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    Home » Blog » Recipes & Tutorials » Fillings

    Oreos & Cream

    March 27, 2010 By Melissa Diamond 27 Comments

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    1 cup heavy cream

    ¼ cup confectioner’s sugar

    ½ 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 ½ 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!

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    1. Laura May 19, 2016 at 2:36 pm

      Thank you so much for all the information. I have ten daughters and have saved myself money doing the cakes and they have turned out nice and tasted good but it has been hard to work with because the texture was too soft. I used your advice and recipe on my daughter's cake in December 2015 it was so much easier! I have another one getting married on Saturday (May 2016).
      They want two layers on the bottom ( 8 & 10) and then short tiers and a small (6) cake on the top. I have done that before but they want marble and I want to use your recipe. Do you have a durable Chocolate or marble recipe?

      Reply
    2. BeBe May 19, 2016 at 7:07 pm

      Hi Laura, If you want to use a doctored cake mix, I think you would like the White Almond Sour Cream recipe (leaving out the almond flavor will give you a vanilla cake). Here is a link to that recipe, https://www.mycakeschool.com/recipes/white-almond-sour-cream-cake/. This could be used for a marble cake. After the batter is mixed, remove 1 cup of the vanilla batter and place in a small bowl. Stir in 2 Tablespoons sifted cocoa, the batter will become somewhat stiff so stir in 1 to 2 Tablespoons water. Put the remaining vanilla batter into your cake pans. Drop dollops of the chocolate batter on top of the vanilla batter and swirl with a knife, or back of a spoon, swirling and pushing the chocolate batter through the vanilla. If you would like, instead of the cocoa, you could use 4 ounces of baking chocolate, melted and stirred into the 1 cup vanilla batter ( no need to add water to this). We also have a Chocolate Sour Cream Cake (Doctored cake mix) recipe listed in the recipe section. Let me know if you have other questions.

      Reply
    3. Laura May 20, 2016 at 7:25 am

      BeBe,
      Thank you for all the suggestions.
      You are a God send! I felt like i may have been tossing a halalulah pass and that if you answered it probably wouldn't be in time, but wow! You were right there. I think this will be my best cake yet.
      A wedding cake may not be a matter of life and death but any bride and mother of the bride knows it is pretty high on the important list.
      Thank you so much!

      Reply
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