Desserts
Homemade Whoopie Pies with Marshmallow Fluff
We love this classic New England recipe for homemade whoopie pies with Marshmallow Fluff. Soft chocolate cookies never had it so good.
By Aimee Tucker|Mar 05 2020|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
i can’t eat FLUFF. Has anyone ever made Whoopie pies with 7 minute frosting? (it usually goes on Coconut Layer Cakes.) i would appreciate any advice.
CATHERINE
I’ve never tried 7 minute frosting as a filling but have used vanilla butter cream
This is the filling recipe I use. This is the old-fashion recipe.
•3 tablespoons all-purpose flour
•Dash salt
•1 cup 2% milk
•3/4 cup shortening
•1-1/2 cups confectioners’ sugar
•2 teaspoons vanilla extract
In a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.
• In a small bowl, cream the shortening, sugar and vanilla until light and fluffy. Add milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator.
Janet — thank you for posting this recipe. I am new to whoopie pie making, but this is the recipe my Mom used to frost her Red Velvet Cake and it would be awesome on whoopie pies! How about Red Velvet Whoopie pies!!!
Hi Catherine, I think the 7 minute frosting would make wounderful whoopie pie filling! It’s funny because my mom made a chocolate cake with 7 minute frostong last year and I told my my husbant this same thing!
Hey, Yankee! Could you guys include wheat and gluten free alternatives in your recipes?
Hi Stacy! Unfortunately, my test kitchen isn’t robust enough right now to handle good-tasting GF modifications, but it looks like The Kitchn has a great GF Whoopie Pie recipe for you to try! http://www.thekitchn.com/glutenfree-chocolate-whoopie-p-121325
Thanks for sharing this, Janet! It sounds delicious!
i make my filling with whpped eggwhites and butter crisco and confectionary sugar- never froze them – wondering if I can? – I started making these cookies as a young teen 50 years ago – they are a big favorite as gifts for family and friends. I rarely share my recipe as i have perfected it over years.
Amiee- I think you are related to me – my grandmother’s mother was a Seavey I believe -I know that name was in our family- they lived in Dexter – I grew up in sangerville and I live now in North west for 38 years now.
I am so happy that you acknowledged the PA Amish as the originators of whoopie pies. I live in central PA and frequent the Amish farm markets where Amish woman still use the Whoopie Pie recipe that their ancesters used. Our family has owned and summered at our very rustic camp in central Maine for over 70 years. When we are in Maine and there is a Whoopie Pie festival in a nearby town, we love to attend. Over the years we have had some very spirited conversations about the origins of the pie! Nevertheless, both states do a fabulous job baking them! And tho I am “from away”, my heart is always wishing to be in beautiful Maine.
Thanks for the link!
Maybe Yankee could work on the occasional GF recipe? Or have someone, if you’re not able to, create them for Yankee and it’s GF readers? There are so many people out there that can’t have the wheat and gluten based fun stuff, like cakes and pies and breads and cider donuts, like many people can. Just a thought.
For my whoopie pies, I use for a filling the creamy white frosting on the back of the old Shaws Market powdered sugar bag. The recipe is no longer on the new bags. It is the old style sweet and fluffy filling I grew up with
1 c. shortening
1 1/2t vanilla
1/2 t lemon, orange, or almond extract. (I like orange, it hides the shortening taste better)
4 1/2 c sifted powdered sugar
3-6 T milk
Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds. This is where you add any food coloring.
Slowly add 1/2 of powdered sugar, beating well.
Add 1/2 of milk. Gradually beat in remaining sugar. Beat in enough remaining milk to make a med. thick spreading consistency.
I use a pastry bag to make a swirly circle on one side of a whoopie pie. Cover and enjoy.
Just to let you know – I accidentally clicked on the rating stars, not expecting to have it register, but it did, and recorded only two stars. Grr! My apologies, I tried to fix it but apparently there’s no way to alter it that I can tell.
Thanks everyone although I now have to live in Texas,my son who recently returned to Maine to live asked me to make him whoopie pies before he left. His favorite, chocolate with peanut butter filling.
I had lost my mothers recipe but found it at Yankee. Thank you so much for helping to keep Maine in my heart
This is the recipe for filling that my grandma used to make. We called them Gobs in western Pennsylvania.
this is the BEST!!
i have a great recipe for total scratch Whoopie pies, here’s my filling recipe.
