No Bake Butterscotch Oreo Cream Pie

Butterscotch Oreo Cream Pie

Butterscotch Oreo Cream Pie

We love no bake recipes right!

Especially in the summer!

This No Bake Butterscotch Oreo Cream Pie will win your heart I am so sure of it.

But there is a severe Warning! It is Dangerous! I had to get this pie away from me FAST!

Quite possibly perfection in a pie plate right here, I am not kidding.

So creamy, butterscotch-y and simply amazing.

These 4 flavors of butterscotch, deep rich ganache, oreos and whipped cream play like a symphony for your taste buds!

You will wonder where this heavenly combination has been all your life!

Check out how easy it is to make this Building on Recipes project in just a couple of hours time!

For more Butterscotch Recipes~ Click here for my Butterscotch Oreo Parfait!

*Read to the bottom for more about Scotch vs Whisky (and yes I know I used Whiskey here in this recipe! 🙂

Butterscotch Oreo Cream Pie
Serves: 1- 8" Pie
  • For the Custard Pie Filling:
  • Unsalted Butter 8 Tablespoons (113g)
  • Brown Sugar 2 cups (420g)
  • Heavy Cream 2 cups (480ml)
  • Whole Milk 3 cups (720ml)
  • Cornstarch ½ cup (56g)
  • Whole Eggs 4 large (200g)
  • Vanilla Extract 1 tablespoon (15ml)
  • Salt ¼ teaspoon
  • Scotch ¼ cup (60ml)
  • For the Crust:
  • Crushed Oreos 2 cups (approx ¾ package)
  • Unsalted Butter 6 tablespoons melted
  • For the Garnishes:
  • ½ Recipe Ganache
  • 2 Cups Heavy Cream
  • ½ cup granulated sugar
  • Or you can follow the recipe for Stabilized Whipped Cream Click here
  • * I did not go for the stabilizer here, it is optional
  1. prepare the crust by combining the crushed oreos (with their fillings) and the melted butter until it resembles wet sand, then press it into the un-greased pie plate.
  2. Freeze while you prepare the custard
  3. In a large bowl combine the eggs, cornstarch and milk together and whisk smooth
  4. In a large heavy bottom sauce pot melt the butter over medium to high heat and then add the brown sugar.
  5. Stir constantly with a wooden spoon over medium heat until the mixture goes from looking like wet sand to a glossy melted bubbly mixture. It may take up to 10 minutes.
  6. Gradually pour in the heavy cream and be very careful since it will bubble up and splash, Whisk it smooth while continuing to cook out the lumps and clumps. (another 4- 5minutes)
  7. Gradually pour the hot butter/mixture into the egg/milk mixture while whisking, this is called tempering the eggs.
  8. Pour the entire mixture back to the pot and cook stirring constantly over medium-high heat until it begins to bubble and boil, this will activate the cornstarch so be sure it comes to a boil.
  9. Add the vanilla extract, salt and scotch whisky and stir smooth
  10. Strain it through a fine mesh sieve directly into the frozen pie crust.
  11. Refrigerate until cold
  12. Meanwhile prepare the ganache by boiling the heavy cream and pouring over the chopped chocolate, whisk smooth.
  13. Divide it in half and refrigerate one half until pipe-able consistency, the other half can stay at room temperature
  14. Pipe a decorative border (I used the #826 Ateco tip found in my XL Cake Decorating Kit) and then pour the room temperature ganache over the top of the pie.
  15. Place in the refrigerator to set while you whip the heavy cream and granulated sugar to medium peaks. It is your option to use the stabilizer in the recipe for stabilized whipped cream or the Jell-O instant pudding version, but I did not use either here.
  16. Pipe ruffles on top with the Russian Ball Tips and then sprinkle with optional toffee crunch.
As with any whipped cream dessert the Butterscotch Oreo Cream Pie must stay refrigerated at all times (maximum 1 - 2 hours out of the refrigerator at an event in 72°F)

This pie will stay fresh for up to 5 days in the refrigerator.

It is not great to freeze custard as they tend to get icy and seep excess moisture on the thaw
Ok so, a few people have already called me out for doing a little switcharoo with my good ol’ Paddy’s Irish Whiskey, which is not technically scotch.

For those who are interested, I have referenced a website here for some help in deciphering the two.

