My Delicious Cookies & Cream Buttercream Icing Recipe | Cookies & Cream Cake Filling
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I'm obsessed with my cookies & cream buttercream and I wanted to share the recipe with you. I hope you love it as much as I do!
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OMBRE BUTTERCREAM TUTORIAL -
Tools I used:
WILTON CLEAR VANILLA -
SWEETEX SHORTENING - (this is a little pricey because it's sold in 50 pound blocks. You can also use Crisco or a different brand of high ratio shortening without a noticeable difference in the taste.)
Recipe Ingredients:
4oz. SALTED BUTTER
1/2C SHORTENING
8oz. CREAM CHEESE
2lbs. POWDERED SUGAR
1 1/4C CRUSHED OREOS
Between 1tsp - 1Tbsp WILTON CLEAR VANILLA
Between 1-3 Tbsp WATER
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Karolyn
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing kakes!
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How To... The Best Cookies & Cream Cake
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Ingredients:
FOR THE CAKE:
1 ¾ cups all-purpose flour (I usually grab Whole Foods 365 Organic Flour because it has no additives. The only ingredients should be flour.)
1 ¾ cups white sugar
1 cup unsweetened cocoa powder
1 teaspoon sea salt
2 teaspoons baking soda
1 teaspoon baking powder (I always use aluminum-free baking powder)
½ cup sunflower oil
1 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
1 cup water
FOR THE FROSTING:
2 sticks (1 cup) Unsalted Butter, softened
2 teaspoons Pure Vanilla Extract
7 tablespoons Heavy Cream
6 cups (24 oz) Powdered Sugar
15 Chocolate Sandwich Cookies + a few extra for decorating the top of the cake (I always use Newman O’s, as they’re preservative-free and additive-free. And they taste yummy.)
Instructions:
FOR THE CAKE:
Preheat oven to 350º F (176ºC).
Thoroughly grease and lightly dust (1 tablespoon of flour mixed with 1 tablespoon of cocoa powder) two 9-inch round cake pans and tap out excess.
In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.
In a large bowl, use an electric mixer to beat oil, buttermilk, eggs, and vanilla.
Add the dry ingredients from the medium bowl, combine and mix on low speed. Don’t overmix.
Add water and mix again to combine it all together. Don’t overmix. Don’t worry, the batter will be thin.
Pour the batter into the pans and bake for 25 minutes or just until a toothpick/fork poked into the center comes out clean.
Cool for 10 minutes before removing cakes from the pans. Run a knife along edges of cake pans to release cakes.
FOR THE FROSTING:
In a medium bowl, combine butter, vanilla extract, heavy cream, and powdered sugar. Once starting to come together, you can use an electric mixer to mix well.
Place 15 cookies into a large sealed, plastic bag. Wrap the bag in a hand towel and use a mallet to crush the cookies.
Add crushed cookies into frosting and mix in using spatula.
Frost the first cake layer with approximately half of the frosting. Add the top cake layer and finish frosting the cake all over. Top with some more crumbled cookies in whatever shape or non-shape you like, serve, and enjoy! :)
Music:
“Sophomore Makeout” and “Sunday Plans” by Silent Partner
Cookies and cream cake
A show-stopping cake recipe courtesy of Adriana Horton. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee:
Adriana's Oh Honey Baking Co:
Adriana's YouTube channel:
***RECIPE***
For the two chocolate cake layers
183g all-purpose flour
300g brown sugar
60g dutch cocoa
3g baking soda
125g (1 stick) softened salted butter
2g instant coffee
185g warm water
2 eggs
60g veg oil
1 tsp vanilla
130g buttermilk
For the white cake layer
185g all-purpose flour
1 1/2 eggs
83g milk
56g milk
40g veg oil
1/8 tsp baking soda
1 1/2 tsp baking powder
115g softened salted butter
1 1/2 tsp vanilla
185g sugar
1/4 tsp salt
For the frosting
227g (two sticks) softened salted butter
125g shortening
1 lb (454g) powdered sugar
1 tsp vanilla
3 Oreo cookies
9 additional Oreos for garnish
For the ganache
1/2 cup (120 ml) cream
8 oz (227g) semi-sweet chocolate chips
For the chocolate layers, combine the flour, brown sugar, cocoa powder and baking soda. Dissolve the instant coffee in the warm water. Beat the eggs and oil into the coffee, then mix that into the dry ingredients, followed by the butter. Mix the batter for a minute until it goes a little lighter in color. Mix in the buttermilk.
For the white layer, use a scale and math to get yourself and egg and half, lightly beaten. Combine the flour, sugar, baking soda, baking powder and salt. Combine the smaller quantity of milk with the oil, and combine the larger quantity with the eggs and vanilla. Gradually beat the butter into the dry ingredients, one 1 tablespoon at a time, until it looks like breadcrumbs. Gradually mix in both wet mixtures.