2 egg whites unbeaten
2 teaspoons vanilla
4 tablespoons flour
2 tablespoons milk
1 1/2 cups Crisco
Beat with mixer
Slowly adding 1 box 10 x sugar
= 3 1/2 to 3 3/4 cups
I like to also add Almond extract to mine. You can also add more vanilla to your taste
Just make sure you mix until nice and creamy.
Someone also asked about Red Velvet Whoopie pies yes people do make them
Janet, now that’s the filling I make and grew up with.
A cream cheese frosting works very well! especially with pumpkin whoopie pies
I make red velvet WP’s and I fill them with cream cheese frosting I also use the same filling with chocolate
Whoopie ;pies I just don’t care for eating shortening I do combine it with butter and use it in pie crust I have a whoopie pie pan and my grandkids just love the pies.
Whoopie Filling the best
Beat 4 egg whites till stiff fold in some ( 5 cups Conf.) Sugar about a cup, Cream in1 cup Crisco, add remaining conf sugar. Add 1/2 tsp salt +Vanilla
That is the correct filling that grew up on
When my children were young I made whoopie pies with butter in the filling. Even though you used yellow butter, the filling came out white as can be. I don’t remember all the ingredients but they were very rich and tasted scrumptious!
My recipe is for the creme filling like inside the Hostess snack cakes and is very similar to yours:
French Creme Filling (Bunny Cake Frosting)
1 cup milk!
4 T. flour
2 t. vanilla
1 cup white Crisco
1 cup white sugar
* I even add a teaspoon or two of almond extract.
Combine milk and flour. Cook, stirring, over low heat until thick and smooth. Add vanilla and cool.
Beat shortening and sugar until you can feel no granules, 15 to 20 minutes. Combine milk mixture with shortening mixture and beat at least 10 minutes. Makes enough filling for 60 cupcakes.
What do you use to make the cake part? Just plain cake batter?
Hi Shavonne. A link to the full recipe (both cakes and filling) is at the bottom of the post. Thanks!
This is the filling recipe that I have used for years. It was originally a filling for devil dogs, another chocolate cake treat.
I make the filling with Fluff, shortening, conf. sugar and vanilla. I have had others filled with various recipes but have found this to be the lightest and fluffiest. BTW a lot of the other recipes are actually for making fluff in the beginning and then all the rest. They are best eaten the day they are made and had sustained my daughter’s sports teams for over 8 yrs. (I made and brought them to every home game!) They are really great as well right out of the freezer!
Hpow old-fashion can it be with 2% milk?
Hi S. You’re welcome to use whole milk if you like. 🙂
Jan Leddy, this is the same recipe I have been using for many years, it was passed on to me by my Mom. I feel it is the best one I have ever eaten. Thanks for sharing it…
Not anywhere near as good as mine. Old family recipe everyone who has tried them has told me they beat Labadies hands down and I tend to agree.
Oh for pete’s sake.
Jeezum Crow.
so Vicki, what is your “old family recipe” for whoopie pies & filling?
Did she ever share? I could not fine Vicki’s recipe☹️
Does the icing need to be refrigerated:
Hi Chrystal. Because of the butter, it would be good to refrigerate the icing if you’re not using it immediately, but let it come back to room temperature before spreading. Thanks!
Thank you ladies for sharing your recipes on the whoopee pies and the fillings. It’ll certainly become of use to all this exciting baking I plan to do for the holidays.
1/2 cup shortening, 2 egg whites, 2 cups confectionary sugar, 1 tsp. vanilla, pinch of salt. Beat until soft peaks form. Simple, old fashioned and the best whoopie pie filling you can make.
I would only use pasteurized egg whites due to the risk of salmonella!!!
Instead of the cream filling, I put ice cream in the middle. The grandkids love it, as well as the adults.
I was raised on these pies back in 1934. My mother made the filling with the fluff. I also made them for my children but I don’t remember what I put in it to make is spread. This is why I looked it up on the computer. Hope some one remembers it. They were so good. Want to teach my greatdaughter how to make them again’ Thanks
Has anyone tried this with a peanut butter cookie? Fluffernutter Whoopie!
Wow! So, you must be ready to share your recipe, hmmm?
https://newengland.com/today/food/desserts/whoopie-pies/homemade-whoopie-pies-3/
We called these black moons, from the Methuen MA area. I have my grandmother’s recipe, very similar. I’m nostalgic for them now!