The main difference between scotch and whisky is geographic, but also ingredients and spellings.

Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky.

Scotch is made mostly from malted barley, while bourbon is distilled from corn.

If you’re in England and ask for a whisky, you’ll get Scotch.

But in Ireland, you’ll get Irish whiskey (yep, they spell it differently for a little colour)

Read more here….



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Mirror Glaze Recipe Includes a Vegetarian Version

Mirror Glaze Recipe Includes a Vegetarian Version


The Mirror Glaze Recipe that has taken the world by storm has just hit Gretchen’s Bakery!

Woohoo! I’m finally on time with a current trend! YAY ME!

I just had to get on board with this one, since well….look at that beautiful shine!

Olga Noskova’s viral Instagram pictures of her fabulous mirror cakes have created such a buzz about this not so new technique.

Mirror glazing has been around for decades (yep, I learned this way back when I was a youngin at the good ol’ Culinary Institute of America!)

However this is a slightly different recipe that has been trending and I have to say~ I LOVE IT!

So thanks to whoever shared this recipe (since Olga is keeping her exact recipe under tight lock and key) it is pretty much the same recipe I have seen being passed around the “net” which includes sweetened condensed milk and gelatin.

Now for the best news of all! I HAVE A VEGETARIAN VERSION FOR YOU!!

Yes that’s right~ Agar-Agar to the rescue since let’s face it, we all sort of close our eyes and pretend gelatin is not realllllllly what we all know it is 🙁

But I have included both versions since I know many will not get Agar and vice versa; so today we have a DOUBLE WIN!!

Mirror glaze for everyone!! Wooohooo!

Ok, so in addition to the mirror glaze recipe I have also created a new mousse dessert, the Chocolate Coffee Raspberry Mousse Bombe.

But don’t be confused ~ if you are here simply for the Mirror Glaze recipe, just grab it below and you can skip forward to 5:15 minutes in the video for the gelatin version and 7:42 minutes for the Agar version. Easy easy!

But for those who want to walk with me into Building on Recipes Land…… you my friends will not be sorry!

I will have you making these professional style Mousse Bombes in no time!

No Fear! Gretchen is Here! LOL (“Omg you’re so conceited………”)

Oh wait, a couple things before we get started.

You will need a few specialty things if you want to make them the same as me you will need the silicone molds and a few chocolate covered espresso beans.

Here’s a link to a cheaper Fleximold Sphere Mold

Gel paste food color for making vibrant colors and the gold luster dust and vodka (vodka is best since the alcohol gives this really cool water beading effect since the alcohol is constantly trying to evaporate out) but for those who are opposed to alcohol in all forms, you can simply sprinkle the luster dust over the mirror glaze at the end.

An instant read thermometer is helpful since you don’t want scrambled eggs in your Pate Bombe.

and last AGAR POWDER for all you Veg Heads! 🙂

And last but don’t forget to bake yourself a sheet of chocolate cake for the discs!

½ Recipe of my Chocolate Buttermilk Cake will be enough – bake the entire batter into a 12″ X 18″ pan and this can be done a week ahead of time if you want to get all crazy efficient like I always do! Click here for more about Freezing Cake Layers!

All of the recipes below are worked out to yield 18 individual mousses or 1- 10″ Entremet

4.9 from 19 reviews
Mirror Glaze Recipe ~ Gelatin Version
  • White Chocolate Couverture 8 ounces (220g)
  • Sweetened Condensed Milk ½ cup (140g)
  • Granulated Sugar 1 cup (200g)
  • Corn Syrup ¾ cup (245g)
  • Water 7 tablespoons (100ml)
  • Water (yes 2 measures) ¼ cup (60ml)
  • Powdered Unflavored Gelatin 4 teaspoons (16g)
  1. Bloom gelatin in first measure (100ml) of cold water.
  2. Combine the corn syrup, second measure of water and sugar in a heavy bottom sauce pot and bring to a boil
  3. Add the bloomed gelatin and the condensed milk and whisk smooth
  4. Pour the entire hot mixture over the chocolate and whisk smooth
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cakes & pastries once it has cooled to 80 or 90°F
Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days.

The mirror glaze will stay shiny for a day or two. I find it gets more dull when I put it in the refrigerator.

