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Fluffy, puffy whoopie pies

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I've been making whoopie pies for as long as I can remember but have yet to figure out why they sometimes puff into lovely half moon shapes and other times, they're nearly as flat as pancakes. I prefer the esthetics of the puffy pie and just wondered if anyone has a clue. Thought refrigerating the batter would reduce spreading and flattening but I haven't found that to be the case. Is it a function of mixing the batter until just blended as with some other baked goods? Any other ideas? Thanks.

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  1. Do you always beat the butter and sugar until their fluffy? That would make a difference. I use this recipe and they're fluffy.

    http://www.epicurious.com/recipes/foo...

    The best whoopie pies I've had are made with shortening but the Gourmet one is pretty good.