Recipes

[IamMrsG]

@RedTop  Here is the filling I suggested for your next chocolate layer cake. If you search the Internet there are many recipes that call for Marshmallow Creme as the base.  

   I started a new thread to prevent hijacking House_cat's Perfect Chocolate Cake thread. 

Twinkie Filling

1 cup milk
5 Tablespoons flour
1 cup sugar
½ teaspoon salt
½ cup Crisco shortening
½ cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract

Mix flour with milk, stirring to eliminate lumps. Bring to a boil and cook until thick. Cool. Beat until somewhat fluffy—it won’t get very fluffy. Then, one at a time, add the sugar, salt, Crisco, butter, vanilla and almond extracts, beating well after each addition.

Refrigerate for at least one day, to develop flavor.

Or, here is another version:

 Creamy White Filling for Maida Heatter’s Whoopies

1/3 cup plus 3 Tablespoons sifted all-purpose flour
1 ½ cups milk
3/4 pound (3 sticks) unsalted butter
generous pinch of salt
1 ½ teaspoons vanilla extract
3 3/4 cups sifted confectioners’ sugar

Place the flour in a 1-quart saucepan. Add the milk gradually, stirring with a rubber spatula. If the mixture is not smooth, strain it before cooking.

Place it over moderate heat. Cook, stirring and scraping the bottom constantly with a rubber spatula, until the mixture becomes very thick and bubbles slightly. Simmer, stirring, for about 2 minutes. If necessary, beat with a small wire whisk to make the mixture smooth.

Stir in 1 Tablespoon of the butter and set the mixture aside to cool to room temperature – stir it occasionally while it is cooling.

Place the remaining butter in the large bowl of an electric mixer and beat until it is slightly softened. Add the salt, vanilla and sugar (gradually) and beat well for about 2 minutes, scraping the bowl as necessary with a rubber spatula. Gradually, 1 large spoonful at a time, add the cooled flour and milk mixture. Then beat at high speed for a minute or two until the filling is smooth, light, and fluffy. 

[IamMrsG]

1/3 cup plus 3 Tablespoons sifted all-purpose flour
1 ½ cups milk
3/4 pound (3 sticks) unsalted butter
generous pinch of salt
1 ½ teaspoons vanilla extract
3 3/4 cups sifted confectioners’ sugar

Place the flour in a 1-quart saucepan. Add the milk gradually, stirring with a rubber spatula. If the mixture is not smooth, strain it before cooking.

Place it over moderate heat. Cook, stirring and scraping the bottom constantly with a rubber spatula, until the mixture becomes very thick and bubbles slightly. Simmer, stirring, for about 2 minutes. If necessary, beat with a small wire whisk to make the mixture smooth.

Stir in 1 Tablespoon of the butter and set the mixture aside to cool to room temperature – stir it occasionally while it is cooling.

Place the remaining butter in the large bowl of an electric mixer and beat until it is slightly softened. Add the salt, vanilla and sugar (gradually) and beat well for about 2 minutes, scraping the bowl as necessary with a rubber spatula. Gradually, 1 large spoonful at a time, add the cooled flour and milk mixture. Then beat at high speed for a minute or two until the filling is smooth, light, and fluffy. 

[RedTop]

Thank you very much!