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Tell me about whoopie pie filling

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Specifically, what is the traditional, Pennsylvania Dutch style whoopie pie filling? I live on the West Coast and never heard of these little gems until recently. I'm curious what the old-fashioned whoopie pie filling is supposed to be like. I've seen plenty of recipes involving fluff and though I love the stuff, I am having a hard time believing that these treats originated using fluff. Is the filling supposed to be like a frosting? Is it creamy, gooey, sticky or stiff?

Thanks in advance for any help!

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  1. As a whoopie pie lover from New England, I googled your request about the history of whoopie pies. It seems nobody really knows whether they began in New England, maybe Maine, or were simply introduced by immigrating Pennsylvania Dutch. I prefer a filling made with Marshmallow Fluff (which has been around since about 1917). Locally we can usually find Steve's Whoopie Pies and my husband prefers chocolate with peanut butter filling. They come in all sorts of flavors now. My mother used to make them in the 60s with Fluff in the filling recipe. One of my favorite homemade versions is a zucchini whoopie pie with a cream cheese frosting in the middle. I found this recipe in a 4-H cookbook published about 10 years ago.
    If the first whoopie pies didn't contain fluff, I think the addition is an improvement. You can plan a good trip to Maine in search of lobster rolls and whoopie pies.

    1. Whoopies were my brother's favorite when we were growing up in southern Pennsylvania and I remember the filling being very light and fluffy but I don't recall any vague taste of marshmallow at all. The old fashioned red velvet cake icing, made with a small amount of flour (doesn't affect the taste), boiled milk,butter, vanilla, sugar etc. seems to be the closest to my memory. My mum has a recipe for it and she uses it still, sometimes she even flavors it with peanut butter! Yes, it tastes really good, especially on chocolate cupcakes!

      1. I just tried one made fresh (after about a 20 year self ban) and it was sicking sweet.
        Pure sugar, guaranteed to rot your teeth.
        Not sure what's all in there, but I sure don't want another one.

        1. muimi: you might be interested in this old thread.


          1. When I made Red Velvet Cupcakes recently I noticed the frosting I used tasted exactly like the filling in Whoopie Pies that I ate growing up (in New England).

            Not surprisingly the recipe is a boiled white icing.

            The result is something that tastes like a cross between whipped cream and buttercream.

            The link below will take you to my Red Velvet thread... It has the icing recipe as well and also a couple pics.


            1. The filling I'm used to is Crisco based. This recipe for Whoopie Pie cupcakes is very good. Some of the reviewers used butter instead of Crisco. http://www.recipezaar.com/Whoopie-Pie...

              1 Reply
              1. re: chowmel

                Chowmel, your Whoopie Pie filling recipe is very similar to the one I linked to, which I am reprinting below. Key note: Cover the warm flour/ milk mixture tightly with wax paper to avoid forming a skin.

                Traditional Red Velvet Icing (Great for Whoopie Pies too)

                2 tablespoons all purpose flour
                1 cup whole milk
                1 cup unsalted butter (softened at room temp.)
                1 cup confectioners' sugar
                1 teaspoon vanilla extract


                1. Over medium heat, cook the flour and milk until it comes to a low boil and thickens. Remove from heat, place in a bowl and cover with wax paper, pressing so the paper covers the entire surface. Let cool until the mixture reaches room temperature, approximately 30 minutes. (Can speed this up by refrigerating until it reaches room temp.)

                2. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the cooled flour mixture. Chill for 10 to 15 minutes if necessary to firm, otherwise can be used immediately.

                Note: The temperature is important for the milk/flour mixture. It needs to be room temp or cool, not hot, when mixing it into the butter. I made the frosting while the cupcakes were cooking. It took about a half hour before the flour/milk mixture had cooled sufficiently. You can speed it up if you want by chilling in fridge. Just make sure to keep it covered with the wax paper.