Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 13, 2008 12:34 PM

Whoopie Pies????

I'll admit I'm a much better cook than a baker. I am going to bake whoopie pies but have questions. First, most of the recipes call for buttermilk, do I have to use it? If I don't, do I have to add baking powder in addition to the baking soda? As for the filling, recipes really differ. Some call for shortening, butter, corn syrup, marshmallow fluff, milk, I prefer not use shortening. What's going to give a creamy yet not overly sweet filling? BTW, I live at 7200 feet above sea level, how do I need to change the recipe? (Probably why I don't bake much, lol) Much thanks!!!!

  1. Click to Upload a photo (10 MB limit)
  1. j: A substitute for buttermilk is 1 Tablespoon of white vinegar or lemon juice to I cup less 1 Tablespoon of milk. Stir and let it sit for 5 minutes and proceed with your recipe. It curdles up and sours the milk. I think it's the acid you're looking for. I would use the faux buttermilk thinking it's a safer bet than using plain milk and playing around with baking powder. I can't help you on the baking times for high altitdes, sorry, although there must be an on-line conversion table for high altitude baking.

    I thought I could find Marcia Adams' whoopie pie recipe on line and check out her filling ingredients, but although I printed it off not three months ago, I can't find it on-line anywhere now. I only used her cookie recipe and made ice cream sandwiches for a party.

    I've never heard of whoopie pies with marshmallow fluff. That might be a nod to modern convenience. The PA Dutch versions I've seen are pretty much shortening and powdered sugar, milk, and maybe a dash of vanilla.

    You certainly could sub butter for the shortening, but it's still going to be sweet and heavy. I wonder if you use half butter/half cream cheese? Or half butter/half whipped cream cheese?

    I don't know what the occasion is for these cookies (home consumption or take-away), but there are a few recipes on-line for pumpkin whoopie pies that seem season appropriate. Maybe the chocolate cookie with a pumpkin filling?

    Best of luck!

    3 Replies
    1. re: nemo

      Here's my family's tried and true recipe with no buttermilk and fluff in the filling

      Mimi's Whoopie Pies

      1/2 cup shortening (your choice Crisco or butter or a blend)
      1 cup sugar (brown is fine too)
      1 egg
      1 cup milk
      1 teaspoon vanilla
      2 cups flour
      12 cup cocoa
      1/2 teaspoon salt
      1/2 teaspoon baking powder
      1 1/2 teaspoon baking soda

      Cream the shortening and sugar. Add egg, milk, vanilla and mix until incorporated. Sift dry ingredients and add to wet.

      Drop by very rounded teaspoonful onto ungreased baking sheet. Bake for 5-7 minutes in 425 degree oven. Tops should be springy to touch.


      1 stick butter, softened
      1 cup marshmallow fluff
      1 teaspoon vanilla
      1 cup confectioners sugar.

      Beat until fluffy. Put together the pies and dust with confectioners sugar if you wish.

      Get ready for the ooo's and ahh's. These will bring you fame and glory!

        1. re: jcattles

          oops. Even with proof reading I missed that. Yes, 1/2 cup cooca.

    2. I used to make the whoopie pies on and liked them, until I had real whoopie pies in Amish country. They were much better and used shortening. I tried it with shortening and liked it better--softer, cakier. I can't remember which recipe it was I tried but I found it googling Amish whoopie pies. It didn't have buttermilk or fluff.

      1. This recipe for whoopie pies might be perfect for you. It is a Pennysylvania Dutch recipe. No buttermilk, no fluff, and it is easy.

        The only thing I don't know is high altitude adjustments.

        1. Ok I made them with butter, no shortening. I added a little extra cocoa. I made the filling with fluff and butter. I just don't like powdered sugar based frostings, so I dumped it and made a 7 minute frosting instead. The cookies are fluffy and pretty, but not very chocolately. The 7 min. frosting was pretty tasty, all it needs is to be enrobed in ganache!! All in all, not a bad first try, but I will definelty tweak the next recipe.

          2 Replies
          1. re: jcattles

            FWIW, I have found that the cakes are generally not real sweet in order to compensate for the very sweet filling. The one with confectioner's sugar really does make the whoopie pie taste better.

            1. re: petitgateau

              I may try it next time. We just don't eat a whole lot of sweets, so even a little goes a long way for us. Thanks for the tip though.

          2. I just close my eyes and have an Oreo cookie instead. :-)

            5 Replies
            1. re: ipsedixit

              I grew up in PA Dutch country... the thought of Marshmallow Fluff as the filling makes me weep. Granted knowing that the filling is a great deal of Crisco makes me cringe...but it tastes so good I am smiling as I do so!

              1. re: tapas gal

                Weep? Really? I think of Whoopie Pies as equally PA Dutch and Massachusetts/Maine thing... Fluff indicating the new England version.

                Around here we're perfectly proud of Fluff, a local, war-time invention (see details on the upcoming Fluff Fest

                And anyway, Fluff is basically Italian meringue (egg whites, sugar, corn syrup, vanilla), so pretty innocent as processed foods go.

                1. re: poundcake


                  While I am a fan of the fluffernutter, I don't like fluff in whoopie pies. When I was a kid, I remember one event (a Girl Scout Troop reception) and about six of us brought whoopie pies to it for some unknown reason... Anyway, someone's batch had fluff in the filling, and one scout bit into one and word soon spread and no one touched that plate of whoopie pies....

                  It was like a pox had been placed upon them...

                  That's how reviled whoopie pies with fluff were regarded in my Massachusetts hometown.

                  P.S. Didn't someone in the Bay State try to ban fluffernutters? That's just nuts.

                  1. re: poundcake

                    Yep...weep! I cannot speak for Mass/Maine and you are entirely within your right to defend your fluff version... but in PA Fluff is an NO NO!

                    BTW - I definitely have no problem with Fluff ... I grew up eating it on Graham Crackers! It just doesn't belong in a Whoppie Pie IMHO.

                    1. re: tapas gal

                      Well said Poundcake! Let's hear it for Somerville, birthplace of Fluff, which by the way, is currently for sale on the shelves of the la dee da food court at Selfridge's in London. Wondering if those who are dismissing the fluff filling have ever tried it. I don't find that it stands out as an ingredient, but merely contributes to the creamy,rich, smooth and yes, sweet filling.

                      I must admit however, that since discovering Axalady's Red Velvet cake frosting I've been considering giving it a try in the middle of my next batch of pies. It's a wonder!