Creamy vanilla buttercream, flecked with crunchy Oreo pieces. This cookies and cream cake filling is the perfect way to take a layer cake to the next level.
And despite its bakery-quality appearance, it’s actually exceptionally easy to make.
The first step in making these cookies and cream cake filling is to whip up a basic vanilla buttercream.
For this, you will beat butter on its own until pale and creamy. Beating the butter on its own helps to soften it but also incorporates some all important air that will help ensure a light and creamy end result
Next, you'll add sifted icing sugar, a dash of vanilla extract and a splash of milk before whisking to a smooth, cool frosting.
Finally, you fold in crushed Oreos to produce a gorgeous, grey, flecked buttercream.
It’s looks almost stone like in appearance and is very, very tasty with an unmistakable Oreo flavour that makes it perfect for complementing all manner of cakes, sandwich cookies and more.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 500 g (4 cups) icing sugar (powdered sugar)
- 250 g (2 sticks + 2 tsp) salted butter softened
- 1½ tsp vanilla extract
- 60 ml (½ cup) whole milk
- 165 g (6 oz) Oreo cookies 15 cookies
This recipe will yield enough frosting for 12 cupcakes or a two-layer sponge cake.
Instructions
Put the butter in a large bowl.
Whisk until pale and creamy.
Add the icing sugar, vanilla and milk.
Whisk together until fluffy.
Stick the Oreos in a food processor (or bash them in a bag) until you have fine crumbs. Add to the frosting.
Whisk until combined.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Cookies and Cream Cake Filling Recipe
Cookies and Cream Cake Filling Recipe
Ingredients
- 500 g (4 cups) icing sugar (powdered sugar)
- 250 g (2 sticks + 2 tsp) salted butter softened
- 1½ tsp vanilla extract
- 60 ml (½ cup) whole milk
- 165 g (6 oz) Oreo cookies 15 cookies
Instructions
- Put the butter in a large bowl and whisk until pale and creamy.
- Add the icing sugar, vanilla and milk. Whisk together until fluffy.
- Stick the Oreos in a food processor (or bash them in a bag) until you have fine crumbs.
- Add the Oreo crumb to the frosting, then whisk until combined.
Notes
Nutrition
More cookies and cream recipes to try!
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