Amish Peanut Butter Whoopie Pie Filling
A soft peanut butter flavored whoopie pie filling with the best fluffy texture, perfect for various Amish whoopie pies!
Equipment
- hand mixer (linked below)
- Stand mixer (linked below)
- Mixing bowl (linked below)
- Sieve (linked below)
Ingredients
- 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)
- 3/4 cup creamy peanut butter *see note
- 2 teaspoons vanilla extract
- 2 1/2-3 cups sifted confectioner's sugar (powdered sugar)
Pair with:
- 1 batch chocolate whoopie pies
Instructions
- 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.
Notes
If you prefer a stronger peanut butter flavor feel free to add more to the filling. If needed another tablespoon or so of whole milk can be added to loosen up the peanut butter and the powdered sugar can also be adapted to get the filling to its fluffy consistency.
See below for step by step photos and more notes.
Tried this recipe?Let us know how it was!