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!
Once you fill the cake with this recipe how long can the cake sit out at an event? Thanks
Can i use this filling on chocolate cake that is covered with fondant.? Thank you.
can this filling stay out at room temp?
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.
About how many oreos do you use?
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.
Thank you!
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
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.
Thanks Melissa
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?
This filling is really yummy! Used it with chocolate cake and the classic chocolate buttercream…perfection!
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
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!
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
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.
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 :)
Hi Neisha- I’m sorry that this didn’t work for you! Did you chill your bowl and beaters just before starting?
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.
Okay, great–glad that it all worked out in the end!
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 ..
Hi Ali, so glad you liked it !!
Are you crushing the whole Oreo or are you taking the filling out?
Hi Kels, we are crushing the whole Oreo
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?
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, link to mycakeschool.com. 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.
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!