Best Cookies And Cream Buttercream Recipes

Cookies and Cream Buttercream image

Provided by Martha Stewart

Time 30m

Yield Makes 5 cups

Number Of Ingredients 6

4 large egg whites
1 cup sugar
Pinch salt
3 sticks (1 1/2 cups) unsalted butter, softened
1 teaspoon pure vanilla extract
2 cups finely crushed cream-filled chocolate sandwich cookies (about 20 cookies)

Steps:

In the heatproof bowl of an electric mixer, combine egg whites, sugar and salt over a pot of simmering water. Whisking constantly, cook until sugar and salt dissolve and mixture is warm to touch (about 160 degrees). Using the whisk attachment, beat mixture on low speed and gradually increase to high, beating until mixture is stiff and glossy, about 10 minutes. With mixer on low, add butter a few tablespoons at a time, then whisk in vanilla. Using paddle attachment, beat buttercream until air bubbles are gone and mixture is smooth. Gently fold in crushed cookies. Use immediately.

Buttercream Mousseline/Cookies and Cream image

Provided by Food Network

Categories dessert

Time 50m

Yield butter cream for 1 (9-inch) cake

Number Of Ingredients 10

2 cups sugar
2 tablespoons meringue powder
5 egg whites
1/4 cup corn syrup
1/2 teaspoon cream of tartar
1 1/4 cups butter, room temperature
3/4 cup shortening
1 tablespoon plus 1 teaspoon vanilla extract
1 vanilla bean, seeds scraped
10 chocolate sandwich cookies, crushed (recommended: Oreo)

Steps:

Combine the sugar and meringue powder in a stainless steel bowl and whisk to combine. Mix egg whites and corn syrup. Combine the egg white mixture with the sugar mixture and whisk vigorously. Heat mixture over a hot water bath, stirring occasionally. The meringue is ready when the sugar is dissolved. Whip in a mixer fitted with a whisk attachment for 10 to 15 minutes. Slowly add the cool, room temperature butter and shortening. Add the vanilla seeds and then fold in the crushed cookies.