The glaze itself (when on a cake or pastry) does not need to be refrigerated, however the determining factor for this is the filling of the cake- as you see here I have mousse bombes so they must be refrigerated.

You can glaze regular cakes that are coated with buttercream with this icing too, and you can also substitute any chocolate for the white. However you can only color the white version

You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator
4.9 from 19 reviews
Mirror Glaze Recipe ~ Vegetarian Version
  • White Chocolate Couverture 8 ounces (220g)
  • Sweetened Condensed Milk ½ cup (140g)
  • Granulated Sugar 1 cup (200g)
  • Corn Syrup ¾ cup (245g)
  • Cold Water 7 tablespoons (100ml)
  • HOT Water ½ cup (120ml)
  • Powdered Agar 4 teaspoons (16g)
  1. Bloom agar in the HOT water (120ml), let stand 5 minutes
  2. Combine the corn syrup, the other measure of COLD water (100ml) and the sugar in a heavy bottom sauce pot and get it warmed to at least 150°F add the bloomed agar and bring to a boil.
  3. Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
  4. Pour the entire hot mixture over the chocolate and whisk smooth
  5. Pour through a strainer into a clean container and color as you like.
  6. Pour over cakes & pastries once it has cooled to 80 or 90°F
Fresh made glaze can be stored in the refrigerator in a clean airtight container for up to 10 days.

The mirror glaze will stay shiny for a day or two. I find it gets more dull when I put it in the refrigerator.

The glaze itself (when on a cake or pastry) does not need to be refrigerated, however the determining factor for this is the filling of the cake- as you see here I have mousse bombes so they must be refrigerated.

You can glaze regular cakes that are coated with buttercream with this icing too, and you can also substitute any chocolate for the white. However you can only color the white version

You can reuse the excess glaze by scraping up the drippings and storing for up to 4 days in the refrigerator
4.9 from 19 reviews
Raspberry Gelee
  • Raspberry Puree 1 cup (240ml)
  • Water ¾ cup (180ml)
  • Corn Syrup ¾ cup (180ml)
  • Granulated Sugar ¾ cup (150g)
  • Agar Powder 1 teaspoon
  1. Combine the agar powder and the granulated sugar, set aside
  2. In a heavy bottom sauce pot combine the water, puree and corn syrup and heat to approximately 150°F
  3. Add the sugar - agar mixture and heat to boiling while stirring.
  4. Once it boils - let it rapid boil for about 3 minutes then pour into a 1/8 sheet pan lined with plastic wrap.
  5. Cool at room temperature or in the refrigerator until set, then cut into discs or shapes.
4.9 from 19 reviews
Chocolate Coffee Mousse
For those who want to use the traditional gelatin in this recipe as well, you will simply use the same quantity in powdered gelatin as listed her for agar.
However gelatin must be bloomed in COLD water and NOT BOILED. You will just melt it and add it to the pate bombe similarly as shown in the video. Click here for more about gelatin
  • Chocolate Couverture 56-72% 6 ounces (170g) (approx 1 cup chopped chocolate)
  • Heavy Cream 1½ cup (360ml)
  • Granulated Sugar 2 Tablespoons (28g)
  • Eggs large 2 (100g)
  • Instant Coffee 1 teaspoon
  • Agar Powder 2 teaspoons
  • Hot Water ½ cup (120ml)
  • Coffee Extract 1 teaspoon (5 ml)
  1. Melt the chocolate and keep warm
  2. Whip cream to medium soft peaks and reserve in the refrigerator
  3. Bloom the agar in the HOT water let stand for 5 minutes, then bring to a boil in a small sauce pan and let boil for 1 minute to activate.
  4. Prepare the pate bombe with the eggs, sugar and instant coffee. Whip over a double boiler until 170°F
  5. Add the melted hot agar and then add the chocolate
  6. Whip all smooth and cool to 80 or 90°F
  7. Add a little of the whipped cream to lighten, then fold in the rest of the whipped cream
  8. Pipe mousse immediately into molds
  9. Assemble the rest of the cake as shown in the video
Freezing tips from a faithful Gretchenator:

I froze 2 dozen chocolate mousse bombes, with your mirror glaze recipe, on July 2nd  (I made 6 dozen total for the 4th of July and froze 2 dozen to enjoy later), and I removed 4 of them from the freezer today, and the mirror glaze still looks perfect.  I was very careful to place them in a container without allowing them to touch, then I placed a paper towel on top of the container, and pressed the lid on top of the paper towel, forming a gasket.  I kept these in the back of the freezer, buried under other frozen products so repeated opening and closing of the freezer door would not cause any sweating or freezer burn.   After a month in cryogenic suspension, they look and taste fantastic, just like the day they were made.

