[Homemade] Oatmeal Cream Pies w/ Butter Cream frosting

Ingredients

¾ cup butter, softened
2 large eggs
1 package spice cake mix
1 cup quick-cooking oats

Directions

Beat butter and eggs until blended. Beat in cake mix and oats. Refrigerate covered for 2 hours or until firm enough to roll. Preheat oven to 350°F. On a well-floured surface, roll half of dough to ¼ inch thickness. Cut with a floured 2 ½ inch round cookie cutter. Place 1 inch apart on parchment lined baking sheets. Bake until set (8-10 minutes). Remove from pans to wire racks to cool completely. Repeat with remaining dough. Spread frosting on bottoms of half of the cookies and cover with the other half.

Butter-Cream Frosting

Ingredients

1 cup unsalted butter, softened
3 ½ to 4 cups powdered sugar
1 tsp vanilla extract
1 to 2 Tbsp heavy cream

Directions

Gather your ingredients: Set butter out 30-60 minutes before mixing so it has time to soften (or microwave, carefully). If you see any big clumps in your powdered sugar, sift it into a bowl so it will mix more smoothly. In the bowl of an electric mixer with a paddle attachment, beat the butter on medium speed for a couple minutes until smooth. Turn the mixer to low and slowly add in the first 3 cups of sugar. Once incorporated, increase speed to medium-low and mix until combined. With the mixer back on low, add the vanilla and cream and mix until combined. Once everything is incorporated, mix on medium until smooth and creamy. Decrease the speed of the mixer and add the remaining ½ to 1 cup of sugar until the buttercream is as firm as you want it for your recipe. Turn the mixer back up and whip again until fluffy.