Recently, my friend’s husband hired me to make her birthday cake, requesting only that it be “chocolate and good.”
That meant I had lots of options. Since I had recently created some chocolate cake goodness for the auction, I had an idea.
I used THIS cake as my inspiration, keeping the cake and ganache parts the same, but changing up the frosting a bit.
Instead of strawberries, I put about 15 Oreos in the food processor, pulsed them until finely ground, and folded them into the frosting.
Wow, that’s some creamy, Oreo deliciousness.
And the finished product doesn’t look too bad either.
A reminder too, that if you don’t have 3 6-inch pans like the cake recipe calls for, use two 8-inch ones. Your result will still be amazing, just not quite as tall and skinny.
Cookies and Cream Swiss Meringue Buttercream
inspired by Sweetapolita
Yield: ~5 cups
5 large, fresh egg whites (150 g/5 oz)
1 1/4 cups (250 g/9 oz) sugar
3/4 lb (3 sticks/340 g/12 oz) butter, cut into cubes and cool, but not cold
2 teaspoons (10 mL) pure vanilla extract
15 Oreos, finely crushed
pinch of salt
Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 150°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together.
Add vanilla and salt, continuing to beat on low speed until well combined.
Add the crushed Oreos, and blend until combined.