I was looking everywhere for an Oreo filling and only found one which would need to be refridgerated since it had heavy whipping cream. The cake was for a beach party and I needed something that could stay out. This is sweet, but oohh so yummy!

Oreo Filling

Ingredients

  • Two 7 oz jars of marshmallow fluff
  • 1 cup shortening (non butter flavor)
  • 2/3 cup powdered sugar
  • 1 – 1 1/2 teaspoons pure vanilla extract
  • 4 teaspoons VERY HOT water (this helps to make the fluff easier to spread)
  • pinch to 1/4 teaspoon salt (not too much or it will taste salty not sweet – just enough to take some of the sweetness out, though.)
  • 15-20 Oreo cookies crushed into small & medium pieces

Instructions

    Combine marshmallow fluff, shortening, podered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high until fluffy. In a seperate bowlCombine the salt with the hot water in a small bowl and stir until dissoved. Add to the fluff mixture mix on high for 30 seconds or so until combined. Fold in cookie pieces.

  1. Enjoy licking the bowl.

Comments

Chericakes Says... 3 Sep 2009 , 11:10am

Everyone really loves this filling. I have made it many times. It is so delicious paired up with the WASC cake also on this site. In fact I just got finished making a batch for an upcoming cake. I have not yet tried it with chocolate cake, but I am sure it would be terrific.

Trixyinaz Says... 28 Oct 2009 , 8:43am

Making this for the filling of our chocolate halloween cake for DD's school! The filling is to die for. I couldn't stop eating it the last time I made it...neither could my husband. Thanks for a great recipe!

mandyloo Says... 12 Feb 2010 , 11:43am

this is my go to filling for most cakes. I usually omit the oreos and just use it as is, but I've substituted graham cracker, nilla wafers, and all sorts of other things. THanks for sharing this great recipe!

TPACakeGirl Says... 16 Feb 2010 , 12:32pm

How much filling does it make? I'm wondering how many batches I would have to make for an 11x15 sheet cake.

melamel Says... 6 Mar 2010 , 8:11pm

How do you recommend storing this if making a few days in advance?

TPACakeGirl Says... 8 Mar 2010 , 8:37am

Melamel,

I refrigerated it, and it was fine. Just bring it to room temp before filling your cake.

jenniboo Says... 11 Mar 2010 , 1:51pm

I want to try this right away! Do I need to use a thin layer of BC first so that it will not soak into the cake? Or can I spread it as-is onto the cake? Hubby is an Oreo fanatic, so I'm sure we will love it! :)

jessahmir Says... 12 Mar 2010 , 7:19pm

I just tried this today, and it is delicious. I had some left over, and I've just been eating it with a spoon haha.

Jenniboo...I didn't put any BC first. It seems to be a pretty stable filling. HTH =)

jenniboo Says... 15 Mar 2010 , 11:53am

THanks jessahmir! I baked my cakes this morning and am about to make the filling now. Can't wait to try it. :)

Boogie27 Says... 22 Mar 2010 , 10:05am

This is sooo yummy!! it was a big hit with the family!

alittlesliceofhaven Says... 7 Apr 2010 , 4:13pm

I'm so glad you all like this as much as I did when I came up with it :o) To answer some questions: NO thin layer of BC is needed, it doesn't absorb into cake like a fruit filling. Storage - you don't have to refridgerate. That was the purpose of making this filling. The content of everything in it has very long shelf lives. I have prepared it a week in advanced with no problems.

Sorry for the late responses, I didn't see this as a new added feature here on CC. ~ Dawn

alittlesliceofhaven Says... 7 Apr 2010 , 4:20pm

Originally it stated on the recipe that the filling is enough for a 9x13.

karabeal Says... 8 Apr 2010 , 11:14am

Very yummy! For those of you who are trying to figure out how far this recipe will go, I doubled this and it was enough to fill a 16" round cake.

KarenOR Says... 15 Apr 2010 , 11:43am

Do you think this can be made with butter instead of shortening?

sweetheart6710 Says... 25 Apr 2010 , 1:56pm

@KarenOR- I used 3/4 shortening, and 1/4 butter because I ran out of shortening :)~ and it turned out fine. This recipe is fantastic, thanks for sharing!

heathercantley Says... 29 Apr 2010 , 1:55pm

Do you think I could pipe this in the center of cupcakes? Is it too think/chunky???

