marilynpeight
This is so far my favorite Whoopie Pie Frosting. It is light and airy, without being overly sweet and doesn’t have an overwhelming taste of shortening. Try this Frosting with my Amish Chocolate Whoopie Pies (if using this frosting for the 3 dozen Chocolate Whoopie Pies be sure to double the frosting!) or with Amish Pumpkin Whoopie Pies!
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Amish whoopie pie frosting
Ingredients
- 2 pasteurized egg whites *see note
- 4 tablespoons heat treated flour *see note below
- 2 tablespoons whole milk
- 1/2 cup softened butter
- 1 cup shortening Crisco
- 2 teaspoons vanilla extract
- 3 1/2 cups confectioner's sugar sifted
Instructions
- Beat the egg whites with a hand mixer until stiff peaks form. Add the heat treated flour (*see below for tips on heat treating the flour) and milk, then mix again until smooth. Add the shortening, softened butter and vanilla, then mix until well combined.
- Add sifted confectioner's sugar (one cup at a time), mixing well after each addition. Add the last 1/2 cup of confectioner's sugar, then continue mixing on med-high speed for 10-15 minutes until the frosting is nice and fluffy and completely lump free.
- Place the frosting into a piping bag and pipe onto the bottom half of a whoopie pie or cookie. Top with the second whoopie pie/cookie and enjoy!
Notes
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Step 1: Beat the Egg whites until stiff peaks form.
Note*
Unpasteurized eggs may contain the risk of salmonella if consumed raw, I recommend (although I use fresh farm eggs personally) using pasteurized eggs in this recipe since the eggs do not get cooked before being added to the frosting.
Step 2: Add the flour and milk and mix again until smooth.
Tips on heat treating flour:
Untreated flour can carry bacteria, so I also recommend heat treating the flour by placing it in a microwave safe bowl and microwaving for 1-2 minutes (until the flour reaches 165 degrees) for 30 seconds at a time and then removing the bowl and stirring the flour after each 30 second increment. If the flour is left to cook too long in the microwave without being stirred, it will burn.
Step 3: Add Butter, shortening and vanilla then mix until well combined. Add Confectioner’s sugar one cup at a time (ending with the last 1/2 cup) and mix for 10-15 minutes until lump free and fluffy.
Step 4: frost the whoopie pies or cookies of your choice, such as Sugar cookie whoopie pies, chocolate whoopie pies, or pumpkin whoopie pies, and enjoy!
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I grew up making “gobs”. I come from PA. I have a question about the frosting. My recipe called for the flour and milk to be cooked to thicken it and cool before proceeding with the rest. Does the flour in this recipe actually thicken the frosting without being cooked? I realize the heat treatment is for safety purposes. I have never seen a frosting recipe call for flour and not be cooked.
Thank you!
Martha
Yes, the flour acts similar to confectioner’s sugar even without being cooked. You could skip the flour and add all confectioner’s sugar, but the frosting will also be a good bit sweeter.
Thank you for the response. I will have to try this frosting recipe. I haven’t made gobs for ages! I am hoping it is creamier than the filling my recipe came with. Mine had no egg whites and the flour was cooked with the milk and then whipped into the butter and shortening and it used granular sugar and not powdered sugar. I will try your whole recipe!
Thanks so much,
Martha
Absolutely! Hope it turns out great for you!