How do you make oreo creme filling?

Question

:)

Answer 1

Lard and powdered sugar were the original recipe. Not exactly enticing.

Answer 2

I got this recipe from the Phil Donahue Show in 1993 from a guest, Gloria Pitzer, The Radio Recipe Detective
GLOREO'S COOKIES
18 oz. pkg. Devil's Food Cake Mix
2 eggs plus 2 tbsp. water
2 tbsp. cooking oil
1/4 cup bitter cocoa powder
FILLING
1 envelope unflavored gelatin
1/4 cup cold water
1 cup Crisco shortening
1 tsp. vanilla
1 pound plus 1 cup powdered icing sugar

I'm sorry I don't have the instructions, but I made cookie dough with the first listed ingredients, making little balls and flattening them with a fork and baking at 350 deg. Fahr.
Beat together the Filling ingredients and use like icing in between the cookies. These are quite yummy!

Answer 3

For a similar taste to use on chocolate or devil's food cakes, try the Wilton cake decorating company buttercream recipe at http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm.

Buttercream Icing

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.

BTW, loved the original oreo filling with lard instead of shortening - much better flavor - less flat-tasting. My favorite cookbook is the original James Beard cookbook - real, comfort & gournet food. I just work out and eat other healthy foods to balance out my indulgences (extra calories and any questionable ingredients, like nitrites in bacon, preservatives in foods I just gotta have) and stay in shape. And, when you eat homemade meals, you don't tend to gain weight anyway since the food is less processed, even with starchy/sugary carbs, as long as you have only 1 carb per meal &/or eat 2-4 servings of vegetables at every meal to get the fiber to balance the easier-to-digest carbs (modified Atkins principles).

Answer 4

1 env. unflavored gelatin
1/4 c. cold water
1 lb. & 1 c. powdered sugar
1 tsp. vanilla
1 c. white vegetable shortening (Crisco)

Although, I have to tell you, if I'm going to make cookies with a creme filling, I would vastly prefer to make real buttercreme for the filling. They are alot richer and tastier that way. Here is the recipe I use:

http://www.cookingforengineers.com/article.php?id=180

Much more work but worth it.

Answer 5

The cookie portion of the oreo is good, but the filling seems a little waxy. I prefer to scrape it off, and then dunk the cookie part.

Answer 6

2 tablespoons Shortening,1 teaspoon Cream of Tarter, 3 cups powder sugar, 6 egg white
Beat egg whites till stiff peaks. Sift in powder sugar with cream of tarter a little at a time into the egg whites beat till all incorporated. Cut shortening into little pieces add one at a time till all incorporated makes a stiff cream. Add 1 tsp vanilla beat till mixed. Spread on one side of cookie press other side to cream side of cookie Viola`

Answer 7

In the superstore, fruits are usually chosen far too soon. Some are rocks, many are bad. Some of the fresh vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

they sell it in a box, check the grocery store

Answer 9

recipezaar.com has a recipe

Answer 10

Jerk off a chocolate cookie?