Aimee SeaveyHomemade whoopie pies — ready to eat!
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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.
I’ve never tried 7 minute frosting as a filling but have used vanilla butter cream
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!
This is the filling recipe I use. This is the old-fashion recipe.
•3 tablespoons all-purpose flour
•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.
Thanks for sharing this, Janet! It sounds delicious!
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!!!
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 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.
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.
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.
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