Oreos & Cream

1 cup heavy cream

1/4 cup confectioner’s sugar

1/2 t vanilla

Crushed Oreos

Freeze your mixing bowl and beaters for a few minutes while you get everything ready.  Pour the whipping cream into the mixer on high speed until cream begins to thicken (approx 1 1/2 minutes).  Stop the mixer and add the sugar and vanilla.  Beat on high speed until stiff peaks form.

Don’t forget to pipe a stiff buttercream dam around your cake layers before filling!  You’ll want to use this as a filling rather than a frosting for stability reasons.   Fold in crushed oreos—for me, the more, the better!  — I’ve had requests for this with both white and chocolate cakes, but chocolate cakes are my favorite for this filling!

Category: Fillings, Recipes

24 Comments

  1. wed1121 says: #1

    Once you fill the cake with this recipe how long can the cake sit out at an event? Thanks

  2. debbie singh says: #2

    Can i use this filling on chocolate cake that is covered with fondant.? Thank you.

  3. fran luparello says: #3

    can this filling stay out at room temp?

  4. Melissa Diamond says: #4

    Hi Fran– This filling needs to be refrigerated. Once it is brought out of the fridge, it should still be fine for a couple of hours at room temp.

  5. Heather Swann says: #5

    About how many oreos do you use?

  6. BeBe says: #6

    Hi Heather, oh no, we didn’t count. I would say we started with crushing 5 or 6 oreos, folding them in and then just your personal preference if you want to add more. You can’t go wrong.

  7. Heather Swann says: #7

    Thank you!

  8. Maggie Pershick says: #8

    When filling a cake with a cream based filling do you skip letting the cake settle completely so you can keep it in the fridge? Have you ever tried swapping cool whip for the cream so that it can be out longer? Maggie

  9. Melissa Diamond says: #9

    Hi Maggie–That’s a good question. I usually just let it settle in the refrigerator overnight. You can put a small “weight” of some sort like a thick magazine, thick book, etc on top (with a cake board in between) if you’d like to speed up the process a little. You don’t want a crushing weight…just a nice, steady pressure.

  10. Maggie Pershick says: #10

    Thanks Melissa

  11. Nusirat Ogunleye says: #11

    Hi. Thanks for the recipe. Would love to make this filling but i am having problems with converting to metric measurements. Live in France and so i am not used to cups. Do you now the measurements in metric form please?

  12. Charla Oppenlander says: #12

    This filling is really yummy! Used it with chocolate cake and the classic chocolate buttercream…perfection!

  13. Kristina Sparks says: #13

    Hi there,
    If my customer wanted a cookies and cream butter cream what do you suggest I use. This recipe is fantastic however, I do know its not suitable as like a frosting option

  14. Melissa Diamond says: #14

    Hi Kristina– Good question. I really look at vanilla buttercream as a blank canvas–you can crush things into it, add flavorings to it, etc. So, when I need Oreo buttercream, I crush up oreos and stir it into my vanilla buttercream until it’s as cookie-filled as I’d like ;0) –So, whatever you favorite vanilla buttercream is will be your base. Hope this helps!

  15. amber rowland says: #15

    can this be used as a filling in cupcakes and if so, does there still need to be a dam? because i have no idea how to make a cupcake buttercream dam

  16. BeBe says: #16

    Hi Amber, we have only used this as a cake filling but I’m sure you could pipe it into cupcakes also. No, there is no need for a dam. The cupcakes would need to be refrigerated because of the amount of heavy cream in the recipe.

  17. Neisha Lutt says: #17

    I tried this recipe yesterday and my cream thickened initially. When I added the vanilla and sugar and mixed on high it turned back to a runny mess. I mixed it about 10 mins before giving up. Am I missing something important? Is it like royal icing and can’t have grease contact? All other recipes I’ve tried from this site are awesome, so I’m guessing it’s me :)

  18. Melissa Diamond says: #18

    Hi Neisha- I’m sorry that this didn’t work for you! Did you chill your bowl and beaters just before starting?

  19. Neisha Lutt says: #19

    Melissa, thanks for responding. It was me! Apparently the cream I grabbed wasn’t “heavy cream”. I tried it again and got rave reviews. Thanks again.

  20. Melissa Diamond says: #20

    Okay, great–glad that it all worked out in the end!

  21. Ali Colon says: #21

    Love it…it taste so good..I did this filling with a chocolate cake n the the chocolate buttercream u have here also..n its just so good..thanks so much for sharing ..

  22. BeBe says: #22

    Hi Ali, so glad you liked it !!

  23. Kels says: #23

    Are you crushing the whole Oreo or are you taking the filling out?

  24. BeBe says: #24

    Hi Kels, we are crushing the whole Oreo

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