What is the cream in Oreos?

The creamy filling inside an oreo is not cream because the recipe contains no milk product as such the FDA prohibits Nabisco from labelling the creation as cream. The creme is made from some combination of sugar, high fructose, corn syrup, soy lecithin, artificial flavour and palm or canola oil .

What is in the middle of an Oreo?

Oreo (/ˈɔːrioʊ/; stylized in all caps) is a brand of sandwich cookie consisting of two cocoa biscuits or cookie pieces with a sweet fondant filling.

How thick is the cream in an Oreo?

Not only that, but both each cookie and creme filling measured 4mm and weighed 4g. That results in a 1:1:1 ratio of cookie to creme to cookie, with each component having a thickness density of 1g/mm .

What Oreo has the most cream?

The cookies-n-creme flavored creme will be packed to the " Most Stuf " level, which has more creme than any other Oreo variety (including Mega Stuf), between two chocolate cookies. The Most Oreo Oreo is available for pre-order on Oreo's site now, but you'll start seeing them on shelves nationwide beginning January 30.

Which country owns Oreo?

Mondelez International, Inc. (/ˌmɒndəˈliːz/ MON-də-LEEZ), styled as Mondelēz International, is an American multinational confectionery, food, holding, beverage and snack food company based in Chicago.

What is the white stuff in Oreos called?

You may have noticed that any time that filling is mentioned on Oreo packaging, it's called “ creme .” This is no typo. Technically, the creamy filling inside an Oreo is not cream at all: The recipe used actually contains no dairy; as such, the FDA prohibits Nabisco from labeling the product as “cream.”

What is the white filling in Oreos?

Though the exact recipe has never been revealed, you can deduce from the ingredients list on a package of Oreos that the creme is made from some combination of sugar, high fructose corn syrup, soy lecithin, artificial flavor, and palm and/or canola oil.

Is the cream in Oreos milk?

Well, it's made of quite a few ingredients, but none of them are dairy-based milk or cream . Take that as you will, but despite its less-than-clean ingredients, few can deny the Oreo cookie of its comforting and nostalgic taste and texture profile.

Are Oreos healthier without the cream?

However, You can eat Oreos without the cream which have about 38% fewer calories and 60% less sugar than eating Oreos with the cream . Therefore, if you eat the same amount of cookies, it would be considered healthier to eat Oreos without the cream.

Is an Oreo a custard cream?

Oreo cookies are American, and were launched to the public in 1912. In some respects they're similar to the custard cream , which is a favourite in the UK. Both Oreo cookies and custard creams feature two layers of biscuits sandwiching a cream filling.

How is the cream in Oreos vegan?

While Oreos have always been dairy-free, they were not suitable for vegans until 1997, when lard was removed from the formulation. These days, plant-based oils take the place of animal fat . That said, Oreos still include ingredients that are not clearly labeled as vegan.

White Chocolate Oreo Cream Filled Cupcakes {Recipe!} (2024)

Aug 24, 2015 · Modified: Jan 26, 2022 by Rose Atwater · This post may contain affiliate links · 20 Comments

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Will ya'll forgive me for another recycled post? My husband and I are in Tennessee this week and I've been busy relaxing and not spending too much time on the computer and phone. Richy had a business trip and since today we celebrated our 19th wedding anniversary - he asked me to come along for the trip! It was a wonderful idea - so I here I am!

We've been hanging out, sight-seeing, eating sushi and just enjoying some mostly uninterrupted time together (he had to do pesky work while he's here too... but I'm overlooking that - ha!). Anyway, I posted these cupcakes FOUR years ago when this blog was just a baby!

But still.... even after all this time - these cupcakes are just plain deliciousness. I created them for one of my husband's coworkers who loves my cupcakes and loves Oreos.

I altered my Vanilla Cake recipe (see below), made up an Oreo Cream Cheese filling (again... see below), and topped them with Cream Cheese Buttercream and a mini Oreo.

Don't waste any time eating one. They are SO yummy! Also, the White Chocolate pudding and egg whites made for a very pretty white cake (no yellow tint) and the light, yet sturdy texture is perfect for tiered cakes or carving... making this a great recipe for wedding cake!

However, I must confess: I really couldn't "taste" the white chocolate like I hoped. But it sounded good in the title... so I left it...teehee.

Tip: Keep these refrigerated... the cream cheese frosting gets really soft at room temperature - especially in this summer heat!

