Homemade Vanilla Oreo Filling Recipe
This dessert recipe creates a thick, silky vanilla filling perfect for homemade Oreo cookies. By using simmered butter and organic powdered sugar, the filling maintains its structure without softening the cookie wafers over time.
Equipment
- 2-quart stainless steel saucepan
- Stand mixer with paddle attachment
- Pastry bag fitted with a ½-inch plain tip
Ingredients
- 1 ½ sticks unsalted butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 2 cups organic powdered sugar sifted
Variations:
Chocolate:
- Add 1 tablespoon Dutch-process cocoa powder.
Coconut:
- Replace the butter with ¾ cup virgin coconut oil.
- Add ¼ teaspoon coconut extract along with the vanilla.
Strawberry:
- Omit the vanilla extract.
- Increase powdered sugar to 2 ½ cups
- Add ¾ cup freeze-dried strawberries finely processed into a powder
Mint:
- Replace the vanilla extract with ½ teaspoon peppermint extract.
- Optionally, add a drop or two of green food coloring for a minty visual touch.
Instructions
- Prepare the Base: Melt butter in a 2-quart saucepan over medium-low heat. Stir continuously with a heat-resistant spatula as the butter hisses and pops. If brown bits appear, reduce the heat and stir until the butter becomes silent.
- Cool and Strain: Pour the melted butter through a fine mesh strainer into the bowl of a stand mixer fitted with a paddle attachment.
- Mix Ingredients: Add the vanilla extract and salt to the melted butter. Gradually add the powdered sugar and mix on low speed until combined. Increase to medium speed and beat for about 5 minutes until the mixture is creamy and smooth.
- Transfer and Use: Spoon the filling into a pastry bag with a ½-inch plain tip and use immediately.
Notes
- This filling cannot be prepared in advance; assemble immediately after making for best results.
- Adjust the filling consistency by processing additional powdered sugar for a firmer texture if needed.
Tried this recipe?Let us know how it was!