Visnee Says... 6 Jun 2010 , 10:21am

Absolutely delicious filling! I paired it with chocolate cake, and it was perfect. It can be kind of thick but if you want fluffy you can turn to the recipe which calls for heavy cream, the only thing is that you'd have to fridge that recipe, so depending on what time of year it is, you can go with one or the other. It's soooo delicious and easy to make, thank you.

scp1127 Says... 11 Jun 2010 , 12:28pm

This couldn't be better!

princessturk Says... 18 Jun 2010 , 11:16am

This is great stuff! I just filled my 11 years old's b-day cake with it and the girls LOVED it. Thank you for sharing.

Trixyinaz Says... 12 Jul 2010 , 8:04am

I made this filling last year and am just getting around to reviewing it. It was fantastic. My DH and I couldn't stop eating the leftovers. I have a cake order this weekend and am using this filling for a WASC w/Confetti. Thanks!

homeslice Says... 16 Jul 2010 , 5:43pm

Is there something wrong with me? I thought it was greasy and tasted like straight Crisco. I was very disappointed - had my heart set on an Oreo filling like a local bakery uses, but this was NOT it. :(

microbiology1 Says... 27 Jul 2010 , 6:56am

I wanted to use the entire 16 oz container so here's the conversions for anyone who doesn't want to do the math:

16 oz fluff 1 cup plus 1 tablespoon shortening 3/4 cup powdered sugar 4 1/2 teaspoons water 1 1/2 teaspoons vanilla (I didn't change this) 1/4 teaspoon salt (not changed) 23 oreos (based on 20 for the original recipe)

Unfortunately, I also found this to be very greasy. I would probably decrease the shortening and/or add more powdered sugar. I was using this for a carved cake so I put the oreos in the food processor so they would be ground finely.

KMadison Says... 5 Aug 2010 , 11:52am

I made this for a chocolate cake. Turned out excellent. Yummy!

microbiology1 Says... 6 Aug 2010 , 12:39pm

I remade this again today with only 1/2 cup of shortening instead of 1 cup and less vanilla (hard to tell how much, I had a measuring disaster!) and it turned out great.

Jeri-B Says... 23 Aug 2010 , 8:08am

Made this as a filling for my daughter's birthday cake. It was delicious!!! Couldn't stop eating it!! Be careful - this stuff is deadly to a diet!! Love it! Thanks for posting!

dcallar Says... 17 Oct 2010 , 8:15pm

I couldn't wait to make this....but I have to agree with Homeslice. It was greasy and tasted like pure crisco....I thought I might have done something wrong...but it's an easy receipe....Now I'm searching hard for a cookies and cream filling.

mamcole Says... 13 Dec 2010 , 1:18pm

Are you omitting the filling and using only the cookie part of the Oreo?

simplysouthern Says... 5 Jan 2011 , 1:09pm

Ohhhh so yummy!! Made this yesterday and only used 1/2 cup shortening and it was devine!!!!

FayMakesCakes Says... 17 Feb 2011 , 8:27am

I tried this and it is delicious. My problem was that I didn't dam it or put a layer of BC and it DID sink into the cake. Did I do something wrong? I followed the recipe with the changes that microbiology made and there was barely any icing left by the time we cut the cake. Everyone raved about the taste though so I think I'll try it again, just need to figure out how to thicken it up.

Jazp Says... 23 Mar 2011 , 10:26am

wow!! so soo good, thank you very much for sharing!

jewordsoflife Says... 30 Apr 2011 , 10:14am

YUMMY!! I just made a half batch of this as a test run for a cake I have coming up and so I could taste it for myself :-D I had an extra 8in by 3in deep round of chocolate WASC that I filled with this and I LOVE IT! Next time I think I'll make the cookie bits (which btw I used double stuff) a little smaller for spread ability, but otherwise I think this is perfect!! THANKS for sharing, I'll be using this over and over!! :-)

c_montalvo36 Says... 2 May 2011 , 4:01pm

Do i just need to use the cookie part of the oreos or the whole thing? (cookie and cream)

c_montalvo36 Says... 2 May 2011 , 4:03pm

I want to make this but read some of the reviews and I just wanted to know do i just need to use the cookie part of the oreos or the whole thing? (cookie and cream)

jewordsoflife Says... 3 May 2011 , 3:06pm

I use the whole cookie broken into small bite size pieces, I'm pretty sure that's what the recipe is calling for. I used the double stuff oreos because I like them better. HTH! Beware this is some really good stuff, it's hard to keep from eating :-)

bakerscakery Says... 11 May 2011 , 2:21pm

Has anyone tried this with a chocolate frosting? I like this recipe the best but would like to make it chocolate flavored instead. Any ideas?