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Buttercream Recipe

American Buttercream

Whoa! Stop the presses!

Many of you many be wondering what has gotten into me?

A buttercream recipe that is NOT my world famous Swiss Meringue Buttercream Recipe!?!?!

Here at Gretchen’s Bakery I get so many requests for variations on recipes that I have already shared.

One common request is for a buttercream recipe that can hold up in high heat and humid conditions AND one that does not have eggs in it.

Now, as we all know the Swiss Meringue Buttercream is made with egg whites to achieve that stiff, glossy, strong base.  I recently shared a Vegan version of that same Swiss style recipe with the magical Aquafaba bean water and vegan shortening! Yes- I said Bean Water! LOL

But there was still a void in my repertoire for an American Buttercream Recipe, or more commonly known as decorators icing.

Wilton has always been the leader in decorators icing, and their recipe is still #1 in an online search, which means the majority of the people are using that icing. (Or so it seems)

I have come up with a slight variation on the Wilton buttercream recipe, which uses butter and shortening and confectioners sugar and some heavy cream to help give it some fluffy volume.

I do use Sweetex which I feel is superior in the Hi Ratio shortening department, but it is very hard to come by.

There is another brand by CK Products and another viewer commented that it is very good, waaaaay better than Crisco and it is available on Amazon or Cake Decorating Stores.

Some of you may want to eliminate the shortening altogether and that would be fine to use all butter; just be aware that it will be slightly less stable to the heat and humid conditions we are trying to battle; not to mention super buttery which oddly some people are against?

This recipe is probably closer to the buttercream that many of you were familiar with as kids.

It doesn’t crust as much as those other decorator buttercreams do, but it will get a slight “dry-ness” to it that I think is suitable for most decorating applications.

It is a perfect frosting for cupcakes and tastes more like the icing you get from the local bakery, since this is a close rendition of the buttercream that was used in my bakery many moons ago!

The key to this buttercream is to whip it and whip it and whip it and whip it.

This will not only give it the lightness and airy-ness that is “Oh so good!” But it will also get it ultra white, since that is something we all seem to be on a mission to find too!

That being said, if you are using a hand mixer, you will not be able to achieve that same level of volume that the balloon whip attachment of the stand mixer and it’s sheer power can deliver. So you will want to cut back on the amount of heavy cream in the recipe by half. Try to whip it is fast as possible while mimicking the global rotation of the stand mixer this will help to give the best volume as possible when using a hand beater.

This recipe is perfect for art cakes, and carved cakes, and buttercream transfers.  Cupcakes and layer cakes and basically everything you think of! I was perfectly happy eating it straight out of the bowl! Woops!

So it is up to you to decide which recipe you prefer, the slightly more “adult version” buttercream such as my Swiss Meringue Buttercream or this all purpose – all pleasing American Style Buttercream Recipe!

4.9 from 13 reviews
Buttercream Recipe
Prep time
Total time
You can use a hand beater for this recipe
Be sure to have your butter and shortening at room temperature before mixing (Heavy Cream can remain cold)
I specify Domino Confectioners Sugar here- you can use any brand really- I just feel that the Domino 10X is the best and will not give a grittiness to the Buttercream like some other confectioner sugars do. So if you cannot get Domino brand, just sift it a couple times before adding it to the recipe, AND by the way, confectioner sugars can go "off" so be sure it is fresh.
I also specify Sweetex HiRatio shortening here, and I know that is a difficult item to find as well. Crisco (and other solid vegetable shortenings) can tend to leave a greasy mouth feel. I have been told that this is another good brand
Serves: 6 cups
  • Unsalted Butter 1½ Cups (3 sticks) (336g)
  • Hi Ratio Solid Vegetable Shortening 1½ Cups (336g)
  • Confectioners Sugar (Domino Brand 10X Sugar) 6 cups 720g)
  • Heavy Cream 6 Tablespoons (90ml)
  • Vanilla Extract 2 teaspoons
  • Butter Extract 1 teaspoon
  • Salt ¼ teaspoon
  1. Combine the butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
  2. Whip on medium to high speed for about 3 minutes.
  3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt. Mix well.
  4. Stop mixer and add the sifted confectioners sugar all at once.
  5. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  6. Scrape the bowl again and then while mixing on low speed slowly drizzle in the heavy cream.
  7. Increase speed to high and whip for another 5 minutes
  8. Add the flavor extracts and then you are done!
  9. The icing will gain volume almost to the top of a 6qt Kitchen Aid bowl and get very white. (*If you are using a hand beater, the volume will not get as high since the hand beaters cannot incorporate air as efficiently as the Kitchen Aid or stand mixers)
This recipe will store at room temperature in an airtight container for up to 3 days