Prepare three 8-inch cake pans with a lot of any nonstick spray containing flour. Split the chocolate batter into two pans, and put all of the white batter into one pan. Bake at 350 F (180 C) until a skewer to the middle comes out clean, about 20 minutes. The different flavors might be done at different times. Cook the cakes thoroughly, then level their tops.
For the frosting, beat the butter and shortening together for 15 minutes until light and fluffy. Pulverize the three Oreos into a fine powder. Beat the powdered sugar and vanilla into the fats. Divide the frosting to two equal portions, then mix the powdered Oreos into one of them.
Assemble and frost the cake layers, with the white layer in-between the chocolate layers. Use a scraper to get the outer frosting layer as thin and smooth as possible. Chill the cake until the outer frosting layer is firm.
For the ganache, heat the cream in a double boiler, then gradually melt in the chocolate chips. When full incorporated and hot, scoop ganache on top of the chilled cake, allowing it to drip down the sides. Smooth the top, and chill the cake again until the ganache is firm to the touch.
Load the white frosting into a piping bag with a tip of your choice (Adriana uses 1M). Pipe eight frosting dollops along the outer ring of the top of the cake, and one in the center. Lay an Oreo against each dollop.
Cookies and Cream Pound Cake ???? | #CakeByThePound | Kitchen Trap Queen
Recipe ingredients below ....
For the cake:
2 sticks salted butter, softened
8 Tbs butter flavored shortening (can substitute with 1 stick of butter)
8 oz cream cheese, softened
3 c sugar
5 eggs, room temperature
3 c cake flour
1 c milk or half n half, room temperature
1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract ( I use Mexican vanilla)
15-20 crushed Oreos, or more
For the icing:
1 1/2 c powdered sugar
2 Tbs heavy whipping cream
2 Tbs milk or water
1/2 tsp vanilla extract
2 pinches of salt
Bake on 325 Fahrenheit for 1hr 15 mins or until an inserted toothpick comes out clean.
#KitchenTrapQueen #CakeByThePound #CookiesAndCream
The Best Oreo Cake Recipe
The best Oreo cake recipe! Three layers of moist vanilla cake filled with chopped Oreos and then frosting with thick and creamy vanilla creme frosting that tastes JUST like the filling from actual Oreos. Topped with more Oreo frosting and Oreo cookies!
PRINTABLE RECIPE ►
CAKE GOOP PAN RELEASE ►
HOW TO DECORATE YOUR FIRST CAKE ►
10 BENCH SCRAPER ►
BOSCH UNIVERSAL PLUS MIXER ►
OREO CAKE RECIPE ►
14 ounces (397 g) All-Purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
8 ounces (227 g) unsalted butter room temperature
14 ounces (397 g) granulated sugar
6 large egg whites room temperature - fresh or boxed is fine
10 ounces (283 g) milk room temperature
2 ounces (57 g) vegetable oil
2 teaspoons clear vanilla extract
4 ounces (113 g) roughly chopped oreo cookies about 10 Oreos, without filling
OREO BUTTERCREAM RECIPE ►
16 ounces (454 g) unsalted butter room temperature
32 ounces (907 g) powdered sugar
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2-3 Tablespoons white food coloring
2 ounces (57 g) crushed oreo cookies about 5 Oreos, without filling (You can add more or leave these out.)
2-3 Tablespoons milk for thinning, optional
CHAPTERS ►
00:00 Intro
00:15 Preparing the ingredients
00:30 Making the oreo cake
02:04 Baking the oreo cakes
03:43 Making oreo buttercream
04:20 Decorating the oreo cake
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Cookies and Cream Cake | Oreo Cake Recipe | Just Cook!
#oreo #cake #recipe
Cookies and Cream Cake | Oreo Cake
Happy Tuesday all. One day away from that dreadful Monday and 3 more days till the weekend ha! ????
I was going to make something inspired by the Lady Gaga’s Chromatica Oreo cookies but I CANNOT FIND IT ANYWHERE…. So the next best thing is to make what I called “SUPER OREO”.
This triple threats OREO Cookies and Cream Cake recipe is absolutely to die for. There are Oreo in the sponge, in the whipped cream filing and frosting, PLUS decorated on top. What more can you ask for?
Learn how to make this fancy SUPER OREO Cookies and Cream Cake today!
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INGREDIENTS:
FOR THE SPONGE
* 400g All-purpose Flour
* 10g Baking Powder
* 1/4 tsp Salt
* 226g Butter
* 380g Caster Sugar
* 4 Large Eggs
* 2 tsp Vanilla Extract
* 320g Buttermilk
* 180g Oreo Cookies, crushed
FOR THE BUTTERCREAM
* 2 x Italian Meringue Buttercream (Recipe:
* 80g Oreo Cookie Crumbs (80g of Oreo Cookie Crumbs for each buttercream recipe)
FOR THE CHOCOLATE DRIP
* 169g Dark Chocolate
* 120ml Heavy Cream
FOR THE TOPPING
* Mini Oreo Cookies
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