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! Be sure to double this recipe if you plan to make a 3-4 dozen batch of whoopie pies!
Ingredients
- 2 pasteurized egg whites *see note
- 4 tablespoons heat treated flour *see note below recipe card.
- 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
Unpasteurized eggs carry a risk of food borne illness when consumed raw.
If making this frosting for a big batch of whoopie pies (like my 3 dozen chocolate whoopie pie recipe) you will need to double this frosting recipe, or you can go 1 1/2 the amount if you wish. If you have extra frosting it keeps well in the fridge for a while.
See below for more photos and notes.
Tried this recipe?Let us know how it was!