Does anyone have a good homemade twinkie filling or whoopie pie filling recipe?
- javaandjazz Jan 14, 2012 08:45 AM
I just finished up making the King Arthur Flour twinkie recipe and the filling is not that great. Does anyone have a better filling recipe....I guess it's similar to a whoopie pie filling. Thanks!
I was going to suggest that exact recipe!
what about a basic buttercream, which to me tastes like the inside of an oreo? butter, powdered sugar, a little milk or water to get the consistency you prefer, and vanilla?
When I make this flour frosting with chocolate cake, everyone says it's like the best devil dog they ever had. I think the devil dog and twinkie fillings are about the same.
1/4 cup flour
1 cup sugar
1 cup milk
1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it)
1 tsp vanilla
pinch of salt
1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking occasionally (I had to whisk constantly or else it started to stick and clump at the bottom) until the mixture has thickened into a paste and slightly bubbly at edges (You probably don't want it boiling because we all know how boiled milk tastes..)
2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.
3. Add the vanilla and continue mixing until combined.
FWIW, there are a lot of copycat Twinkie filling recipes on the web. E.g....
Back in the day, the marshmallow fluff whoopie pie filling was the rage. Hated it then, even as a kid I thought it was too sweet, but it has its fans.
If you are willing to keep the cakes refrigerated you may want to consider Diplomat Cream, a combination of pastry cream and whipped cream. I often use Diplomat Cream in Eclairs.