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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!


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    ediecooks RE: javaandjazz Jan 14, 2012 10:18 AM

    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?

    1. TrishUntrapped RE: javaandjazz Jan 14, 2012 10:51 AM

      I use a traditional Red Velvet Cake boiled icing for my Whoopie Pie Filling. It's easily flavored too.


      1. paulj RE: javaandjazz Jan 14, 2012 11:37 AM

        How about pastry cream? That's the standard for cream puffs and other fine pastries. I don't know enough about whoopie pie filling.

        1 Reply
        1. re: paulj
          petitgateau RE: paulj Jan 14, 2012 12:25 PM

          The whoopie pie filling that I use has 2 cups marshmallow cream, 1/2 cup confectioner's sugar, butter ( 1 stick) and 1 1/2 teaspoons vanilla extract.

        2. javaandjazz RE: javaandjazz Jan 15, 2012 04:04 AM

          Instead of using crisco do you think I could use solid coconut oil?

          1. roxlet RE: javaandjazz Jan 15, 2012 05:08 AM

            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.

            Flour Frosting

            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.

            2 Replies
            1. re: roxlet
              TrishUntrapped RE: roxlet Jan 15, 2012 05:12 AM

              Roxlet, your recipe is very similar to the one I linked to as well, a traditional boiled icing that is good for cakes and whoopie pies.

              1. re: roxlet
                javaandjazz RE: roxlet Jan 15, 2012 05:52 AM


              2. drongo RE: javaandjazz Jan 15, 2012 05:23 AM

                FWIW, there are a lot of copycat Twinkie filling recipes on the web. E.g....

                1. javaandjazz RE: javaandjazz Jan 15, 2012 05:58 AM

                  Have any of you used marshmallow fluff as one of the filling ingredients. I see many recipes online use that as one of ingredients. Just wondering how that tastes since I am not a fan of it.

                  3 Replies
                  1. re: javaandjazz
                    roxlet RE: javaandjazz Jan 15, 2012 06:05 AM

                    I've used marshmallow fluff as an ingredient in a whoopie pie filling, and it was fine, but quite sweet. I made the whoopie pies for a bake sale, and the kids loved them...

                    1. re: roxlet
                      javaandjazz RE: roxlet Jan 15, 2012 06:08 AM


                      1. re: javaandjazz
                        TrishUntrapped RE: javaandjazz Jan 15, 2012 06:53 AM

                        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.


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