Homemade Oreo Cream Filling
This homemade Oreo cream filling is my version of the classic vanilla creme filling found between two crisp Oreo cookies. Made with palm shortening, powdered sugar, corn syrup, and cornstarch, it has the same sweet vanilla flavor and firm texture of the original. It's completely vegan, dairy-free, and egg-free, just like the store-bought variety.
Servings 250 grams filling (about 1 cup)
Equipment
- #110 cookie scoop (1 teaspoon)
Ingredients
- 96 grams palm shortening room temperature (I use Spectrum brand)
- 13 grams (10 mL) corn syrup light
- 2.5 mL imitation vanilla extract for authentic Oreo flavor
- ⅛ teaspoon kosher salt Diamond Crystal, rubbed between fingers until powdery
- 150 grams powdered sugar sifted
- 8 grams cornstarch sifted
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add shortening, corn syrup, vanilla and salt.96 grams palm shortening, 13 grams (10 mL) corn syrup, 2.5 mL imitation vanilla extract, ⅛ teaspoon kosher salt
- Mix on medium speed until fully incorporated, scraping bowl as needed to ensure ingredients are well combined.
- Add powdered sugar and corn starch. Begin mixing at low speed, then increase speed to medium and mix until filling begins to form small clumps.8 grams cornstarch, 150 grams powdered sugar
- Scrape bowl and paddle well. Continue mixing on low speed until filling pulls together into a ball.
Assembly
- Using a #110 scoop or a teaspoon, scoop a leveled amount of filling out of the bowl. Using your hands, roll it into a small ball. It should weigh 5 grams. Standard Oreo cookies have about 4 grams of filling per cookie. I prefer a bit more filling, so I've bumped it up to 5 grams per cookie.
- Turn a cookie upside down and place the ball of filling in the center. Place another cookie right-side-up on top of the filling and press gently.
- Pick the cookie up and turn it sideways so you can see the filling (this will help you press the filling evenly.) Gently press using both hands until the filling is the same thickness as one of the cookies. It won't quite extend to the edges.
- Repeat process until all cookies are filled.
Notes
Vanilla: I use imitation vanilla extract rather than pure vanilla extract to best mimic the flavor of store-bought Oreo filling. You can substitute pure vanilla, but it won't have that same sweet, bakery-style flavor.
Important: Add the imitation vanilla with the shortening and corn syrup at the beginning. If you add it with the dry ingredients, it will bind with the cornstarch and form small grainy lumps that are difficult to remove.
Shortening: I don't recommend substituting Crisco for palm shortening. Crisco is mostly soybean oil with some palm shortening, and when I tested it, it gave the filling an unpleasant greasy mouthfeel.
No mixer? You can mix the filling by hand with a spoon. The shortening and sugar mixture doesn't need to be creamed and fluffy, just very well combined.
Make ahead: The filling can be made ahead. Store in an airtight container at room temperature for up to 1 week. Knead it well by hand or use the paddle attachment on your mixer for about 30 seconds to improve the texture.
Custom filling amounts: For a batch that yields 44 cookies, use ¾x the filling for Thins, 1.5x for Double Stuf, 2x for Mega Stuf, and 2.5x for Most Stuf. See the custom filling graphic above for a visual guide.
Custom flavor variations: See the custom flavor section above for detailed instructions to make chocolate, coffee, lemon, matcha, and other flavors.