WHOPPIE PIE FILLING RECIPES

Name: Whoopie Pie Filling
Yield: Makes 3 3/4 cups
Ingredients: 1 cup (2 sticks) unsalted butter, preferably organic, room temperature; 2 cups sifted confectioners' sugar; 1 jar (7 1/2 ounces) marshmallow Fluff; 2 teaspoons pure vanilla extract, preferably organic

WHOOPIE PIE FILLING | MARTHA STEWART

Whoopie Pie Filling | Martha Stewart image

This delicious whoopie pie filling is courtesy of Cranberry Island Kitchens.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Yield Makes 3 3/4 cups

Number Of Ingredients 4

Ingredients

1 cup (2 sticks) unsalted butter, preferably organic, room temperature
2 cups sifted confectioners' sugar
1 jar (7 1/2 ounces) marshmallow Fluff
2 teaspoons pure vanilla extract, preferably organic

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

OLD-FASHIONED WHOOPIE PIES RECIPE: HOW TO MAKE IT

Old-Fashioned Whoopie Pies Recipe: How to Make It image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 33g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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