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Need a fluffy creamy filling - something junky like you'd find in a twinkie!

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What would that be? Nothing buttercream-y or marshmallow-y exactly.

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  1. You might want to try the cooked flour frosting recipe, though it does have a high butter content it whips up very fluffy, is just about the best vanilla frosting out there and I can see it working very well as a filing a la twinkies:

    http://chowhound.chow.com/topics/760095

    Here's a link to another home cooking thread listing copycat twinkies filling recipe links:

    http://chowhound.chow.com/topics/8282...

    If these links don't give you what you're looking for, there's always google. Filling recipes for copycat twinkiesseem to fall into two different camps: those made with marshmallow fluff, and those made with crisco hydrogenated shortening. I think the crisco shortening recipes come closest to replicating the classic twinkies filling, and may best meet your requirement.

    Good luck.

    3 Replies
    1. re: janniecooks

      The cooked flour frosting is what I was going to say, too.
      You could just eat that stuff with a spoon.

      1. re: janniecooks

        Add me to the list recommending the cooked flour frosting for a filling!

        1. re: janniecooks

          Yes, you beat me to it! When I make the epicurious double chocolate cake and frost it with the cooked flour frosting, a slice of that is like an elevated Devil Dog.

        2. I would just whip some heavy whipping cream, with sugar and vanilla added (or Bavarian cream if you can find it) until it's a bit thicker than whipped cream. Just keep whipping until you get the consistancy you want.

          1 Reply
          1. re: schrutefarms

            but that's...butter.

          2. You could make a Bavarian Cream (Crème Bavaroise) you may want in increase the Gelatine slightly to get a "spongier" set.
            Not really junky at all but i think it would give you the texture that you are looking for.

            1. Put me in the cooked flour frosting camp. Or you could look up Rose Levy Berenbaum's stabilized whipped cream recipe.

              2 Replies
              1. re: sandylc

                My daughter uses Rose Levy's stabilized whipped cream and adds a touch of brandy.

                1. re: HillJ

                  Years ago, Bon Apetit had a strawberry basket cake on their cover in spring. It had a whipped cream- creme fraiche frosting that was so good. And I'm pretty sure it was easy to make. I still have that issue but I'm away from home so...betcha you could search their site. Strawberry basket cake. It was pretty, too.

              2. Reddi-Wip

                1 Reply
                1. re: ipsedixit

                  Better yet Cool Whip, then it may even have the shelf life of a Twinkie ;-)

                2. This is actually the filling I make when I make homemade twinkies. I swear it always turns out. I do add some salt, I just think something this sweet benefits from some salt.

                  http://www.marthastewartweddings.com/...

                  Now that being said, the cooked flour recipe is by far the best frosting out there. I am 44 and remember my mom making it as long as I can remember. I do feel though that the meringue butter cream link I gave you is closer to a twinkie filling.

                  1. I loved the filling in Shauna Sever’s Twinkie Bundt Cake:

                    http://www.theculinaryenthusiast.com/...

                    I put this filling into another cake recipe, however, so I can't comment on Sever's cake recipe. When I make this filling next, I am going to put it into the Smitten Kitchen yellow cake. It bugs me that Shauna Sever doesn't give weight measurements for her cake ingredients. Guess I'm spoiled by the excellent baking books, like Joanne Chang's, that give measurements.

                    4 Replies
                    1. re: soccermom13

                      I love Flour, too. One irritation is that a lot of her cake recipes are off on how many they make. One or more cake recipes have way too much batter for two layers, it needs needs three. The muffin recipes say 12 but make 24.

                      Plus, the baking times are too long for non convection ovens. I have to cut them all way down. It is a book that benefits from being a baker already.

                      1. re: Becca Porter

                        Good to know, Becca. I am obsessive about checking baked goods W-A-A-A-A-Y before any author says they'll be done bc my oven bakes a bit fast, but I was unaware of the "excess batter" issue in Chang's book. I am printing off your post to put in the book. I am making her Peanut Butter Cookies next; hope they are good. I LOVE the CI pb cookies, so I hope Chang's measure up.
                        Thanks!

                        1. re: soccermom13

                          Try the lime/cornmeal cookies in Flour. They're fantastic.

                          1. re: roxlet

                            Yes! I loved those. The recipes are all outstanding.