Best Whoopie Pies With German Buttercream Recipes

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

Steps:

• Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

WHOOPIE PIES WITH GERMAN BUTTERCREAM RECIPE - (4.5/5)

Steps:

• 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.