4 oz cream cheese – softened
1/2 cup heavy cream
1 cup powdered sugar
Golden Oreo Buttercream
2 1/2 cups unsalted butter – set at room temperature for about 15 minutes, the butter should be semi-soft but still cold.
8 cups powdered sugar – measured, then sifted
pinch salt
1 tablespoon vanilla extract
5 tablespoons heavy cream
10 Golden Oreos – pulverized into a fine powder in a food processor
EQUIPMENT
6 inch round cake pans
Ateco cake stand
INSTRUCTIONS
Golden Oreo Crust
Preheat oven to 325° F. Prepare three 6-inch round cake pans by lightly coating with nonstick spray, lining the bottom with parchment paper, and spraying again.
Place the Golden Oreo cookies (do not remove the cream filling) in a food processor and pulverize until fine crumbs. Transfer the crumbs to a medium sized bowl. Add the sugar and melted butter to the Oreo crumbs, stir to combine.
Divide the mixture evenly between three 6-inch round cake pans and press into the bottom of each pan. Bake for 3 minutes. Remove from the oven and let cool.
Golden Oreo Cake
