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Sep 22, 2005 09:12 AM

Whimsical Bakehouse cookbook-Oreo Cookie Filling

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Has anyone tried any recipes from this cookbook? I got it out of the library a bit back and thought it looked great.

More specifically, has anyone made the oreo cookie filling? I don't currently have the book in hand, and found what I think is the recipe online. However, it seems to be missing something, since the entire recipe is heavy cream, vanilla, sugar, and crushed this really going to be stable enough to pipe?

Any comments you might have would be great. I am planning on making chocolate cupcakes and using this oreo cookie filling as an icing instead of a filling instead. I just am looking to make sure that the cupcakes won't be a drippy mess due to lack of stability in the icing. Thanks in advance.

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  1. I would imagine that you have to whip the cream, so in a sense, it's whipped cream with oreos in it!

    4 Replies
    1. re: Katie Nell

      You definitely have to whip the cream. However, I was still a bit concerned that, without any other "solids" to stabilize the mix, (or things such as gelatin which I prefer not to use), it still wouldn't be solid enough to pipe. But, my worries might more be the result of never whipping cream to a stiff peak stage, and less the result of any kind of fault in the recipe. If other people think it sounds okay then I'll go ahead and give it a shot. The worst that could happen is I'll be left with a gooey mix of cream and oreos to eat all by myself; I can think of worse things! Thanks for the feedback.

      1. re: Laura

        I would think the oreos would be a little heavy in whipped cream, even whipped stiff, but I agree, what could be bad?!?
        My Grandma makes a dessert with an oreo crust (crushed up oreos and a little butter) and then vanilla ice cream on top of that, and then another layer of the oreos... she then drizzles caramel sauce all over it... it's wonderful, and so, so simple! Just watch out for the black teeth syndrome! :)

        1. re: Katie Nell

          Sounds amazing...despite the problems with your teeth! Thanks for the advise

        2. re: Laura

          You could whip in some mascarpone cheese.

      2. Most groceries carry packets of Oketer Whip-it which is a whipped cream stablizer. It helps whipped cream hold it's shape adn keeps it from sliding off the cake or turning into a runny mess.

        3 Replies
        1. re: Candy

          I actually have a packet at home but have never used it before. Anything strange about using this product that I should know beforehand?


          1. re: Laura D.

            Nope, and it keeps whipped cream stiff for hours.

            1. re: Candy

              I used Oketer whipped cream stabilizer for whipped cream cake filling for a Labor Day get-together. I made the filling and assembled the cake at about 5, held it in the fridge until about 8, served it and let it sit out for people to help themselves for another hour or so. Held up marvelously, with no weeping or squishing out the sides (until I cut it). And it's easier than gelatin.

        2. I use to make something similar call dirt pie and instead of whipping cream I used Cool Whip with instant pudding and it seems to held up for a long time.

          1. Yes, I have made the cookies and cream mixture from this book. It is fantastic. I simply whipped the mixture until stiff and gently folded in the crushed cookies. I refrigerated the mixture for an hour or so before I filled the cooled cakes. I then kept the cake in the fridge for the next few days until we had finished every last bite. Held up wonderfully and I recommend it. Best of luck to you.

            1 Reply
            1. re: Stacey W.

              I second that. Totally works, w/o stabilizers. My son's favorite!

            2. You could make a vanilla or chocolate pastry cream and then add the crushed oreo cookies and filling your chocolate cupcakes with that. The pastry cream would add more stability than the whipped cream.