Homemade cookies & cream cake filling is a super creamy, rich vanilla buttercream with chunks of Oreo cookies in it. Perfect with chocolate or yellow cakes. Make it in about 10 minutes.
Crumble the cookies in chunks, not too big - set aside
Mix the confectioner's sugar and the butter until the mixture is blended and crumbly
Add vanilla - beat well
Add about 2 tablespoons of the cream and beat
Beat in the cream, 2 tablespoons at a time until the mixture is creamy (you may need a bit more cream than ¼ cup)
Stir in the crumbled cookies.
Use to fill up to a 4-layer cake.
Notes
Storage:Cover the bowl of filling with plastic wrap (or transfer leftovers to a smaller, airtight container) and keep it in the refrigerator for up to a week.You can also freeze buttercream for up to three months in a tightly sealed plastic bag.Let the cookies and cream filling thaw in the fridge (if frozen) for about a day. Then, before trying to smooth it over your layers of cake, let it come to room temperature.Tips:
Let the butter sit on the counter for a couple of hours to get soft—it'll make your job much easier.
You can crush the Oreo crumbs in a food processor, or simply use a plastic freezer bag and a rolling pin.
This is a cake filling. If you want to use it as a frosting then crush the Oreos to fine crumbs and add cream to the frosting to make it a bit easier to spread.
Feel free to use an electric mixer to make beating easier. Opt for the paddle attachments, though—the whisk attachment is a little too fragile to handle the Oreo cookie pieces.
I don't recommend putting Oreo cake filling in a piping bag. The cookies will clog the little nozzle openings and make it spurt out unevenly.