OREO FROSTING
This Oreo frosting is totally addictive! It's made with only 6 ingredients and is so easy to make. It'll be gone just as quickly as you can make it!!
Provided by Chelsey White
Categories Frosting & Fillings
Time 15m
Number Of Ingredients 6
Steps:
- Crush the Oreo cookies (centers and all) in a food processor until they're super fine and no large bits remain. Set aside.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Mix in the vanilla and salt on a medium speed.
- Slowly mix in the powdered sugar on a low speed. Place a kitchen towel over the stand mixer to help reduce the powdered sugar clouds. Halfway through add the heavy cream to make the frosting easier to mix.
- Add in 1 cup of crushed Oreos and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).
Nutrition Facts : Calories 1082 calories, Carbohydrate 142 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 59 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 36 grams saturated fat, ServingSize 1, Sodium 222 grams sodium, Sugar 136 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
OREO® COOKIE CAKE
Steps:
- Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
- Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
- Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 31.2 g, Cholesterol 32.3 mg, Fat 20 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 11.7 g, Sodium 267.1 mg, Sugar 22.7 g
OREO CAKE & FROSTING FOR OREO CAKE
This recipe is from Cooking With 4 Ingredients by Jean Coates, c. 2002. This recipe couldn't be simpler, but it is so good. Top cake with Frosting for Oreo Cake (below) or with your own favorite frosting. Yummy.
Provided by NELady
Categories Dessert
Time 45m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl combine cake mix, oil, 1-1/4 cup water and egg whites. Blend on low speed until moistened. Then beat two minutes at high speed.
- Gently fold in coarsely chopped cookies. Pour batter into two greased and floured 8-inch round cake pans.
- Bake at 350*F for 24-30 minutes or until toothpick inserted in center comes out clean.
- Cool for 15 minutes; then remove from pans. Let cool completely and frost.
- FROSTING: With mixer combine all ingredients. Beat together until creamy. Ice the first layer of cake and place second layer on top; ice top and sides. Sprinkle with extra crushed Oreo cookies on top, if desired.
Nutrition Facts : Calories 1247, Fat 76.1, SaturatedFat 25.4, Cholesterol 61, Sodium 790.2, Carbohydrate 139.2, Fiber 1.6, Sugar 112, Protein 6.8
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OREO FROSTING - THE BEST CAKE RECIPES
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Reviews 1Estimated Reading Time 3 minsServings 12Calories 397 per serving
- In a stand mixer, whip the softened butter and shortening on medium speed for 2-3 minutes until it is almost white in appearance. Scrape the sides of the bowl as needed.
- Add the vanilla and powdered sugar. Mix on low speed until the powdered sugar is all incorporated. Scrape the sides of the bowl as needed.
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