Oreo Whipped Cream Icing

Active time: 25 minutes | Chill time: 2+ hours | Yield: enough for 12-16 cupcakes or a 2-layer cake

I’m using this recipe as an icing for a cake, but you can use it for really anything that you would put whipped cream on! It’s essentially an upscale whipped cream and I am so in love with it.

The cornstarch helps keep the whipped cream stable so that it doesn’t melt back into liquid form after a few hours.

If you’re not an oreo fan, keep in mind that you could use most types of cookies in this recipe in place of oreos. And now that I said that, I totally want to try putting homemade chocolate chip cookies in this recipe and see what it tastes like…anyway, happy whipping!

Ingredients:

• 12 Oreo Cookies

• 2 cups heavy whipping cream

• 1 ½ tsp cornstarch

• 3-6 tbsp powdered sugar, to taste

Directions:

1. Heat heavy cream and oreos in a medium saucepan over medium heat until the cream just barely starts to simmer. Remove from heat and cover the saucepan; this is called steeping and helps infuse the flavor of the oreos into the cream.

2. Let sit at room temperature for 30 minutes, then transfer to a large bowl of an electric mixer and refrigerate until completely chilled (2-4 hours) - I actually left it in the fridge overnight because I wouldn’t be making my cake until the next day.

3. Once chilled, add the cornstarch and powdered sugar, then beat with an electric mixer with a whisk attachment just until stiff peaks form when beaters are lifted (when you turn your whisk attachment upside down, the whipped cream holds its shape).

4. Ice your cake. Store your iced cake in the refrigerator to keep the cream stable.