1 cup heavy cream
1/4 cup confectioner’s sugar
1/2 t vanilla
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!