Whoopie Pies with German Buttercream

Makes 24 pieces I love the suggestion below of not using shortening for the filling. Might I suggest that you could use room temperature cream cheese mixed into vanilla instant pudding (I warm the cream cheese on low for a minute or so to make it even softer and whip a half cup of warm until smooth and then add it while I am mixing the pudding with the remainder of the cold milk, so do not add more milk, just use a little of the milk to be used for the pudding.) Or, make home made custard and mix in already warmed cream cheese when you take the custard off the stove and put the custard to cool to thicken the cream for the center of the Whoopie Pies. The Author's comments below give a great variation of the home made custard. The Author advises: Two personal taste obstacles though. I am not a fan of shortening and avoid it whenever I can substitute real butter. For the filling German butter cream seemed a good option but one of the reasons why I am not a fan of it neither is that it is often so hard and stiff that it crumbles. Replacing the shortening in the original recipe was easy and the dough came out great. I also used less sugar than the original recipe called for (1 cup instead of 1½ cups). Tweaking the butter cream was a bit trickier. I do not make butter cream often and wasn't sure how much I needed to make the buttercream just solid enough to spread and not run off. One stick of butter worked just fine to make the filling velvety smooth. German butter cream is made with custard and butter, and they must both have the same temperature, or else the butter will curdle. If I make those again, I might add other flavors to the buttercream, such as coffee. (If you use the butter cream, can add a tablespoon of peanut butter.) Whoopie Pies with German Butter cream Adapted from Bertha Sweet’s Whoopie Pie recipe, courtesy of Judy von Feldt.

Photo by Louise H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • Dough:

  • 1

    stick (115 g) butter, softened

  • 1

    cup (200 g) sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 2 1/2

    cups (12.5 ounces/350 g) flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 1/2

    cup (40 g) unsweetened cocoa

  • 1/2

    cup (120 ml) hot water

  • 1/2

    cup (120 ml) buttermilk

  • Filling:

  • 2

    heaping tablespoons cornstarch

  • 2

    cups (480 ml) milk (I used 2%)

  • 1

    tablespoon vanilla extract

  • 1/3

    cup (65) g sugar

  • 4

    egg yolks

  • Pinch of salt

  • 1

    stick (115 g) butter, softened

Directions

1. Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 2. For the dough cream butter and sugar. Beat together eggs and vanilla and add. Mix flour, baking powder, baking soda and salt and add. Dissolve cocoa in hot water and add, alternating with buttermilk. Stir until smooth. 3. Fill about two-thirds of a pastry bag fitted with a large round tip with dough and squirt about one tablespoon for each cookie onto the lined baking sheet, leaving at least ½ inch distance between them. Bake one baking sheet after the other in the preheated oven for 12 minutes. 4. Transfer the parchment paper with the cookies to a cake rack and let cool completely before carefully removing the cookies. Place them on the cake rack and store in a cool dry place until you are ready to fill them. 5. For the buttercream dissolve the cornstarch in a few tablespoons of the milk. Bring the rest of the milk to a boil. Add the cornstarch, vanilla and sugar and cook until it thickens, stirring constantly. 6. Remove from the heat and add the beaten egg yolks and salt. Whisk to incorporate. Return to the heat and simmer over very low heat until it thickens, stirring constantly. Do not boil, or the eggs will curdle. 7. Remove from the heat and cool to lukewarm. Slowly add the butter, which must have the same temperature. Whisk until smooth. Refrigerate overnight. The buttercream should be fully set. 8. Spread a generous amount of buttercream on a completely cooled cookie and top with another cookie. Place the whoopie pies in an airtight container with layers of wax paper between them. Refrigerate.

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