Cookies And Cream Frosting Recipes

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OREO CUPCAKES WITH COOKIES AND CREAM FROSTING



Oreo Cupcakes with Cookies and Cream Frosting image

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

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
2 cups coarsely crushed Oreo cookies
FROSTING:
1 cup butter, softened
3 cups confectioners' sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1-1/2 cups finely crushed Oreo cookie crumbs
Optional: Additional Oreo cookie crumbs and mini Oreo cookies

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 AND CREAM FROSTING



Cookies and Cream Frosting image

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

1 container Betty Crocker™ Rich & Creamy vanilla frosting
4 Oreo chocolate sandwich cookies, coarsely chopped (1/2 cup)

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

VEGAN VANILLA CAKE WITH COOKIES-N-CREAM FROSTING



Vegan Vanilla Cake with Cookies-n-Cream Frosting image

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

1 cup vegan butter, at room temperature, cubed
2 cups powdered sugar
2 tablespoons vanilla bean paste
3 cups all-purpose flour
¼ cup cornstarch
2 tablespoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 ½ cups soy milk, at room temperature, or more as needed
2 tablespoons white vinegar
2 tablespoons vegetable oil
½ cup vegetable shortening, at room temperature
½ cup vegan butter, at room temperature
1 tablespoon vanilla bean paste
5 cups powdered sugar, sifted
3 tablespoons soy milk, or more as needed
1 cup crushed vegan chocolate cookies

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

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