Oreo Mascarpone Frosting

Makes: 750 grams

O reo Mascarpone Frosting frosting is so dreamy in taste; It just melts in your mouth and taste like Oreo Ice Cream. 

If you love Oreo, you are going to love this frosting.

This frosting is made with Mascarpone, heavy cream, vanilla, sugar, and Oreo cookie crumbs.

It is made in minutes, and it is so dreamy in taste.

Mascarpone is a super-soft cheese, like a cross between heavy cream and cream cheese. When whipped together with heavy cream makes for extra thick and stable frosting.



When making this frosting, do not whip the frosting too thick. The whipped mascarpone cream will stiffen more after the oreo crumbs have been folded in.

Oreo frosting is a perfect match for chocolate cupcakes or cakes.

This recipe is one of my most loved frosting recipes whenever I have a cupcake class. I hope you like it too.


 

 

Before you make the Oreo Frosting

 

Read the recipe completely, make sure you have everything you need.



Scroll to → Notes and click on the clickable link for all the step-by-step pictures.

For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message. 

 

Note

Make sure to use cold heavy cream, and Mascarpone is cold. You whip up this delicious frosting. It takes just minutes.

When you add the oreo crumbs, make sure it is fine. Otherwise, when you pipe this cream on cupcakes, The Oreo crumbs will get stuck in the nozzle.

Note; If you live in a super hot country, put the heavy cream and Mascarpone in the freezer for 10 minutes before you make this frosting!

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Mascarpone Oreo Frosting

  • 500 grams heavy cream, very cold (38 to 40% fat)
  • 125 to 250 grams mascarpone, semi-cold (adjust to your preference for thickness)
  • 100 grams powdered sugar, sifted 
  • 1 to 2 teaspoons vanilla bean paste or 1 vanilla bean, split lengthwise and seeds scraped
  • 100 grams (about 12 cookies) whole Oreo cookies, crushed

 

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Oreo Mascarpone Frosting

  • Bakers note: For the smoothest Oreo mascarpone frosting, finely crushed Oreo crumbs are key. If you have a grinder attachment for your mixer, it’s ideal. Grind 100 grams of whole Oreos (cookie, filling, and all) until super fine. No grinder? Place the Oreos in a large ziplock bag and crush with a rolling pin, or pulse in a food processor or blender until finely crushed. Finely crushed crumbs ensure a smooth texture in your frosting.

     
  • Baker's Note: Avoid overmixing the mascarpone. Whip it to soft-medium peaks because adding Oreo crumbs naturally thickens the cream. Overmixing can make it too stiff. Fold in the Oreo crumbs when the mascarpone is at soft peaks to keep the ideal consistency.

     
  • Start with your chosen amount of cold mascarpone in a large bowl—250 grams for thicker frosting or 125 grams for a lighter version. Add 500 grams heavy cream, 100 grams powdered sugar, and 1-2 teaspoons vanilla bean paste (or seeds from one vanilla bean). Using an electric mixer or stand mixer with a whisk attachment, start on low speed for one minute to gently incorporate the ingredients. Gradually increase to low-medium speed until you reach soft-medium peaks.

     
  • If you overbeat the mascarpone, add a few teaspoons of lukewarm heavy cream and gently blend to smooth it out. Using lukewarm cream works better than cold cream here, as cold cream can sometimes make the mixture more grainy rather than restoring its creamy texture. 

     
  • When it’s time to add the Oreo crumbs, fold them in carefully. Aim for a marbled effect with the light mascarpone and darker cookie crumbs. Avoid overmixing, as this can turn the frosting gray. Fold just until the crumbs are distributed, leaving some of the white mascarpone visible for contrast.

     
  • Use the frosting immediately for the best texture. For piping, use a large nozzle like Ateco #849, which accommodates the cookie crumbs without clogging. This frosting pipes beautifully on cupcakes and works well as a spread on sheet cakes or filling in layered cakes. It pairs especially well with chocolate cakes.

     
  • Storage: The Oreo mascarpone frosting can be stored in an airtight container in the fridge for 4-5 days, depending on the expiry of the cream and mascarpone. Note that the color may darken slightly as it sits due to the Oreo crumbs, though the flavor remains delicious.

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