Oreo Cookies and Cream Cake Filling

Overhead view of cookies and cream cake filling in a glass bowl.

Oreo Cookies and Cream Cake Filling

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.

Course Dessert - Frosting

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 546kcal

Author Marye Audet-White

Equipment

Stand mixer

Ingredients

14.3 ounces Oreos
6 cups powdered sugar
1 cup butter
1 tablespoon vanilla extract
¼ cup heavy cream may need a little more or less

Instructions

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 or freeze for 3 months.

You can also freeze buttercream for up to three months in a tightly sealed plastic bag.

Tips:

- Let the butter sit on the counter for a couple of hours to get soft—it'll make your job much easier
- 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.

Nutrition