Homemade Amish Whoopie Pie Frosting

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

Amish whoopie pie frosting

This whipped whoopie pie frosting is made with shortening and butter, to mask the shortening flavor, and has the perfect balance of sweetness for any whoopie pie!
4.84 from 6 votes
Prep Time 20 minutes
Cook Time 2 minutes
Course Dessert
Cuisine Amish
Servings 2 dozen


  • 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


  • 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!


Unpasteurized eggs carry a risk of food borne illness when consumed raw. 
See below for more photos and eggs. 
Keyword Amish, Whoopie pie, filling, shortening, whoopie pie frosting
Tried this recipe?Let us know how it was!

Equipment needed for this Amish whoopie pie frosting:

  • Stand mixer I personally prefer to use a stand mixer for mixing this homemade whoopie pie filling, even though we grew up without electricity and made fillings like this whoopie pie filling by hand.
  • Measuring cups Measuring cups and spoons are needed to get an accurate measurement of the ingredients needed for this whoopie pie frosting.
  • Piping bag I like to use a piping bag for piping the frosting onto the sandwich cookies, but you can also spread the frosting onto the whoopie pies with a spatula or knife.
  • Piping tips My personal preference is to use a Wilton 2D tip or a Wilton 1M piping tip for piping the frosting.

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Step 1: Beat the Egg whites until stiff peaks form.

Why not use unpasteurized eggs in this whoopie pie frosting?

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.

Tips for heat treating flour

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!

Storage for this Amish whoopie pie frosting:

I personally have not frozen this whoopie pie frosting, but I believe it would be fine frozen for several months. When ready to use the frozen frosting, simply thaw it and bring it back to room temperature before piping it onto sandwich cookies. This frosting keeps well in the refrigerator and can be kept refrigerated for several weeks. Once again, before piping the frosting you will need to bring it back to room temperature.

Feel free to pin this recipe for later and don’t forget to tag me on Instagram to show off a photo of your own creation using this Amish whoopie pie frosting. Thank you for your support!


8 thoughts on “Homemade Amish Whoopie Pie Frosting”

  1. Pingback: Amish Chocolate Whoopie Pies – This Mom Cooks

  2. Pingback: The Best Amish Pumpkin Whoopie Pies – This Mom Cooks

  3. Martha Scheidecker

    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!

    1. 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.

      1. Martha Scheidecker

        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,

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