Refrigerate for longer storage up to 4 weeks

Freeze for 6 months


4.9 from 13 reviews
Chocolate Buttercream Recipe
  1. Add melted COOLED chocolate to the buttercream recipe at the last stage of mixing
Adding chocolate to the buttercream will make it heavier, so it may be necessary to refrigerate whatever you are icing with chocolate buttercream not because it will go bad, but because it will have the tendency to droop

Refrigerate for up to 4 weeks

Freeze for 6 months
For more flavor variations click to see how to Create Your Own Buttercream Flavors

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Cream Cheese Buttercream Recipe


Finally a cream cheese buttercream recipe that tastes amazing AND is stable for piping decorations, icings cakes, icing cupcakes!

As I mention in the video below this may seem like “the long way around” and I will admit~ it is.

But where you end up is in Happy Town because this cream cheese buttercream is just unmatched!

I like the preparation of the two separate recipes of Swiss Buttercream and Cream Cheese Icing because~ I will say it again ~ stability and taste that is unmatched.

Combining the two together rather than just adding cream cheese to the end of the mixing of a Swiss Buttercream Recipe is way better.

But don’t take my word for it, just trust me on this one!

I have been using this recipe for my Red Velvet Cake and Red Velvet Cupcakes for over a decade now!

I can wage a bet that you will adopt this method too once you try it!

So….what are you waiting for !?

Go ahead! Try it!

5.0 from 1 reviews
Cream Cheese Buttercream Recipe
Serves: 12 cups
  1. Combine both recipes together, mix well
Store cream cheese buttercream (and cakes & pastries made with cream cheese buttercream) in the refrigerator.

Can be stored refrigerated for up to 10 days

You can leave out at room temperature before serving for up to 4 hours

You can also flavor this icing very easily with the same techniques as you would add to regular buttercream.

The #1 requested is “How to make this chocolate”

Well, just add 6 – 8ounces of melted Couverture Chocolate White or Dark to this recipe ~ HOWEVER I prefer to add it to the Buttercream portion FIRST (since it mixes in much nicer to buttercream versus cream cheese icing for some reason) and then fold the two recipes together.

Click here for some helpful tips on Creating Your Own Buttercream Flavors


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Irish ~ Italian Meringue Buttercream Recipe


What do you get when you cross and Italian with an Irishman?


Yes folks this is my recipe for Italian~Irish Cream Buttercream.

This is the very same recipe I am using for my Guinness Cupcakes and Irish Car Bomb Cheesecake.

Yes, you read that correctly……

But let’s focus for a moment! Stay with me!

We have to prepare this buttercream before you can even dream about wrapping your lips around those bad boys.

You can use this exact same addition of Irish Creme & Chocolate with the Swiss Buttercream & even the American Buttercream too!

Irish - Italian Meringue Buttercream Recipe
Serves: 8 cups
  • Egg Whites 7 large (210g)
  • Granulated Sugar 2 cups (400g)
  • Water 1cup (237ml)
  • Unsalted Butter 5 sticks (1lb 4oz) (566g)
  • Solid Vegetable Shortening 1 cup (226g)
  • Vanilla Extract 2 Tablespoons
  • Irish Cream Liquor ½ cup (120ml)
  • Chocolate Couverture ½ cup (85g)
  1. In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
  2. Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
  3. Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
  4. As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
  5. Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
  7. Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
  8. Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
  9. Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
  10. Add the vanilla extract
  11. Switch to the paddle attachment and add the Irish Cream and melted Chocolate and mix until smooth

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