If you're looking for a recipe to make homemade whoopie pie filling without marshmallow fluff, this classic Amish recipe is perfect. It's rich, creamy, and fluffy, but not too sweet.
Amish whoopie pie filling is made with simple ingredients like egg whites, powdered sugar, flour, and shortening or butter. This filling pairs beautifully with chocolate, oatmeal, or almost any whoopie pies and is a traditional favorite in Amish kitchens.
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Why You'll Love This Whoopie Pie Filling Without Marshmallow
- Less Sweet, More Balanced Flavor - Marshmallow fluff can be very sweet; this Amish version has a lightly sweet flavor that balances well with the cookies/cake.
- Made from Simple Ingredients - Just basic pantry staples: egg whites, powdered sugar, shortening/butter, milk, and vanilla. No store-bought marshmallow fluff required.
- Fluffy Yet Stable - It whips up light and airy but holds its shape nicely between the cake layers.
- Traditional & Homemade - It's a classic Amish-style filling, so it brings an authentic, nostalgic flavor that marshmallow fluff can't replicate.
What You Should Know About This Amish Whoopie Pie Filling
I grew up with this classic Amish whoopie pie filling, and it's still one of my favorites to make today. It's rich, fluffy, and absolutely delicious while not being overly sweet. It's a popular recipe in Amish circles, and no one ever got sick from it that I am aware of.
That said, it does contain raw egg whites and raw flour, so it's important to address the safety concerns. There are slight risks in consuming raw egg whites, and I want to address those concerns. You can use pasteurized egg whites and heat-treated flour to enjoy this traditional filling safely, keeping all the flavor and texture that has made it a beloved recipe for generations.
Also, while I never had issues, I do not recommend using this Amish whoopie filling for a bake sale or anytime your cookies will be sitting in the heat for a while. It's best to keep this frosting at room temperature or colder.
Step-by-Step Instructions
- Separate the eggs:
Carefully crack each egg and separate the whites from the yolks, placing the whites in a clean, dry mixing bowl. (You can save the yolks to use for something else.) Tip: It's a good idea to separate each egg over a small cup first - if a yolk breaks, it won't ruin all your egg whites. - Beat the egg whites:
Using a stand mixer or hand beater with the whisk attachment, beat the egg whites on medium/high speed until very foamy. Tip: Beat the egg whites slowly at first to avoid splattering, then increase the speed once they start foaming. - Add the remaining ingredients:
Add the shortening (or room-temperature butter), powdered sugar, flour, milk, vanilla extract, and salt to the bowl with the egg whites. - Whip the filling:
Increase the mixer speed to high and whip until the mixture is well combined, and light and fluffy. Tip: Stop the mixer halfway through and scrape down the sides to make sure everything is fully combined. - Adjust consistency if needed:
If the filling is too thick, add a little more milk, 1 teaspoon at a time, until it reaches your desired texture. Tip: The filling needs to be fairly thick to keep it inside the whoopie pie, too much milk can make it runny. - Use immediately or store:
Spread between cooled cookies/whoopie pie cakes. (You can store it in an airtight container in the fridge for a few days. Bring to room temperature and lightly re-whip before using if stored.) Any leftover filling can also be stored in the fridge in an airtight container for up to a couple of weeks.
Frequently Asked Questions
Whoopie pies are a classic American treat, (sometimes also known as Gobs) originally from Amish and Pennsylvania Dutch communities. They're made by sandwiching a creamy, fluffy filling between two soft, cake-like cookies. Think of them as a cross between a cookie and a small cake, perfect for holidays, family gatherings, or any time you want a sweet, homemade treat.
Traditional Amish whoopie pie filling is made with raw egg whites whipped to a fluffy frosting. While many people enjoy it without issue, consuming raw eggs carries a small risk of salmonella. To be safe, you can use pasteurized egg whites or try an egg-free frosting alternative like a simple buttercream.
Raw flour can contain harmful bacteria like E. coli, so eating it without cooking carries a small risk. Amish whoopie pie filling uses raw flour (and I've eaten it all my life). However, to make it safer, you can heat-treat the flour by spreading it on a baking sheet and baking it at 350°F (175°C) for about 5 minutes. This kills any bacteria without affecting the taste or texture. (Cool before using.) Alternatively, you can look for specially heat-treated flours sold for no-bake recipes.
You can use either. Shortening gives a slightly lighter texture, while butter adds richer flavor. Many Amish recipes use shortening. However, salted butter can work as well, although, shortening will hold up better in warm temperatures.
Yes, it's thick and fluffy enough to be used as a frosting for smaller cakes or layered desserts.
Don't throw them away! (Use them to make a peanut butter cream pie or chocolate cream pie.) Leftover yolks can be used in custards, puddings, homemade mayonnaise, or even in baked goods like pound cakes or cookies. You can also just add them to a few whole eggs and make scrambled eggs for breakfast.
Yes! Store it in an airtight container in the fridge for a few days. Let it come to room temperature and re-whip lightly before using.
How to Use Whoopie Pie Filling
Classic Whoopie Pies:
Spread the filling between two cookies for a nostalgic treat. Try my Amish whoopie pie recipes and find a flavor you love.
- Chocolate Whoopie Pies
- Oatmeal Whoopie Pies
- Pumpkin Whoopie Pies
- Molasses Whoopie Pies
- Peanut Butter Whoopie Pies
- Chocolate Chip Whoopie Pies
Layered Cakes:
Use it as a frosting or filling for small layer cakes - its creamy texture makes it perfect for spreading. This light vanilla filling would be perfect to use for homemade Twinkie Cakes.
More Amish Frosting Recipes
This Amish whoopie pie filling without marshmallow cream is a traditional homemade recipe that's been enjoyed for generations. Fluffy, creamy, and full of flavor, it's perfect for filling classic whoopie pies or adding a sweet touch to your favorite desserts. Bring a little piece of Amish tradition into your kitchen and share it with family and friends.
If you try this Amish recipe, I'd love it if you left a comment and star rating below. Thank you!
Check out my YouTube channel at My Amish Heritage
📖 Recipe Card
Whoopie Pie Filling Recipe Without Marshmallow Fluff
Ingredients
- 3 large egg whites
- 1 ¼ cup Crisco shortening
- 4 cups powdered sugar
- 4 tablespoons all-purpose flour
- pinch of salt
- 1 tablespoon milk
- 1 tablespoon vanilla
Instructions
- Separate 3 eggs. Set the yolks aside to use for something else. With a beater and whisk attachment, beat the egg whites until very foamy.3 large egg whites
- Add the shortening, powdered sugar, flour, and salt, and mix.1 ¼ cup Crisco shortening, 4 cups powdered sugar, 4 tablespoons all-purpose flour, pinch of salt
- Add about a tablespoon of milk and the vanilla. Mix well.1 tablespoon milk, 1 tablespoon vanilla
- Whip on high speed until the filling is light and fluffy. Scrape the sides of the bowl and mix again. If the frosting seems too thick, add a bit more milk to desired consistency.
- Pipe or spread between your cookies of choice to make whoopie pies.
- Store leftover filling in the refrigerator in an airtight container for up to a couple of weeks. Bring back to room-temperature and rewhip before using.
Anna
My favorite whoopie pie filling recipe!