jmswal Says... 2 Jun 2011 , 9:19am

I made this with the following changes......1/2 c shortening (not a fan of the yucky crisco taste) and I put my oreos in the blender and ground then up until they were the consistency of ground coffee :-)......EXCELLENT!!!! I made a 1/4 sheet cake for a small party of 10 ppl. Bday girl (lady) wanted an all choc cake but wasn't specific on a flling. I came across this recipe and made an all chocolate cake/cookies n cream filling/cream cheese frosing and.........O M G!!!! Im not a chocoholic like others but this cake was DELICIOUS!!!!! 10 ppl finished the ENTIRE CAKE IN LESS THAN 30MINS!!! This cake combination is my new go to for my chocoholics!!!

JourneyTowardConfection Says... 27 Jun 2011 , 5:46pm

Hate to dissent, but I agree with Homeslice and dcallar. All I can taste is the Crisco and the chemical flavor of the marshmallow fluff. Didn't like this at all.

travmand Says... 30 Jun 2011 , 3:41am

Awesome stuff. Eating it straight off the spoon!!

TheCMomster Says... 17 Jul 2011 , 3:08pm

I was a little hesitant to make this filling, because of some of the comments saying that it tasted greasy. The first time I made it and tasted it...and it DID taste greasy out of the bowl. When you put it inside the cake, though, it's amazing! I have made it twice now, and both times I used it as cupcake filling for the "darn good chocolate cake" recipe. Absolutely delicious! My son thought it tasted like an oreo cakester :0)

Dr_Hfuhruhurr Says... 25 Sep 2011 , 12:09am

Ugh. This stuff is really gross. Much better off mixing Oreos with standard buttercream or a traditional marshmallow meringue frosting.

Kosha Says... 18 Oct 2011 , 10:13am

Is there a difference between Marshmallow Fluff and Creme? I cant find Fluff here (in Sunnyvale, CA). I can only find MM Creme by Kraft. Please let me know what modifications I would need to make if I use creme instead of fluff? Thanks, Sneha

heatherangel26 Says... 11 Nov 2011 , 12:06pm

I used this filling for my daughter's bday cake and it was great. I used 1/2 butter, 1/2 shortening. Everyone loved it. I'm making a cake this weekend and this was the filling that was requested! So yummy and so easy to make too! Thanks for sharing.

jenjen Says... 21 Jan 2012 , 4:47pm

OMG..my kids & family LOVED this filling. I made it last week for my 9 year olds birthday party. My 14 year old wants it for his tomorrow. It was super easy and soooo yummy!!! Thanks for the great recipe. :)

solascakes Says... 30 Jan 2012 , 3:05am

Does this filling need refridgeration.Can the cake sit out.TIA.

MJTKNT Says... 23 Apr 2012 , 4:59pm

I just made this for a chocolate cake filling. It's the highest rated Oreo filling recipe, but I'm sorry- I don't see why it has ten stars. Like a few of the others who commented, I found it to be very greasy, and not sweet enough. Very blah. My husband even snubbed his nose at it and told me he didn't know what it needed, but it needed something.

Beheeka Says... 20 Aug 2012 , 10:58am

Delicious filling!! I just made this the other day and paired it with the original WASC vanilla cake recipe and it was a definite hit. I used marshmallow creme since we don't have fluff in the south. I was able to fill three one cup layers for an eight inch round cake. The only thing I would change is make the cookie pieces smaller for a smoother filling. This one is definitely a keeper!

deiabr Says... 7 Oct 2012 , 3:57am

If you make a week in advance and put the Oreos in it, don't they get soggy? Or should I add the oreos on when the time to fill the cake comes? Thanks a lot.


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