Whoopie Pie Filling or Icing
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 4 cups
Ingredients
  • 3 Tbls. Neutral-flavored Gluten-free flour mix (I used King Arthur Measure for Measure)
  • 4 Tbls. Milk (For vegan, use a dairy alternative such as coconut or almond milk)
  • 2 large egg whites (For vegan use aqua faba, whipped to stiff peaks)
  • 1 ½ cup organic, non-hydrogenated vegetable shortening (please do not use Crisco or generic shortening)
  • 2 tsp. vanilla
  • 4 ½ cups 10x sugar
  • 2 pinches of mineral salt
Instructions
  1. With a whisk or in a small mixing bowl, beat egg whites to stiff peaks adding 4 Tbls. 10x sugar out of the 4 ½ cups to help it stay firm.
  2. In a large mixer bowl, combine flour, milk and shortening and mix thoroughly.
  3. Add vanilla and one cup 10x sugar and mix well.
  4. Continue to mix all the sugar in one cup at a time, mixing thoroughly between each addition.
  5. Add beaten egg whites and beat well for 3-4 minutes.
  6. Ice cake or whoopie pies as desired.
  7. Makes about 4 cups icing.
  8. (You may have extra from icing the small cake and need to eat the rest with a spoon.)
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/gluten-free-deconstructed-whoopie-pie-cake/