Do you have any questions about these cupcakes? Please feel free to leave a comment and I’ll help if I can! Without further delay... here's the recipe:

White Chocolate Oreo Cream Filled Cupcakes {Recipe!}

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4.5 from 2 reviews

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Ingredients

Scale

For the Cupcakes

1 Pillsbury White Cake Mix
1 cup liquid egg white (or 4 egg whites)
½ cup water
⅓ cup oil
1 cup sour cream
1 small box Instant Jello White Chocolate pudding

For the Oreo Cream Filling:

8 oz. cream cheese, at room temperature (takes about 2 hours to reach room temp)
4 oz. salted butter, at room temperature (1 stick)
1 teaspoon vanilla
2 cups powdered sugar
12 crushed Double Stuf Oreos (I do mine in a food processor), or any chocolate sandwich cookie will work!
1-2 tablespoons heavy cream, as needed

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Instructions

For the cupcakes:

Thoroughly mix all ingredients together. Spray the cupcake liners with non-stick spray and use a medium cookie scoop to fill the liners. Bake at 350° for about 15-18 minutes or just until done. Allow the cupcakes to cool, then fill with the Oreo Cream filling.
I use a round frosting tip, poke a hole with it in the top of each cupcake and squirt the filling in until it bulges out of the top (my son said they looked like they were about to erupt...). You can't have too much filling, if you ask me... =)

For the Filling

Cream together the cream cheese, butter, and vanilla until smooth. Mix in the powdered sugar until completely incorporated. Fold in the crushed cookies. Use immediately the cupcakes (or a cake!) and refrigerate until ready to use. If you refrigerate it, it will thicken. Use 1-2 tablespoons of heavy cream to thin it again to a good consistency for filling! Spoon into a frosting bag and after the cupcakes are filled, pipe on the Cream Cheese Buttercream (I used a large Ateco Star tip) and top with a mini Oreo.

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About Rose Atwater

Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...

Reader Interactions

Comments

Abigail
May 19, 2014 at 3:50 pm
I do a white chocolate cake with a vanilla mix, but instead of adding a pudding, I add white chocolate latte flavoring syrup (The Torani kind you can buy at a larger grocery store). I substitute it for about 1/3 of the water in the mix and it comes out a nice flavor that you can taste but that isn't overpowering. 🙂
Reply
Jennifer
September 06, 2014 at 1:42 pm
Is it okay to use sugar free whilte chocolate pudding?
Reply
- Rose
  September 06, 2014 at 8:30 pm
  Sure!
  Reply
Grace
October 08, 2014 at 3:38 am
Can you recommend another flavor of frosting that will go good besides the cream cheese buttercream .
Reply
- Rose
  October 08, 2014 at 11:09 am
  Just vanilla buttercream? I've used it also!
  Reply
Nanc smith
October 20, 2014 at 10:53 am
Did you make your cream cheese frosting from scratch? If so, what recipe do you use?
Reply
- Rose
  October 20, 2014 at 3:53 pm
  Here you go: http://rosebakes.com/adventures-in-baking-cream-cheese-buttercream-for-decorating/
  Reply
Donna
April 08, 2015 at 8:17 pm
i am making cupcakes for my granddaughter's wedding in July. Could I fill these cupcakes & freeze them for a month or so before the wedding?
Reply
- Rose
  April 08, 2015 at 9:17 pm
  I haven't tried it, but I've always heard that cupcakes dry out when frozen. I'd recommend making a batch as soon as you can and freezing them for a trial run - just see how they do!?
  Reply
Beverly
August 25, 2015 at 9:56 am
Do you have a great icing recipe those those who are dairy free.
Reply
- Rose Atwater
  August 25, 2015 at 11:26 pm
  Sharon Zambito has a great one here: http://sugaredblog.blogspot.com/2008/12/few-of-my-favorite-things.html. She uses only high-ratio shortening and dairy free coffee creamer for the liquid!
  Reply
Mary Witkowicz
August 25, 2015 at 2:29 pm
Hi Rose,love all that you do. My question is about frosting that uses flour and milk that is whisked in a skillet then whipped with other ing. It must be a southern thing as I have never heard or tasted this kind of frosting! Have you ever tried whipped frosting and does it taste good. Are there any pitfalls in using it. Is it good for wedding cakes? I value your opinion and thank you for your time. Thanks. PS these Oreo cupcakes look amazing. Can't wait to bake a batch!!
Reply
Julie
September 22, 2015 at 9:39 pm
How many cupcakes does this make and fill?
Reply
- Rose Atwater
  September 23, 2015 at 5:34 pm
  Probably around 30?
  Reply
konc
October 14, 2016 at 1:37 am
can i use the filling as an icing ?
Reply
- Rose
  October 14, 2016 at 1:53 pm
  Yes, it's just a little chunky.
  Reply
Sarah
July 12, 2018 at 11:06 am
Making these for a baby shower this weekend, can't wait. My concern is if I make them a day ahead of time should I wait to put the filling in till day of? Will they get soggy.. or do think they will be fine?..
Reply
Donna @ Modern on Monticello
September 10, 2018 at 1:54 pm
This cupcake is pretty and delicious looking! Thanks for sharing at #HomeMattersParty
Reply
- Rose
  September 11, 2018 at 9:38 am
  Thank YOU Donna!
  Reply
Casey
May 07, 2022 at 8:29 am
This is bar far the absolute best white cupcake recipe I’ve come across. I’ve used the base to make alternate varieties, including champagne and lemon raspberry. Thank you!
Reply