toppers
Oreo Cake

Whether it's Sweet or Savoury, let it be made with Love!

Recent Posts

See All


bottom of page