Last week we featured an updated version of our Whoopie Pie recipe, and promised an alternative version of the marshmallow filling in this week’s Tasteful Tuesday post.
The big change in this recipe is the substitution of butter for shortening. Since this isn’t a standard buttercream recipe – because of the addition of Marshmallow Fluff – the structure of the filling doesn’t necessarily need to be reinforced with shortening. Butter will also help make the filling a bit more rich and creamy, as is the nature of butter. So if you would like to give this version of whoopie pie filling a go, keep reading for the rest of the ingredients, measurements and instructions; if not, we still highly recommend our initial filling recipe.
What You’ll Need:
- 1/2 cup unsalted butter, softened
- 1¼ cups confectioners sugar
- 2 cups Marshmallow Fluff
- 1½ teaspoons pure vanilla extract
- Whoopie Pie cakes, cooled completely
Directions:
- In a medium bowl, beat butter, sugar, and Marshmallow Fluff. Stir in vanilla extract until well blended.
- Spread the flat side of one Whoopie Pie cake with a generous amount of filling. Top with another cake, then repeat until all are filled.
What You’ll Need:
What You’ll Need:
