Homemade Oreo Cream Filling Recipes

HOMEMADE OREOS RECIPE BY TASTY

Homemade Oreos Recipe by Tasty image

Here's what you need: unsalted butter, white sugar, salt, large eggs, all-purpose flour, dark cocoa powder, baking soda, butter, powdered sugar, vanilla

Provided by Scott Loitsch

Yield 40 cookies

Number Of Ingredients 10

Ingredients

1 cup unsalted butter, softened
1 cup white sugar
2 teaspoons salt
2 large eggs
2 cups all-purpose flour
1 ¼ cups dark cocoa powder
½ teaspoon baking soda
½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla

Steps:

In a large bowl, cream together 1 cup (225 grams) of softened butter with the white sugar and salt, until light and fluffy.
Beat in eggs until fully incorporated.
Sieve together the flour, cocoa powder, and baking soda into the mix. Blend well.
Add the dry ingredients to the wet ingredients, and mix together until combined.
Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325˚F (160˚C).
Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface - though the parchment is preferred as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch (½ cm) thickness.
Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be a perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch (1¼ cm) between each cookie.
Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through. Remove and transfer cookies to a cooling rack to cool completely.
To make the filling, combine ½ cup (115 grams) butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
Serve with a glass of milk.
Enjoy!

Nutrition Facts : Calories 141 calories, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams

FAUX-REO FILLING

Faux-reo Filling image

A vanilla cream cheese frosting to go between Faux-reo cookies.

Provided by Kathy

Categories Desserts Fillings Cream Fillings

Yield 32

Number Of Ingredients 4

Ingredients

3 ounces cream cheese
½ cup butter
4 cups confectioners' sugar
½ teaspoon vanilla extract

Steps:

Mix together all of the ingredients and spread on cookies.

Nutrition Facts : Calories 93.3 calories, Carbohydrate 15 g, Cholesterol 10.5 mg, Fat 3.8 g, Protein 0.2 g, SaturatedFat 2.4 g, Sodium 28.5 mg, Sugar 14.7 g

VANILLA CREAM FILLING

Vanilla Cream Filling image

This decadent vanilla cream makes the perfect filling for Cream-Filled Chocolate Sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3 1/2 cups confectioners' sugar
1 tablespoon pure vanilla extract

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and shortening until well combined. With mixer on low speed, gradually add the confectioners' sugar, and continue beating until light and fluffy, about 2 minutes. Add the vanilla, and beat to combine. Set aside at room temperature until ready to use.

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Before anything else, start by beating your butter in a bowl with the hand or stand mixer. With this, make sure that you fit it with a wire attachment at medium-high speed for a minute until creamy.
Afterward, turn the mixer at low speed as you gradually add the confectioners’ sugar to the butter mixture. Then, progressively increase speed. After that, use a rubber spatula to scrape the bottom and sides of the bowl.
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