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Whoopie Pie Filling Recipe


Makes: About 2 1/2 cups of filling, enough to fill 12 whoopie pies.
Skill Level: None

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Step 1

In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow crème and vanilla; blend well. Use immediately to fill whoopie pies or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using.

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6 tablespoons butter, softened

1 1/2 cups confectioners' sugar (, sifted)

1/8 teaspoon salt

1 jar (about 7 ounces) marshmallow creme

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Whoopie Pie Filling is rated 3.4 out of 5 by 7.
Rated 1 out of 5 by from not at all worth it After burning up 3 stand mixers and 2 hand held mixers, the icing is a total waste of time. even when i finally got a mixer to not burn up on me, following the instructions to the T, the icing was still a thick sticky mess. I should have not tried this at all and stayed with buttercream icing to fill my pies with. This was the most expensive icing i have ever made and was a total loss
Date published: 2016-12-28
Rated 4 out of 5 by from I Had to change the recipe :( The first time i tried this recipe I found it very similar to store bought frosting and i find those very sweet . So i change it to create a better taste, to this recipe i added cream cheese, you can add as much as you like i used a whole bar , and i reduced the amount of sugar to my taste. I ended up with an amazing filling and to this day I always get asked to bring a chocolate cake with this filling!
Date published: 2015-11-27
Rated 2 out of 5 by from I Live in the southeastern Pennsylvania area where the Amish whoopie pies are the gold standard. This filling is not the Pennsylvania Dutch whoopie pie. Amish whoppie pies have an airy, whipped and not sticky filling more along the lines of a whipped buttercream with a medium consistency. If this is the type of filling you are accustomed to, then this recipe will disappoint. The good, the filling is tasty and very easy to make.
Date published: 2013-07-14
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