This peanut butter whoopie pie frosting is a spin off of my Amish Aunt Naomi’s homemade vanilla Whoopie pie frosting. Although this recipe requires a little time and patience, it is totally worth putting the extra time in to get this peanut butter frosting perfectly light and fluffy, which really elevates the flavor and texture of your whoopie pies! This recipe includes notes and photos below the recipe on how to make this homemade peanut butter whoopie pie filling.
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Amish Peanut Butter Whoopie Pie Filling
- hand mixer (linked below)
- Stand mixer (linked below)
- Mixing bowl (linked below)
- Sieve (linked below)
- 2 egg whites pasteurized *see note below.
- 4 tablespoons all purpose flour heat treated *see note below.
- 2 tablespoons whole milk
- 1/3 cup softened butter
- 2/3 cup vegetable shortening (Crisco)
- 1 cup creamy peanut butter *see note
- 2 teaspoons vanilla extract
- 2 1/2-3 cups sifted confectioner's sugar (powdered sugar)
- Beat the egg whites with a hand or stand 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, peanut butter and vanilla and 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. Note* If the frosting is too thin after 2 1/2 cups confectioner's sugar is added, you can continue with another 1/2 cup or so to get the filling to the right consistency.
- 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! Photos and notes below.
Equipment needed for this Amish Peanut butter Whoopie pie filling:
- Hand Mixer I have made this frosting with a hand mixer or stand mixer, my preference is to use a stand mixer because the frosting gets beaten for a good 10-15 minutes in order to get nice and fluffy, but the hand mixer works well too if you are looking for more of a budget friendly option.
- Stand Mixer I love my Kitchen Aid stand mixer my husband so graciously gifted me while pregnant with my son. These stand mixers are a great gift option and work very nicely for whipping up a batch of whoopie pie frosting and so much more.
- Mixing bowl Once again I resort to my trusty metal mixing bowl for this recipe. I love how durable my metal mixing bowls are so I am suggesting a similar option for you to try.
- Sieve A good sieve is needed to sift all that confectioner’s sugar in this recipe, I prefer one that is a little bigger as it holds a cup of powdered sugar better and sifts the sugar more quickly.
Step 1: Beat the egg whites until stiff peaks form.
Because unpasteurized raw eggs can carry bacteria I recommend buying pasteurized eggs or egg whites for this recipe. If you wish to pasteurize your own eggs you can follow the instructions linked.
Step 1 continued: Add the heat treated flour and milk and mix again until smooth and lump free.
And another fun one for you guys! Raw flour also poses a risk of bacteria so it is best to avoid consuming it raw, by heat treating it. I have heat treated my flour by microwaving it for several minutes, while removing it every 30 seconds to stir- trust me, you do not want to skip the stirring step or the flour will burn. You can also follow these instructions for baking the flour to heat treat it and more information on the process.
Growing up in the Amish we used a lot of farm fresh eggs and bought most of our flour from bulk food stores. We didn’t have the internet back then, so we didn’t worry about bacteria and food rules up until my Mother started her Amish catering business and began to take food safety courses.
Step 2: Add the peanut butter, softened butter and shortening, then mix well to combine.
I prefer a lighter peanut butter flavor (which doesn’t over power the whoopie pie), but as mentioned above more peanut butter can be added. Just be sure to adjust the amount of confectioner’s sugar (and possibly add more milk if needed) accordingly.
Step 2 continued: Add the confectioner’s sugar in 1 cup (or half cup if preffered) increments and mix well between each addition. After the last 1/2-1 cup is added, keep mixing for a good 10-15 minutes until the whoopie pie filling is nice and fluffy.
Step 3: Place frosting in a large piping bag and fill the whoopie pies (or whoopie gobs as my half Lancaster county Amish-half Valley Amish heritage children will have to call them, Haha.)
I used a Wilton 2 D Frosting tip in the photo.
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