I am making this to go with a chocolate cake for my daughter's B day this weekend. Is this something that I can use in place of frosting? Or do I need to torte and alternate layers of this filling and frosting?

Thanks!!!!

OK, I am going to bump myself because I just made this stuff, and it curdled. I've never had that happen before...does anyone know why it would do this?

I used it in my choc. cake and it was delicious. You must have overwhipped the cream. I made sure with mine to use the highest fat content whipping cream I could get. You could not leave your cake out for long hours, though.

are you just making the whipped cream with crushed oreos? I forget the recipe off the top of my head. Did you overwhip it? if you have the kitchen aid, it literally takes a minute or two to whip up. If you overwhip it will start to turn towards butter, the solids will seperate from the liquids. As for filling/frosting, definitely just a filling but no need to alternate with frosting, use a sturdy dam. It goes great with their IMBC recipe as the frosting. Good luck, chocolate cake and cookies and cream filling is my favorite combo!

I always use my hand mixer instead of my KA when mixing this filling up, which is quite often -- everyone loves it!

Sounds like you overwhipped it.

I do use a buttercream dam if my cake itself is heavy and dense and will flatten out the filling.

I love the WBH cookies & cream recipe ! I have only used it for a filling and never had any problems with it !

Oh and as someone else said earlier -- use the fattest whipping cream. No lite versions here!

What about using Bettercreme? I haven't seen the WBH recipe, but I make Oreo filling by mixing Oreo pudding into Bettercreme and folding in crushed Oreos.

Oops. I must have over whipped it. I made butter! lol!

Don't want to buy more cream-can I just add the oreos to vanilla frosting?

I don't see why not! Use a TON of Oreos

Macsmom-your photo is too cute!