COOKIES AND CREAM FROSTING
Thanks to this two-ingredient frosting, you can now cover all your desserts with cookies and cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 12
Number Of Ingredients 2
Steps:
- In medium bowl, beat frosting and crushed cookies with spoon until well blended. Frosts 13x9-inch cake generously.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 22 g, TransFat 0 g
OREO CUPCAKES WITH COOKIES AND CREAM FROSTING
Kids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in crushed cookies., Fill prepared cups three-fourths full. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , In a large bowl, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Fold in cookie crumbs. Pipe or spread frosting over cupcakes. If desired, sprinkle with additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts : Calories 411 calories, Fat 19g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 346mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
COOKIES 'N CREAM CAKE
Very good, simple cake to make. Always gets a lot of attention.
Provided by Suzanne Stull
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
- Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
- To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.
Nutrition Facts : Calories 551 calories, Carbohydrate 75.2 g, Fat 26.8 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 387.6 mg, Sugar 59.5 g
COOKIES N CREAM DREAM FROSTING
Creamy Oreo frosting goes great on any chocolate cake. It is super easy, super sweet, and super yummy!
Provided by Beachbunnymom
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream shortening, cream cheese, powdered sugar, vanilla.
- Add milk 1 tbsp at a time till you get the proper frosting consistency you like.
- Stir in crushed Oreos with a wooden spoon. Frost cooled cake -- enjoy!
Nutrition Facts : Calories 235.2, Fat 11.4, SaturatedFat 4.3, Cholesterol 12.6, Sodium 98, Carbohydrate 33, Fiber 0.3, Sugar 28.8, Protein 1.4
COOKIES N CREAM DREAM CAKE
This is such a delicious cake. Both kids and adults will rave over it. It is easy to make using a packaged cake mix but everyone will think you spent hours making it from scratch.
Provided by Beachbunnymom
Categories Dessert
Time 47m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees. Grease and flour 2 - 9 inch cake pans.
- In a large bowl, mix Cake mix, sour cream, vegetable oil, milk, sugar, eggs, and vanilla ext. Mix well w/ electric mixer for 3-5 minutes or until well blended.
- Add and fold crushed oreo cookies in batter.
- Pour batter in prepared pans. Cook for 27-35 minutes or do toothpick test.
- Allow cake to cool for 10 minutes before removing from pan. Prepare frosting while allowing cake to cool completely. Frost cake only when it has cooled completely.
- FROSTING: Cream shortening and cream cheese. Add 3 cups powdered sugar, vanilla, and milk. Mix till creamy. Add more powdered sugar if needed to get desired consistency. Stir and fold in crushed oreo cookies.
Nutrition Facts : Calories 442, Fat 20.2, SaturatedFat 5.8, Cholesterol 54.9, Sodium 346.6, Carbohydrate 62, Fiber 1.1, Sugar 43, Protein 4.9
VEGAN VANILLA CAKE WITH COOKIES-N-CREAM FROSTING
This is a sweet cake! It's an American-style vanilla butter cake (it's definitely sweet) with a fabulous cookies-and-cream frosting. You can either use vegan store-bought cookies or make your own. Either way it's a sweet winner!
Provided by Sara Kidd
Categories Everyday Cooking Vegan Desserts
Time 2h20m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.
- Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.
- Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.
- Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.
- Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.
- Remove from the oven and let cakes cool completely, about 30 minutes.
- Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.
- Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.
Nutrition Facts : Calories 947.4 calories, Carbohydrate 133.4 g, Fat 42.8 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 10.8 g, Sodium 755.1 mg, Sugar 91.9 g
COOKIES AND CREAM BUTTERCREAM
The frosting may be refrigerated in an airtight container for up to 3 days. Bring to room temperature and re-whip with an electric mixer fitted with the paddle attachment before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.
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5/5 (1)Category DessertCuisine AmericanCalories 314 per serving
- In a large bowl, with a hand or stand mixer, combine the sugar and butter on low speed. Mix until well blended. Increase the speed to medium and beat for another 3 minutes.
- Add the vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency. Add the cookie crumbles and mix just until combined.
- Scoop into a piping bag with a wide tip and pipe decoratively onto cupcakes, or spread onto cupcakes as desired. Garnish with a whole Oreo cookie (if using).
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